Handling a Chef's Knife

When honing a knife, what is the typical sharpening angle for most standard kitchen knives?

• 10-15 degree angle

• 20-22 degree angle

• 45-50 degree angle

• 90 degree angle

When cutting, your eyes should focus on

• the cut food.

• the knife.

• the point between the knife and the middle knuckle of the hand holding the food.

The most common and efficient technique for most knife cuts is referred to as the

• rolling technique

• up and down chop

• pivot technique

• the backward drag

When using the pivot technique, the fingers on your guide hand are used to

• hold the food in place

• keep the knife in place

• rotate the blade as you cut

• none of the above

With the rolling technique, at no point does the entire blade of the knife leave the cutting board.

• true

• false

When making very fine cuts, the blade of the knife should not come into contact with your guide knuckle because

• it blocks your visual line

• it prevents you from feeding the food into the knife properly

• it should, in fact, come in contact for making very fine cuts

When learning how to do the rolling technique, it's all about

• how fast you can chop

• consistency and safety

• focusing on the result of the cut, not between the blade of the knife and your guide hand

Learning how to properly use a knife is important because

• it makes cooking more enjoyable

• almost all cooking starts with a knife

• you'll know how to use it safely

• all of the above

how often should a cook hone his/her knife?

• as needed, or at least once a day

• once a week

• once a month

• once every six months

The tip of the chef's knife should never be used to cut any food

• true

• false