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KNIGHTLY
KNIVES
Rules for Knife SAFETY Securely hold your knife
Anchor cutting boards
Fingertips curled back (bear claw)
Eyes on the knife
Take your time
Yield to falling knives
TYPES OF KNIVES
OUR OWN KNIGHTLY KNIVES
• KNIFE SHARPENER, BREAD SLICER, BUTCHER, CHEF, UTILITY
CHEESE KNIFE, STEAK KNIFE (X 2), PARING, BUTTER
KNIFE SHARPENER
• USED TO “SHARPEN” KNIFE
• IMPORTANT TO HAVE A SHARP
KNIFE
• EASIER CUTS AND CLEANER
SLICES
• KEEPS KNIVES LONGER
• BLADE AWAY AND STRIKE
EVENLY AT LEAST 6-10 TIMES
SERRATED
BREAD KNIFE
• NO MORE SMOOSHED BREAD!
• BREAD KNIFE GLIDES EFFORTLESSLY
THROUGH FRESHLY BAKED BREADS.
THE LONG, NARROW BLADE
PROVIDES THIN SLICES WITH ONE
CONTINUOUS STROKE.
• GREAT FOR SLICING ANGEL FOOD
CAKE, BAGUETTES, BONELESS HAM
AND FOR SHREDDING CABBAGE.
BUTCHER KNIFE
• THICK, SLIGHTLY CURVED BLADE
IS DESIGNED FOR EASILY
DISJOINTING CHICKEN, TURKEY
AND DUCK
• CAN SEPARATE FROZEN
FOODS.
• HEAVY-DUTY ENOUGH TO
POUND AND TENDERIZE
CUTLETS. 1:18
https://www.youtube.com/watch?v=CXJRlpEfPnU
CHEF KNIFE
• THE ESSENTIAL KNIFE FOR CUTTING FRUITS AND VEGETABLES
• IDEAL FOR CHOPPING, SLICING, DICING AND MINCING
• CAN PICK UP AND TRANSFER INGREDIENTS WITH WIDE BLADE.
UTILITY KNIFE
• THIS IS YOUR GO-TO KNIFE FOR
PREP WORK
• WILL HELP YOU GET FAST,
PROFESSIONAL RESULTS.
• SLICE FRUITS AND VEGETABLES
• CUT CORN OFF THE COB
• TRIM FAT FROM STEAKS, CHOPS
AND ROASTS
CHEESE KNIFE
• DESIGNED FOR CUTTING HARD
TO SOFT CHEESES. ALSO TRY IT
ON VEGETABLES AND FRUITS,
LIKE POTATOES AND
TOMATOES. PERFORATIONS
KEEP DENSE FOODS FROM
STICKING.
STEAK KNIFE
• BIGGER AND BOLDER THAN
A TABLE KNIFE
• EFFORTLESSLY CUT
THROUGH THE THICKEST
STEAKS AND OTHER MEATS.
PARING KNIFE
• AN ABSOLUTE ESSENTIAL IN EVERY KITCHEN
• PERFECT FOR PARING FRUITS AND
VEGETABLES LIKE APPLES AND POTATOES
• SUPER-SHARP SHORT BLADE FOR MAXIMUM
CONTROL AND PRECISION CUTTING
• CAN CREATE VEGETABLE PLATTERS, FRUIT
SALADS AND DECORATIVE GARNISHES LIKE
RADISH ROSES AND CELERY CURLS.
• PARING MEANS: TRIMMING BY CUTTING
AWAY ITS OUTSIDE EDGES/SKIN. REDUCE SOMETHING IN SIZE.
TABLE (BUTTER) KNIFE
• KNIFE IS COMFORTABLE TO HOLD AND
PERFECTLY BALANCED.
• ITEM OF CUTLERY WITH A SINGLE CUTTING
EDGE
• COMPONENT OF A TABLE SETTING
• MODERATE SHARPNESS
• DESIGNED TO CUT PREPARED AND COOKED
FOOD.
KNIFE CUTS KNIFE CUTS HELP BOTH TO MAINTAIN UNIFORM COOKING TIMES AS WELL AS TO
INFLUENCE THE OVERALL VISUAL APPEAL OF THE FINISHED PRODUCT. ITEMS CAN
BE CUT BY EITHER CUTTING, CHOPPING, DICING, MINCING OR BY USING
SPECIALTY TECHNIQUES.
DEMO AND TRIAL!
• CHOP/GRATE/SLICE POTATOES
• DICE ONION
• MINCE GARLIC
• FRESH PARSLEY
HASH BROWNS AND POTATO CHIPS
• ONION – (1/2 PER GROUP)
• GARLIC – (1 CLOVE PER GROUP)
• POTATOES – (2-3 PER GROUP)
• FRESH PARSLEY
• BUTTER – (2 T PER GROUP)
• OIL (2-3 TBPS)
• SEASONINGS OF CHOICE