Knife Safety and Knife Cuts

Knife Safety and Knife Cuts

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Let's start with a little review

(we've talked about these)

Multiple Choice

Mise en place means?

• a 1/4 in cube knife cut

• Mice in the kitchen!

• Everything in place

• It is a type of knife.

Multiple Choice

What goes under your cutting board?

• Nothing, it should be clean

• Wet towel

• A recipe, for a quick check

• Band-Aids, just in case.

Knife Safety

this is serious.

The basics

• A knife is a dangerous tool, you must handle it properly

• Mishandling knives in school will not be tolerated.

• We will not play with knives.

• Knives will be counted on distribution, as well as return

Beginning

• Once given a knife, how do we communicate with the kitchen while we walk to our stations?

• Knife! Sharp! Behind!

• Walk directly to your station and set the knife down

• Do not wander to other areas in the lab while carrying your knife.

Walking with a knife

• When carrying a knife, you should walk with the tip pointed down ward, and the knife blade turned so it is parallel to your body.

• If you bump into something this way, the knife will be flat in-between you and what/who ever you've bumped, rather than cutting someone.

Passing a knife

We work in groups. If you need to pass your knife to a group member, the best (and only) way you should do this, is placing the knife on the counter, so that your groupmate may pick it up properly.

Multiple Choice

Where should the tip of a knife be pointing while walking?

• down

• up

• towards the front of you

• behind you

Multiple Choice

How do you pass a knife?

• your group make take it from you by grabbing the back of the blade

• Place it on the counter

• find a way to get both of your hands on the handle

• you should not share knives with your group

Multiple Choice

Will we tolerate playing with knives in the kitchen?

• Yes

• No

Knife use

lets get into it.

Holding a knife

• Grip the knife by the handle

• On a chef's knife, the thumb and pointer finger are on the blade to hold it stable

• When getting into position, your blade should be pointing DOWN at all times.

Guide hand

• Your Guide hand is the hand that is NOT holding the knife

• It guides your knife across whatever you're cutting

• Your guide hand hold the food steady, while you cut it with the knife.

Cutting

• This is the CLAW

• Fingers are curled back with your knuckle against the blade

• thumb tucked behind the food

• This prevents your from cutting your fingers.

A common mistake

In this picture, we see a person scraping the cut apple off the cutting board into the pie dish. THEY ARE USING THE WRONG SIDE OF THE KNIFE

You should scrape with the SPINE of the knife

Multiple Choice

What position is your hand in while cutting food?

• at your side, out of the way

• Tiger palm

• Bear Paw

• The Claw

Multiple Choice

Which 2 fingers should you use to hold a knife blade stable?

• Thumb and middle finger

• You should only hold the handle. not the blade

• Thumb and Pointer finger

• pointer finger and middle finger

Multiple Choice

Which part of the knife should you scrape your cutting board with?

• Heel

• Edge

• Tip

• Spine

Multiple Choice

What do we call the hand that is not holding the knife?

• Off hand

• Dead hand

• Guide Hand

• Slide hand

Some more simple rules

• ALWAYS use a cutting board under your knife.

• NEVER cut metal, or on a metal surface

• ALWAYS cut away from yourself.

• NEVER pull the blade toward yourself.

• If a knife falls, take a step back and let it hit the floor. DON'T TRY TO CATCH IT.

Sharp vs Dull

• A dull knife is the enemy.

• Sharp knives are safer than dull knives

• A sharp knive is more likely to slice cleanly and stay in control

• A dull knife can Slip rather than slice.

Sharp knives may cut, but heal quickly

Dull knives will cut, but leave jagged slices that take longer to heal.

Clean up time.

lets safely clean up after ourselves.

Bring your knife to the sink ON ITS OWN!

• do not try to carry a stack of things in one hand and a knife in the other

• DO NOT try to bring your whole cutting board, holding the knife in place with your thumb.

• Bring the knife alone to the sink. Wash it. Bring it back.

• What do we call out as we walk our knives to the sink?

Sink etiquette

• NEVER leave a knife in the sink.

• A knife in the sink, under water, under other dishes is ASKING someone to cut themselves

• Bring your knife to the sink, Wash it, Return it to your station.

• do not leave your knife in a sink or unattended at the sink.

Multiple Choice

Which knife is more dangerous?

• A freshly sharpened one

• A dull knife

Multiple Select

Which boxes are proper knife cleaning procedures? (multiple answers)

• Bring the knife to the sink on its own

• Leave the knife in the sink, the dishwashers will get to it soon

• Wash the knife immediately and return it to your station

• Call "Sharp Behind" as you make your way to the sink.

• Carry your knife to the sink on top of your cutting board.