Knives

Select the proper knife for the job:

 

1. French Knife or Chef's Knife CLICK HERE -  Versatile -- used for many things -- sharper and thinner near the end (tip)
2. Boning Knife CLICK HERE - Used for meat with bones -- separating joints -- filleting
3. Paring Knife CLICK HERE - Used for detail work -- smaller cuts -- more accurate -- decorative work -- delicate
4. Slicing Knife CLICK HERE- Used for slicing -- not used for soft products -- thin slices of meat -- comes in different sizes
5. Serrated Knife CLICK HERE- Makes a great bread knife -- softer vegetables with skins
6. Pallet Knife or Metal Spatula CLICK HERE- Spreading -- picking things up -- no Blade
7. Cleaver CLICK HERE- Heaver than other knives -- used for cutting through thick meat, bone
8. Peeler CLICK HERE- Used for peeling -- blade moves, will follow the shape of what you're peeling -- has tool to remove eyes of potatoes

Handling Knives:

When walking with a knife in the kitchen:

• At your side with the tip down and blade pointing backwards -- let people know you have a knife, " KNIFE, BEHIND!"
• Avoid carrying the knife by the blade

 

When using a knife:

• ALWAYS use a cutting board - put damp cloth under cutting board to prevent movement
• ALWAYS be sure the knife is as sharp as possible