Hone Your Chops: The Chef's Guide to Knives

HONE YOUR CHOPS



THE CHEF'S GUIDE TO KNIVES



POINT

TIP

SPINE

HANDLE

END

CUTTING EDGE

HEEL

BOLSTER

TANG



GOOD FOR QUICK,SHORT CUTS,LIKE CHOPPING GARLIC.



THICK,HEAVY END OF BLADE. HELPS WITH BALANCE AND HEFT.



EXTENSION OF BLADE INTO KNIFE HANDLE. IMPROVES STRENGTH AND LEVERAGE.



PICK THE RIGHT BLADE

BREAD

FILLET

CHEF'S

CARVING

BONING

CLEAVER

UTILITY

STEAK

PARING



PLAIN

BLADES CAN BE HONED AT HOME.DIP IN WATER TO KEEP FOOD,LIKE POTATOES,FROM STICKING.



GRANTON

OVAL-SHAPED DEPRESSIONS IN THE SIDE KEEP FOOD FROM STICKING.



SERRATED

DIFFICULT TO SHARPEN,BUT STAYS SHARP LONGER.GOOD FOR BREAD AND DELICATE PRODUCE.



CHOP LIKE THE PROS



STAY SAFE: THE CLAW GRIP

KEEP YOUR KNUCKLES IN FRONT OF YOUR FINGERTIPS AT ALL TIMES. PROP YOUR THUMB AND PINKY ON THE BOARD FOR STABILITY.WITH PRACTICE IT'S EASY!



BE IN CONTROL: THE PINCH

FOR OPTIMUM CONTROL,GRIP THE BLADE WITH THUMB AND FOREFINGER.



The locomotive chopping technique

KEEP BLADE ON CUTTING BOARD,AND IMAGINE HANDLE IS ATTACHED TO THE RIM OF A WHEEL.



KNOW THE LINGO

PEEL

SLICE

JULIENNE



TRY A PA(RING KNIFE!)

(1/8 X 2" STICKS)

(RIBBONS)

(SO SMALL)

(1/8" CUBES)

(1/4" CUBES)



CHIFFONADE

MINCE

BRUNOIS

DICE



DICE PRECISE



FOR THE PERFECT RESTAURANT DICE,

KEEP THE VEGETABLE'S ROOT ATTACHED AS YOU CHOP.



Don't forget about the board...



MAINTAIN A SHARP KNIFE-BLADE

BY STICKING TO WOOD OR BAMBOO CUTTING BOARDS.



KEEP YOUR CUTTING BOARD FROM SLIPPING

BY PLACING A DAMP TOWEL UNDERNEATH.(IT REALLY WORKS!) HONE YOUR CHOPS THE CHEF'S GUIDE TO KNIVES - Anatomy POINT TIP SPINE HANDLE END CUTTING EDGE HEEL BOLSTER TANG GOOD FOR QUICK, SHORT CUTS, THICK, HEAVY END EXTENSION OF LIKE CHOPPING GARLIC. OF BLADE. HELPS BLADE INTO WITH BALANCE KNIFE HANDLE. AND HEFT. IMPROVES STRENGTH AND LEVERAGE. BREAD FILLET CHEF'S CARVING BONING CLEAVER UTILITY STEAK PARING PICK THE RIGHT BLADE SERRATED DIFFICULT TO SHARPEN, BUT STAYS GRANTON PLAIN BLADES CAN BE SHARP LONGER. GOOD OVAL-SHAPED FOR BREAD AND HONED AT HOME. DIP DEPRESSIONS IN THE DELICATE PRODUCE. IN WATER TO KEEP SIDE KEEP FOOD FROM FOOD, LIKE POTATOES, STICKING. FROM STICKING. CHOP LIKE THE PROS. STAY SAFE: THE CLAW GRIP KEEP YOUR KNUCKLES IN FRONT OF YOUR FINGERTIPS AT ALL TIMES. PROP YOUR THUMB AND PINKY ON THE BOARD FOR STABILITY. WITH PRACTICE IT'S EASY! BE IN CONTROL: THE PINCH FOR OPTIMUM CONTROL, GRIPTHE BLA DE WITH THUMB AND FOREFINGER. The locomotive chopping technique KEEP BLADE ON CUTTING BOARD, AND IMAGINE HANDLE IS ATTACHED TO THE RIM OF A WHEEL 3. KNOW THE LINGO PEEL SLICE JULIENNE (TRY A PARING KNIFE!) (1/8" x 2"STICKS) (RIBBONS) (1/4" CUBES) (SO SMALL!) (1/8" CUBES) CHIFFONADE DICE MINCE BRUNOIS DICE PRECISE 1 3 FOR THE PERFECT RESTAURANT DICE, KEEP THE VEGETABLE'S ROOT ATTACHED AS YOU CHOP. ...Don't forget about the board. MAINTAIN A SHARP KNIFE-BLADE BY STICKING TO WOOD OR BAMBOO CUTTING BOARDS. KEEP YOUR CUTTING BOARD FROM SLIPPING BY PLACING A DAMP TOWEL UNDERNEATH. (IT REALLY WORKS!) S.B.LATTINDESIGN http://www.ebladestore.com/blog/topic/kitchen-knife-cutting-techniques/ http://culinaryarts.about.com/od/knifeskills/ss/knifegrips_3.htm http://www.greatknives.com/knife_information.htm http://knife-guide.com/kitchen_cutlery.html Meat Breaa Cheese