1.2.1 Knife Skills & Safety

Knife Skills & Safety
1.2.1

Learners will be able to...

• identify the parts of a knife.

• explain how to grip a knife.

• identify the different types of a knife.

​Parts of a Knife

Match

Match the following knife parts with the appropriate description.

• First 1/3 of blade; used for fine-slicing to get a precise cut

• sharpen regularly as this area works the hardest when chopping & slicing

• top of blade; place hand on top to provide stability when mincing/finely chopping or slicing ingredients with hard outer edge

• closest to the handle; strongest part; optimum area for shearing through tough ingredients

Tip

Cutting Edge

Spine

Heel

• Tip

• Cutting Edge

• Spine

• Heel

Match

Match the following knife parts with the appropriate description.

• thick piece of metal that adds weight & counterbalance between handle & blade

• part of blade that extends into handle & adds strength/balance to knife, not always visible

• fasten sides together & holds blade in place by the tang

• very back end of handle, helps position & stabilize grip on handle, AKA pommel

Bolster

Tang

Rivets

Butt

• Bolster

• Tang

• Rivets

• Butt

Your hand is completely behind the bolster, on the handle itself.

 

Generally used by beginning cooks or cooks with exceptionally small hands.

 

It is comfortable but offers only limited control when doing precision knife work.

Holding a Knife: Handle Grip

Thumb & forefinger should rest in front of the bolster (the area where the metal flares out to meet the handle) directly on the blade

 

Preferred grip for more experienced cooks

 

Offers better control and balance

Holding a Knife:
Blade Grip

Place ingredient in a stable position, preferably with a flat-cut surface against the cutting board. Guide the knife blade against the food with your free hand.

 

Protect your fingertips by curling them inwards, using your knuckles to guide your knife.

​Holding a Knife:
Claw Method

A fine mince requires the use of your free hand.

 

Place the tip of your knife on the cutting board, and hold it in place with your free hand. Rock the blade up and down to reduce the food to a fine mince.

​

​Holding a Knife: Mincing

Match

Match the images with the appropriate grip name.

Handle Grip

Blade Grip

Claw Method

Mincing

• Handle Grip

• Blade Grip

• Claw Method

• Mincing

Match

Match the ways to hold a knife with the appropriate description.

• Your hand is completely behind the bolster, on the handle itself.

• Thumb & forefinger should rest in front of the bolster (the area where the metal flares out to meet the handle) directly on the blade

• Protect your fingertips by curling them inwards, using your knuckles to guide your knife.

• Place the tip of your knife on the cutting board, and hold it in place with your free hand.

Handle Grip

Blade Grip

Claw Method

Mincing

• Handle Grip

• Blade Grip

• Claw Method

• Mincing

Match

Match the following knives with the appropriate name.

Chef's Knife

Paring Knife

Serrated Knife

Cleaver Knife

• Chef's Knife

• Paring Knife

• Serrated Knife

• Cleaver Knife

Multiple Choice

Which type of knife is a go-to tool for most daily kitchen tasks and is usually 8-10 inches in length?

• Chef's Knife

• Cleaver Knife

• Paring Knife

• Serrated Knife

Multiple Choice

Which type of knife is used to carve fruits and vegetables and has a blade that is 3 1/2 inches in length?

• Chef's Knife

• Cleaver Knife

• Paring Knife

• Serrated Knife

Multiple Choice

Which type of knife has a jagged edge that grips and penetrates slippery exteriors, has a blade about 6 inches in length, and is also known as a bread knife?

• Chef's Knife

• Cleaver Knife

• Paring Knife

• Serrated Knife

Multiple Choice

Which type of knife has a thick, super sharp blade, can cut through bones and thick parts of meat easily, and can be used for cutting and chopping vegetables?

• Chef's Knife

• Cleaver Knife

• Paring Knife

• Serrated Knife

Review

• identify the parts of a knife.

• explain how to grip a knife.

• identify the different types of a knife.

Labelling

Label the following parts of a knife.

Drag labels to their correct position on the image

Spine

Cutting Edge

Rivets

Handle

Match

Match the ways to hold a knife with the appropriate description.

• Your hand is completely behind the bolster, on the handle itself.

• Thumb & forefinger should rest in front of the bolster (the area where the metal flares out to meet the handle) directly on the blade

• Protect your fingertips by curling them inwards, using your knuckles to guide your knife.

• Place the tip of your knife on the cutting board, and hold it in place with your free hand.

Handle Grip

Blade Grip

Claw Method

Mincing

• Handle Grip

• Blade Grip

• Claw Method

• Mincing

Match

Match the images with the appropriate descriptions.

• Chef's Knife

• Cleaver Knife

• Serrated Knife

• Paring Knife

go-to tool for most daily kitchen tasks

thick, sharp blade; cuts through bones

jagged edge grips & cuts tough exteriors

used to carve fruits & vegetables

• go-to tool for most daily kitchen tasks

• thick, sharp blade; cuts through bones

• jagged edge grips & cuts tough exteriors

• used to carve fruits & vegetables

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Cutting Terms