Knife handling

 1. Select correct knife for the job.

Its important when cutting food we use the correct knife. For example...

          A paring knife is used for peeling fruits and vegetables or to do other small cutting jobs.

          A cook/chef knife is a multi purpose knife the we use for all different types of kitchen tasks, all types            of cutting, and all types of food we cut.

          A bread knife is used for cutting big loafs of bread. Since it is serrated it can slice the bread without                crushing it.

2. Area is prepared for use

In this picture you can see that we are cleaning tables 

with a multi purpose, spray and wipe, surface cleaner 

and a clean, and dry cloth.

And the cutting board has a wet cloth flat underneath 

it to increase the the amount of grip the board has on

the table.

While the knife and equipment is clean and sharp.

3. To maintain knife

link to video of me sharpening a knife 

The steel rod sharpens the blunt knife when scraped at a 45°. Scrape it from the heel of the knife to the tip of it. The rod has little indents in it which sharpens the knife.

4. Storage

Knifes need to be stored correctly to avoid them getting damaged or blunt.

In class we store them in a cupboard. Like this...

5. Walking around the room with a knife in hand

When walking around the room holding a knife you should make sure to hold it so that the tip is facing down to the ground and that your hand is tightly gripped to the handle. Doing this will provide safety for you and anyone around you.

Like this...