Knife Skills Pre-Assessment

Which is the correct way to hold a knife?

• Grip the handle with all four fingers and hold the thumb gently but firmly against the side of the handle.

• Grip the handle with all four fingers and thumb.

• Grip the handle with three fingers, rest the index finger flat against the blade on one side, and hold the thumb on the opposite side to give additional stability and control.

• Grip the handle with three fingers and thumb and place the index finger on top of the spine.

Forward part of the knife that includes the point, used in detailed or delicate cutting.

• Bolster

• Tip

• Tang

• Rivets

• Heel

Rear part of edge, opposite the point.

• Bolster

• Tang

• Heel

• Spine

• Rivets

Top of the knife blade, opposite of the knife edge.

• Rivets

• Spine

• Tang

• Bolster

• Heel

Cutting part of the blade, extends from point to the heel.

• Cutting Edge

• Tang

• Bolster

• Heel

• Rivets

Metal pins used to join the handle to the tang.

• Spine

• Heel

• Bolster

• Tang

• Rivets

Band that joins the blade of knife to its handle, provides balance for the knife & also helps to protect the hand from getting in the way of the knife edge.

• Bolster

• Tang

• Spine

• Heel

• Rivets

Part of the blade that extends into the handle of the knife, surface to which the handle attached to the blade.

• Heel

• Rivets

• Bolster

• Spine

• Tang

When cutting food with a chef’s knife…..

• Hold the food in your hand.

• Cut toward your body.

• Put the food on a plate.

• Cut away from your body.

What is the purpose of using a cutting board when using a knife?

• To protect your countertop

• To protect the quality of your knife

• To prevent slipping when cutting

• All of the above