Knive Skills Flashcards
furthest point from the pommel of the knife, where the spine of the blade and its edge meet.
POINT
small
section of the blade
that sits just before
the point.
TIP
refers to the sharpened section of the knife that runs from the point to the heel of the blade
EDGE
unsharpened
back of the blade.
SPINE
widest part of the
spine that usually sits
just in front of the
handle.
HEEL
serves the dual purpose of strengthening the part of the knife where the blade meets the handle and also providing a small guard that stops you hand from slipping forward onto the edge.
BOLSTER
sometimes referred to as the “scales” if it is made of two pieces, can be constructed of a range of materials, from plastic to deer
antler.
HANDLE
section
of the blade that
extends into the
handle of the knife.
TANG
the end of the
handle, furthest away
from the point.
BUTT
Anatomy of a Kitchen Knife
Scales Rivets Heel Spine Point Tip Edge Bolster Tang Butt
l
Hollow Grid
Flat
Serrated
2 types of handle fasteners
Screws
Rivets
need to checked and tightened regularly, as they will come loose during use. it makes it easy to replace the handle of a knife when if it wears out.
Screws
tend to be a more cost-effective handle fastening and, while they don’t come loose during use in the
same way as screws, they make replacing a handle a lot more complicated.
Rivets
three widely used tang styles
Full tang
Partial tang
False/rat-trail tang
extends the entire length of the handle and often protrudes out of the end in what is called a pommel.
The handle of the knife is then commonly attached in two pieces, or scales, using screws or rivets. strongest and most durable blade design.
Full tang
only extend the partial length of the handle and are not as durably constructed as full tang knives. are often used in very delicate knives that are not used for chopping, like filleting knives.
Partial tang
are used in cheaper knives and only extend into the handle a small amount. is very thin, meaning it doesn’t add much
to the durability of the blade.
False/rat-trail tang
–is a slicing technique in
which leafy green vegetables such as
spinach, sorrel, or Swiss chard, or a flat
leaved herb like basil, are cut into long, thin
strips. This is accomplished by stacking
leaves, rolling them tightly, then slicing the
leaves perpendicular to the roll.
CHIFFONADE
that creates round or
oval, flat pieces by
cutting a cylindrical
vegetable crosswise.
RONDELLES
oval shaped slices
DIAGONALS
small
pieces with two
angle cut sides
OBLIQUES
diamond
shaped pieces usually of
firm vegetables
LOZENGES
is a more informal French
cut. Basically, you cut the
veggies/fruits/roots with a measurement
of about 1/2 inch x 1/2 inch x 1/8 inch
PAYSANNE
measures approximately 1⁄4 by 1⁄4 by 2 –2 1⁄2 inches (0.6 cm × 0.6 cm × 5 cm –6 cm). It is also the starting point for the small dice.
BATONNET
referred to "matchstick cut", it measures approximately 1⁄8 by 1⁄8 by 1 –2 inches). It is also the starting point for the brunoise cut.
JULIENNE
measures approximately 1⁄16 by 1⁄16 by 1 –2 inches (0.2 cm × 0.2 cm × 3 cm –5 cm), and is the starting point for the fine brunoise cut.
FINE JULIENNE
(pronounced
BROON
-wahz) measures 1/8 inch
× 1/8 inch
× 1/8 inch, which
makes it the smallest of the dice
cuts.
BRUNOISE
measures 1/4 inch × 1/4 inch × 1/4 inch and is produced by slicing the allumette into 1/4 -inch sections
SMALL DICE
measures 1/2 inch × 1/2 inch × 1/2 inch, and is a smaller version of the large dice
MEDIUM DICE
a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch. This square cut is most often used for vegetables like potatoes, and sometimes fruits such as watermelon
LARGE DICE
is a food preparation
technique in which food
ingredients are finely divided
into uniform pieces.
MINCING
