Knives: Parts, Types, and Usage
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Bellwork
1.
Think of three things you already
know about knives and what they do.
2.
Get a slate and marker.
3.
Write your ideas on the slate.
4.
Be prepared to share your ideas.
Objectives
1.
Define terminology
2.
Identify the different parts of a knife
3.
Explain the purpose and function of
different knife types
4.
Demonstrate the proper way to
sharpen a knife
edge
:
the sharp part of a knife used for cutting. It
extends from the point to the heel of the knife.
tang
:
the unsharpened tail of the blade that
extends into the handle of a knife
bolster
:
the thicker band of metal located where
the blade joins the handle
rivets
:
metal fasteners used to attach the tang of
a knife to the handle.
handle
:
the part you grasp to control the knife;
composed of wood, plastic, steel, titanium, or a
number of synthetic materials
Terms
4
Terms
Point
:
The point is the part of the knife where the
edge and spine come together. The point is often used
for piercing.
Tip
:
The tip is the forward part of the knife and
includes the knife point. The tip is used detailed or
delicate cutting.
Edge
:
The edge is the cutting part of the blade. It
extends from the point to the heel of the knife.
Heel
:
The heel is the rear part of the edge, opposite
the point.
Terms
Spine
:
The spine is the top of the knife blade,
opposite the knife edge.
Scales
:
The scales are the part of the knife that
creates the handle. Scales are often made of
synthetic material or wood. Two scales are typically
attached to the tang with rivets.
Butt
:
The butt is the end of the handle of the
knife.
http://snagwiremedia.com/delusciouslife/2007/12/06/knife_parts-thumb-300x732.jpg
Parts
Of
A
Knife
Terms
serrated:
knife edge that has a row of teeth;
works well for slicing foods with a crust or firm
skin
chef’s Knife (French Knife):
large,
multipurpose knife used for slicing, chopping,
mincing, and dicing; blade is usually 8 to 12
inches long
paring knife
:
knife with a stiff blade used for
trimming and peeling fruits and vegetables; blade
is 2 to 4 inches long
cleaver
:
A heavy, rectangular blade used to
chop through bones
tournée:
also called a bird’s beak knife; small
knife similar to paring knife but has a curved
blade
boning knife:
A short thin knife with a pointed
blade, used to remove raw meat and fish from
bones with minimal waste
Terms
PROPERTY OF PIMA COUNTY JTED, 2010
9
Terms
PROPERTY OF PIMA COUNTY JTED, 2010
10
Knife Types- #1
Most used knife
Multipurpose
Slicing/dicing/chopping
http://www.chefs-cookware.co.uk/acatalog/chefs-knife-l.jpg
C
h
e
f
’
s
K
n
i
f
e
Knife Types-#2
Trimming
Peeling
Stiff blade
http://paringknife.net/images/3.jpg
P
a
r
i
n
g
K
n
i
f
e
Knife Types-#3
B
r
e
a
d
K
n
i
f
e
Serrated edge
Bread
Ripe vegetables
Knife Types
https://bluecashewkitchen.com/shop/images/T/36886.jpg
https://bluecashewkitchen.com/shop/images/T/3692_6.jpg
https://bluecashewkitchen.com/shop/images/T/3691_45.jpg
http://www.messermeister.com/site_img/3680-2.5.jpg
Utility Knife
Boning Knife
Tournée Knife
http://cdn2.overstock.com/images/products/P12280350.jpg
https://bluecashewkitchen.com/shop/images/T/36516.jpg
http://images2.lkimg.com/product-images--meridian-elite-hollow-edge.jpg
tps://bluecashewkitchen.com/shop/images/T/36107.jpg
French Knife
Slicer
Cleaver
Santoku Knife
Knife Types
Honing Steel
The proper angle for Honing a knife blade is between
20
o
and 25
o
Closure
T
i
c
k
e
t
O
u
t
1.
Label the parts of the knife
2.
