Types of Knives – only 4 types of knives are needed
Chef’s knife or Santoku knife: greatest versatility for most cutting and chopping. Used in a rocking motion where knife tip always touches the cutting board, tip/fulcrum method
Boning knife: thinner, flexible, pointed, used for cleaning meats and removing bones
Paring knife: small, short, most often used for cutting fruit
Slicing knife: long knife with serrated edge, for cutting bread, or things chef's knife would crush
Parts of the Knife
Edge: the sharp, cutting part of the knife
Spine: the dull side, opposite the edge
Tang: the metal part of the knife extending into the handle
Handle: the part you hold the knife by
Bolster: where the blade meets the handle
Sharpening the Knife
Use a sharpening stone, electric sharpeners wear down the blade quickly
Soak the stone thoroughly in water for at least 20 minutes, and keep it wet throughout
Hold blade at 15-20 degree angle, as if taking a small slice from the stone
Move the knife from heel to tip slowly and evenly
5 or so passes is usually sufficient on course and fine sides of the stone
The Steel is not used to sharpen but to true the edge
“True” means smooth out irregularities and remove burrs
Hold the tip of the steel at 90 degree angle to your work surface
Place the knife against steel at 15-20 degree angle, then draw the blade along the entire length
Wipe the blade with towel in a safe fashion to remove metal scrapings
If you use the steel often, you will rarely use the stone
Proper Knife Grip
Proper grip provides maximum control
Hold the handle with 3 fingers, while gripping the blade between thumb and index finger just beyond at the bolster, now knife cannot spin, stays steady
The hand not holding the knife should have all fingers/thumb curled under, pressing down on the product to keep it against the cutting board
Knife always rides along knuckle of hand not holding knife, and knife never loses contact with knuckle, and never rises above the knuckle--safe
Knuckles of hand not holding knife determines increments of cuts
Classic Cuts (consistent cuts allow for even cooking and plate appeal)
Brunois: 1/8 x 1/8 x 1/8 (cut from julienne)
Small Dice: 1/4 x 1/4 x 1/4 (cut from batonnet)
Medium Dice: 1/2 x 1/2 x 1/2
Large Dice: 3/4 x 3/4 x 3/4
Julienne: 1/8 x 1/8 x 2 1/2
Batonnet: 1/4 x 1/4 x 2 1/2
Paysanne: 1/2 x 1/2 x 1/4
Rondelle: disc shaped slices of round/cylindrical vegetables
Bias: oval shaped slices of cylindrical vegetables
Chiffonade: rough cut of leafy herbs or vegetables
Halve the onion through the blossom and root ends, cut off the blossom end, and peel, leaving the root end intact because that will hold the onion together
Bring the onion to the edge of the cutting board and the cutting board to th edge of the table so your hand holding the chef's knife clears the cutting surface when held horizontally
Slice the onion 3 to 4 times horizontally, beginning with the heel of the blade, slicing right up to but not including the root end
Turn the onion and slice 3-4 times vertically, using tip of the knife, beginning at the edge of the root end, but not cutting into the root end
With the tip-fulcrum method, slice the onion at desired increments, beginning at the blossom end (already removed) and move back right up to the root end, and done
Chop/Dice/Mince shallots just like onions
Chop/Dice/Mince garlic just like onions
Garlic is smaller so use extra care
Garlic can also be crushed with knife blade after cutting to form a paste