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Knife Skills Boot Camp

 

Chef sharpening knife in kitchen

7 Basic Parts of a Chef's Knife

 

How to Use A Chef’s Knife

Chopping with a chefs knife

Image Source / Getty Images

Whether you are a novice cook or know your way around the kitchen, honing your knife skills is not only important for keeping you safe but will make your recipes that much better. Ingredients that are cut uniformly cook at the same rate and result in a dish that is cooked properly throughout. Since each piece of food is cut in the same fashion, the finished dish will have a nice presentation.

This tutorial will cover the correct way to hold a chef’s knife as well as how to grip the food with your other hand to avoid cutting yourself.

  • Proper Chef’s Knife Grip—Outer View

    Proper knife grip

    Photo_Concepts/Getty Images

    This photo shows the appropriate way to grip a blade. Note how the index finger is wrapped fully around the blade. The index finger and thumb should be opposite each other on either side of the blade while the remaining three fingers are sort of loosely curled around the handle.
    You should be gripping the knife mainly with the thumb and forefinger. If you find that you’re tightly clutching the entire handle of the knife, just relax and loosen your hold. With practice, you’ll get used to this grip, and soon any other grip will feel unnatural to you.

  • Secure the Food With the Guiding Hand

    Securing the food

    Laurence Mouton/Getty Images

    Now that ​your knife hand knows what to do, you need to make sure your other hand does as well. Your non-knife hand is called your “guiding hand,” and its job is to hold the food to keep it from sliding around on the cutting board. This puts that hand in a uniquely dangerous position. With the knife blade quickly moving up and down, you need to keep those fingertips tucked safely away, while still being able to firmly hold the food.
    The grip shown here is called the “claw grip”—by keeping the fingers curled inward and gripping the food with the fingernails, the fingers stay out of harm’s way. The side of the knife blade should rest against the first knuckle of the guiding hand, helping keep the blade perpendicular to the cutting board.

  • Alternate Claw Grip

    Claw grip

    Joe Watts/EyeEm/Getty Images

    In this modified version of the claw grip, the first knuckle of the guiding hand rests flat on the ingredient, with the fingers again curled inward safely. This time, the knife rests against the second knuckle rather than the first.
    Both of these claw grips is acceptable, so use whichever one you feel comfortable with. You may want to start off with chopping an onion to practice getting comfortable with how to use a chef’s knife.

     

     

    Knife Cuts 101

     

    Mercer Culinary Mercer Rules

     

     

     

    • Large Dice

      Large Dice: Basic Knife Cuts

      Danilo Alfaro

      The large dice is 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.

    • Batonnet

      Batonnet: Basic Knife Cuts

      Danilo Alfaro

      The batonnet (pronounced bah-tow-NAY) is basically creating a rectangular stick that measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches. It is also the starting point for another cut, the medium dice.

    • Medium Dice

      Medium Dice: Basic Knife Cuts


      The medium dice measures 1/2 inch × 1/2 inch × 1/2 inch, and is a smaller version of the large dice. This is generally a good choice when recipes don’t specify the size of the dice and the ingredient list just says “diced tomatoes.”

    • Allumette

      Allumette: Basic Knife Cuts

      Danilo Alfaro

      Measuring 1/4 inch × 1/4 inch × 2 1/2 to 3 inches, the allumette is sometimes referred to as the “matchstick cut.” It’s also the starting point for the small dice.

    • Small Dice

      Small Dice: Basic Knife Cuts

      Danilo Alfaro

      The littlest of the dice cuts, the small dice measures 1/4 inch × 1/4 inch × 1/4 inch and is produced by slicing the allumette into 1/4-inch sections.

    • Julienne

      Julienne: Basic Knife Cuts

      Danilo Alfaro

      The julienne cut measures 1/8 inch × 1/8 inch × 2 1/2 inches and is basically the allumette cut once more lengthwise. You will most often use this cut for carrots, celery, or potatoes, and see the thin strips used as a garnish.

    • Brunoise

      Brunoise: Basic Knife Cuts

      \. Danilo Alfaro

      The brunoise knife cut (pronounced BROON-wahz) measures 1/8 inch × 1/8 inch × 1/8 inch, which makes it the smallest of the dice cuts. Brunoise is usually used for garnishes.

     

     

    Where to buy and what kinds??

    Tri City Restaurant Supply 4th St. Davenport

    https://www.tricityequipment.com/Default.asp     Ask for Kevin and tell him I sent you.

    https://www.amazon.com/Global-G-48338-3-Piece-Knife-Santoku/dp/B000RHYFD4/ref=sr_1_6?crid=8DD9NGR6UM7U&dchild=1&keywords=knife+global+set&qid=1617666159&sprefix=knife+global%2Caps%2C210&sr=8-6

     

     

    Double-sided Sharpening Stone 1000/6000, with Corner Guide, Correction stone, Non-Slip Bamboo Base, Dual-Grit Wet Sharpener Anti-slip design Best Wet Sharpener

    Double-sided Sharpening Stone 1000/6000, with Corner Guide, Correction stone, Non-Slip Bamboo Base, Dual-Grit Wet Sharpene...

     

     

     

    The Recipe of the day!

    Mediterranean Chicken of Love

    Servings: 6

    Ingredients:

    • 1 tablespoon extra-virgin olive oil

    • 1 tablespoon garlic

    • 2 large white button mushrooms sliced

    • Half a red bell pepper sliced, and green bell pepper sliced

    • 1 Roma tomato diced

    • ½ red onion sliced

    • 1/4 cup vegetable broth or White wine

    • 5-6 stalks of asparagus

    • 1 t oregano

    • 1 t rosemary

    • 1 t basil

    • 1 T fresh garlic

    • 8 ounce skinless sliced, precooked chicken sliced

    • 10 black pitted olives

    • 1 can 15 oz. white Italian beans, drained

    • Black pepper, to taste

    • ½ fresh lime

    Directions:

    1. Heat oil in a large skillet over medium heat.

    2. Add the mushrooms, bell peppers, onions and asparagus and sauté for 3 minutes.

    3. Add the cooked chicken and garlic.

    4. Lower heat. Add vegetable broth or white wine, oregano, rosemary, basil, diced tomatoes, beans, olives, and simmer for about 5 minutes.

    5. Cook over low heat until chicken is nice and hot.

    6. Season with pepper to taste and a squeeze of lime.

    Nutritional Info per serving:

    Calories: 216, Fat: 8.5g, Carbs: 24g, Fiber: 6.5g, Protein: 11g

 

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