Give your Ticket Out to the teacher when
you finish
http://snagwiremedia.com/delusciouslife/2007/12/06/knife_parts-thumb-300x732.jpg
Parts of a Knife
Explore the different parts of a knife, terminology, and types of knives in this comprehensive guide. Learn about knife edges, tang, bolster, handle, and more. Discover the functions and purposes of various knife types like the chef's knife and paring knife. Sharpen your knowledge on knife anatomy and sharpening techniques for better culinary skills.
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Presentation Transcript
KNIVES PART 1 PARTS AND TYPES
Bellwork 1. Think of three things you already know about knives and what they do. 2. Get a slate and marker. 3. Write your ideas on the slate. 4. Be prepared to share your ideas.
Objectives 1. Define terminology 2. Identify the different parts of a knife 3. Explain the purpose and function of different knife types 4. Demonstrate the proper way to sharpen a knife
Terms edge: the sharp part of a knife used for cutting. It extends from the point to the heel of the knife. tang: the unsharpened tail of the blade that extends into the handle of a knife bolster: the thicker band of metal located where the blade joins the handle rivets: metal fasteners used to attach the tang of a knife to the handle. handle: the part you grasp to control the knife; composed of wood, plastic, steel, titanium, or a number of synthetic materials 4
Terms Point : The point is the part of the knife where the edge and spine come together. The point is often used for piercing. Tip : The tip is the forward part of the knife and includes the knife point. The tip is used detailed or delicate cutting. Edge: The edge is the cutting part of the blade. It extends from the point to the heel of the knife. Heel: The heel is the rear part of the edge, opposite the point.
Terms Spine: The spine is the top of the knife blade, opposite the knife edge. Scales :The scales are the part of the knife that creates the handle. Scales are often made of synthetic material or wood. Two scales are typically attached to the tang with rivets. Butt : The butt is the end of the handle of the knife.
Parts Of A Knife http://snagwiremedia.com/delusciouslife/2007/12/06/knife_parts-thumb-300x732.jpg
Terms serrated: knife edge that has a row of teeth; works well for slicing foods with a crust or firm skin chef s Knife (French Knife): large, multipurpose knife used for slicing, chopping, mincing, and dicing; blade is usually 8 to 12 inches long paring knife: knife with a stiff blade used for trimming and peeling fruits and vegetables; blade is 2 to 4 inches long
Terms cleaver: A heavy, rectangular blade used to chop through bones tourn e: also called a bird s beak knife; small knife similar to paring knife but has a curved blade boning knife: A short thin knife with a pointed blade, used to remove raw meat and fish from bones with minimal waste 9 PROPERTY OF PIMA COUNTY JTED, 2010
Terms whetstone: A stone used to grind the edge of the blade, used to remove raw meat and fish from bones with minimal waste sharpening steel: A steel instrument usually a round rod used for sharpening knives mineral oil: used to keep the whetstone lubricated 10 PROPERTY OF PIMA COUNTY JTED, 2010
Knife Types- #1 Chef s Knife Most used knife Multipurpose Slicing/dicing/chopping http://www.chefs-cookware.co.uk/acatalog/chefs-knife-l.jpg
Knife Types-#2 Trimming Peeling Stiff blade Paring Knife http://paringknife.net/images/3.jpg
Knife Types-#3 Bread Knife Serrated edge Bread Ripe vegetables
Knife Types Utility Knife https://bluecashewkitchen.com/shop/images/T/36886.jpg Boning Knife https://bluecashewkitchen.com/shop/images/T/3692_6.jpg Tourn e Knife https://bluecashewkitchen.com/shop/images/T/3691_45.jpg http://www.messermeister.com/site_img/3680-2.5.jpg
Knife Types French Knife http://cdn2.overstock.com/images/products/P12280350.jpg Slicer http://images2.lkimg.com/product-images--meridian-elite-hollow-edge.jpg Cleaver https://bluecashewkitchen.com/shop/images/T/36516.jpg Santoku Knife tps://bluecashewkitchen.com/shop/images/T/36107.jpg
The proper angle for Honing a knife blade is between 20o and 25o
Closure Ticket Out 1. Label the parts of the knife 2. Give your Ticket Out to the teacher when you finish
Parts of a Knife http://snagwiremedia.com/delusciouslife/2007/12/06/knife_parts-thumb-300x732.jpg
