Lorinda Bothma knife skills 28 February 2011

Knives

·         Use the correct knife for  the  job

·         Knife must always be sharp and clean

·         Handles should be free from grease

·         The points must be held downward

·         Knives should be placed flat on the board or table

·         Wipe clean with the edge away from hands

How To Chop an Onion

Chopping an onion is one of the most common kitchen tasks. This illustrated tutorial shows how to chop an onion the fast, easy and safe way.

·  Get the correct cutting board (green)

·  Place your fingers correctly on the vegetable and hold firmly

·  Make sure the tips of your fingers face slightly inward and your thumb is behind your fingers

·  The palm of your hand will be lifted slightly

·  When slicing, move the blade forward pushing down slightly. 

·  Make sure your fingers stay in place

Different knife point shapes:

Sharpen Your Knife with a sharpening Steel

Using a knife steel, also called a sharpening steel or honing steel, helps align the knife's edge so that it cuts smoothly and easily.  Sharpen at a 45˚ angle.

Common kitchen knives

A	Point:	The very end of the knife, which is used for piercing
B	Tip:	The first third of the blade (approximately), which is used for small or delicate work. Also known as belly or curve when curved, as on a chef's knife.
C	Edge:	The entire cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.
D	Heel:	The rear part of the blade, used for cutting activities that require more force
E	Spine:	The top, thicker portion of the blade, which adds weight and strength
F	Bolster:	The thick metal portion joining the handle and the blade, which adds weight and balance
G	Finger Guard:	The portion of the bolster that keeps the cook's hand from slipping onto the blade
H	Return:	The point where the heel meets the bolster
J	Tang:	The portion of the metal blade that extends into the handle, giving the knife stability and extra weight
K	Scales:	The two portions of handle material (wood, plastic, composite, etc.) that are attached to either side of the tang
L	Rivets:	The metal pins (usually 3) that hold the scales to the tang
M	Handle Guard:	The lip below the butt of the handle, which gives the knife a better grip and prevents slipping
N	Butt:	The terminal end of the handle