3.1.2 Knife Skills

• The Chef's Knife has a wide, curved blade and is ideal for chopping, dicing, and slicing
• A paring knife is suitable for peeling apples due to its small, straight blade.
• A serrated knife has a toothed edge and is best for cutting bread and tomatoes
• What type of blade does a boning knife have?

  Thin and flexible
• Match the knife type with its blade features:

  Chef's Knife ↔️ Wide, curved, long

  Paring Knife ↔️ Small, straight

  Serrated Knife ↔️ Toothed edge

  Boning Knife ↔️ Thin, flexible
• The pinch grip involves holding the blade between the thumb and index finger for enhanced control.
• To use a pinch grip, hold the blade between your thumb and index finger
• What part of the knife should you wrap your remaining fingers around for a firm hold?

  Handle
• Steps for safe cutting techniques

  1️⃣ Use a claw grip

  2️⃣ Position food on a cutting board

  3️⃣ Employ smooth, controlled chopping motions
• The claw grip involves curling your fingertips back and keeping your knuckles high.
• Position the food on a cutting board to stabilize
• What is the size of diced vegetables in inches?

  ¼ inch
• Match the cut type with its description:

  Julienne ↔️ Thin strips

  Brunoise ↔️ Very small cubes

  Mincing ↔️ Very fine pieces

  Chopping ↔️ Roughly even pieces
• Julienne cuts are 1-2 inches long and ⅛ inch thick.
• Julienne is a cut that results in thin strips
• A honing steel sharpens knives by aligning the blade edge.
• What type of stone is used to manually sharpen knives?

  Whetstone