Quick Answer: What Are The 9 Guidelines For Knives?

What are some of the common guidelines for using knives?

Kitchen Safety: Knife SafetyAlways pick up knives by the handle.

Never touch the blade, even when it is dull.Choose the correct size knife for the task that you are doing.

Cut food items away from the body and always use a flat surface.

Wash knives immediately after use..

How often should a knife be sharpened?

every 1-2 yearsYour knives should only need to be sharpened every few months depending on how often they are used – I would also recommend having your knives professionally sharpened every 1-2 years.

What are 5 safety points to remember when working with knives?

Knife Safety TipsUse a Sharp Knife. When you use a dull knife to cut, you need to apply more force. … Choose the Right Knife for the Task. … Keep Your Knives Clean. … Store Your Knives Correctly. … Know the Proper Cutting Techniques. … Pay Attention to What You’re Cutting.

What should you not do with a knife?

12 Things You Should Never-Ever Do With Your Kitchen KnivesNever wash them in the dishwasher. … Never leave knives in the sink. … Never put them away wet. … Never store them unprotected. … Never use glass cutting boards. … Never use them when they’re dull. … Never let your knife sit with food residue. … Never scrap up your food with the knife.More items…•

What are the 11 classical knife cuts?

Basic Techniques for Professional Culinary Arts Knife Cuts01 of 11. Large Dice. Danilo Alfaro. … 02 of 11. Batonnet. Danilo Alfaro. … 03 of 11. Medium Dice. Danilo Alfaro. … 04 of 11. Allumette. Danilo Alfaro. … Small Dice. Danilo Alfaro. … 06 of 11. Julienne. … 07 of 11. Brunoise. … 08 of 11. Fine Julienne.More items…•

What is a jardiniere cut?

Jardiniere is a French cooking term meaning to cut a vegetable into thickish batons. This is the size of vegetables commonly used in frozen vegetable mixes. Peel and wash the vegetable, then regularize its shape into a rectangle or square by topping and tailing it and squaring off the sides.

What is the best way to wash knives?

Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Handle kitchen knives carefully by their handles; don’t pile them into the sink or dishpan, but wash them one by one and rack them with handles up.

What are the basic rules of knife safety?

1 Keep knives sharpened, and let other staff know when knives are newly-sharpened. 2 Never touch knife blades. 3 Use a knife only for its intended purpose; use the appropriate knife for the cutting job. 4 Place a damp cloth under a cutting board to prevent slipping of the board.

What are the 4 basic types of cuts?

Kitchen Language: What Are The Basic Knife Cuts?Baton. Thick cut chips or steak fries are cut in chunky batons about 8mm in thickness. … Batonnet. Some common foods cut in this style are French fries and crudites or vegetable sticks for dipping. … Julienne. The julienne is also known as the matchstick cut. … Brunoise. … Paysanne. … Chiffonade.

When using a knife do you cut your body?

Adhere to all safety caution signs and follow safe work procedures at all times. Never cut towards your body, direction of knife should travel away from yourself. Using a knife improperly can cause injury.

What is the safest type of knife?

sharp knifeA sharp knife is a safe knife, but care and attention are required when working with them in the kitchen.

What is the most common knife injury in the kitchen?

Not to be the bearer of bad news, but your kitchen is a land mind of disaster. Two thirds of home fires start in the kitchen, 480 people die a year in kitchen fires, and 350,000 people are injured by kitchen knives each year. The most common injuries are burns, fires and lacerations.

How do chefs cut so fast?

The handshake grip leads naturally to the “rolling chop” motion that most chefs regard as the best all-purpose chopping technique. Keep the tip of the knife on the chopping board. Push the knife blade down and forward at the same time, so the blade moves through the food and doesn’t simply land flat on the board.

What are basic knife skills?

Here are six basic knife skills, as pointed out by Tasty, to master in your 20s.How to grip the knife properly. Before you start chopping anything, you want to make sure you’re holding the knife correctly. … How to cut properly. … How to dice. … How to mince. … How to chiffonade. … How to julienne.