Handling Knives

Selecting the correct knife for the right job

It is important to use the correct knife when cutting food. For example:

Paring knife for peeling fruits and vegetables which is also used for small works such as deveining small sea food, removing seeds, skinning or small garnishes. 

Cook/Chef Knife for mincing, chopping, slicing, dicing vegetables, slicing meat and disjointing large cuts.

Bread Knife for cutting bread

Preparing area for usage

In this picture, you can see that we are cleaning the table with cleaning detergent and cloth. 

And the cutting board has a wet cloth underneath it so that it won't move around while doing the work.

You can also see that the equipment for use is clean and sharp.

To maintain knife

In this picture it can be seen that we are maintaining the sharpness of the knives. You can use a long stone for sharpening knives but for this one we are using steel. One should hold the steel at a 45 degree angle and sharpen the knife from the heel to the tip of the blade from the top going down the steel.  The same should go for the other side of the blade of the knife.

Storage 

Knives need to be stored correctly to avoid them being damaged or blunt 

In class we store them in a cupboard