Everything About Chef Knives

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How to Use Chef Knives The Beginners Way
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Introduction
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Introduction

• If youre planning to begin your career as a
  chef, how to select the right knife, proper
  handling of kitchen knives and how to maintain
  them all are crucial to sustain in this field.
• Proper knife skills will enhance your general
  experience and boost your confidence level. In
  this slide, weve jotted down detailed
  instructions about the aforesaid aspects.

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How to Choose the Right Knife?

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How to Choose the Right Knife?

• Anatomy of Knives-
• Blade- Blade is the knifes main body and
  comprises of tip, point, edge, heel and spine.
• Bolster- Bolster refers to the area between the
  handle and the blade.
• Handle- Its the portion of a knife that
  stretches from bolster to the rear. It may vary
  in shape, material and weight. 
• Edge- The edge or belly is the sharp-edged
  portion of the blade that stretches from point to
  the end of heel.

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Types of Knives
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Types of Knives

• To become a good cook, you would only need to
  have three types of knives.
•  With these three types and lots of patience as
  well as practice youll be able to enhance your
  knife skills and cooking skills from beginner to
  expert almost in no time. 
•  Even though you can find different kinds of
  kitchen knives everywhere nowadays, these three
  are crucial for every kitchen.

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 Three Must Have Knives
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 Three Must Have Knives

• 1. Chefs Knife
• Chefs Knife is the most important knife in your
  kitchen and youll be doing most of your kitchen
  work with this knife.
• Youll use it for chopping herbs, vegetables,
  carving chicken, slicing steak and whacking
  coconuts, amongst others. 
• With an extensive blade typically ranging between
  six and ten inches (most advice an eight-inch
  knife), you can do almost anything that you need
  to learn to uplift your skills.

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 Three Must Have Knives

• 2.  Paring Knife
• The small paring knife is crucial for performing
  certain tasks in your kitchen, which are almost
  impossible to perform with your chefs knife
  unless youre an expert. 
• Like their bigger counterparts, paring knives
  also come in different styles, weights and
  prices.
•  Its much like a mini chefs knife that holds a
  blade. It usually ranges between two to four
  inches and becomes useful for tasks like
  squeezing citrus, peeling fruits etc.

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 Three Must Have Knives

• 3. Bread Knife
• For any kitchen, bread knife is less-used
  compared to chefs knife or paring knife.
• This thin, long and serrated knife becomes handy
  when you need to slice a country loaf or the
  softest brioche. 
• And it does that smoothly without smashing the
  bread or loaf on its way. Additionally, you can
  use these knives to slice ripe tomatoes, make
  eye-catching chocolate shavings and level cakes.

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How to use the Knives Properly
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How to use the Knives Properly

• 1. Holding Knife
• While holding the knife, the palm of your hand
  should choke up on the knifes handle while the
  index finger and the thumb grip the upper portion
  of the blade.
• This way, you can use the knifes weight most
  effectively together with the sharpness of the
  blade and strength of the arms, all of which make
  it an effortless cutting.

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How to use the Knives Properly

• 2. Chopping
• Safe chopping is one of the fundamental things to
  learn for chefs.
• In tip-fulcrum method, you need to use the tip as
  fulcrum to lift the dull end of the knifes blade
  up and down while strongly pushing the knife
  toward the ingredient youre chopping
• In wrist-fulcrum method, the area near your grip
  shouldnt leave your cutting board and your
  knifes point should move up and down to slice
  the food.

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How to use the Knives Properly

• 3. Dicing
• Diced ingredients are much smaller compared to
  chopped ones.
• You can create fairly uniform dices by scoring
  fruits and vegetables through before slicing them
  at perpendicular angles.
• First score the ingredients in two different
  directions at a uniform interval and dice them by
  applying your knife at perpendicular angles to
  the scoring.

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