KNIGHTLY

KNIVES

Rules for Knife SAFETY Securely hold your knife

Anchor cutting boards

Fingertips curled back (bear claw)

Eyes on the knife

Take your time

Yield to falling knives

TYPES OF KNIVES

OUR OWN KNIGHTLY KNIVES

• KNIFE SHARPENER, BREAD SLICER, BUTCHER, CHEF, UTILITY

CHEESE KNIFE, STEAK KNIFE (X 2), PARING, BUTTER

KNIFE SHARPENER

• USED TO “SHARPEN” KNIFE

• IMPORTANT TO HAVE A SHARP

KNIFE

• EASIER CUTS AND CLEANER

SLICES

• KEEPS KNIVES LONGER

• BLADE AWAY AND STRIKE

EVENLY AT LEAST 6-10 TIMES

SERRATED

BREAD KNIFE

• NO MORE SMOOSHED BREAD!

• BREAD KNIFE GLIDES EFFORTLESSLY

THROUGH FRESHLY BAKED BREADS.

THE LONG, NARROW BLADE

PROVIDES THIN SLICES WITH ONE

CONTINUOUS STROKE.

• GREAT FOR SLICING ANGEL FOOD

CAKE, BAGUETTES, BONELESS HAM

AND FOR SHREDDING CABBAGE.

BUTCHER KNIFE

• THICK, SLIGHTLY CURVED BLADE

IS DESIGNED FOR EASILY

DISJOINTING CHICKEN, TURKEY

AND DUCK

• CAN SEPARATE FROZEN

FOODS.

• HEAVY-DUTY ENOUGH TO

POUND AND TENDERIZE

CUTLETS. 1:18

https://www.youtube.com/watch?v=CXJRlpEfPnU

CHEF KNIFE

• THE ESSENTIAL KNIFE FOR CUTTING FRUITS AND VEGETABLES

• IDEAL FOR CHOPPING, SLICING, DICING AND MINCING

• CAN PICK UP AND TRANSFER INGREDIENTS WITH WIDE BLADE.

UTILITY KNIFE

• THIS IS YOUR GO-TO KNIFE FOR

PREP WORK

• WILL HELP YOU GET FAST,

PROFESSIONAL RESULTS.

• SLICE FRUITS AND VEGETABLES

• CUT CORN OFF THE COB

• TRIM FAT FROM STEAKS, CHOPS

AND ROASTS

CHEESE KNIFE

• DESIGNED FOR CUTTING HARD

TO SOFT CHEESES. ALSO TRY IT

ON VEGETABLES AND FRUITS,

LIKE POTATOES AND

TOMATOES. PERFORATIONS

KEEP DENSE FOODS FROM

STICKING.

STEAK KNIFE

• BIGGER AND BOLDER THAN

A TABLE KNIFE

• EFFORTLESSLY CUT

THROUGH THE THICKEST

STEAKS AND OTHER MEATS.

PARING KNIFE

• AN ABSOLUTE ESSENTIAL IN EVERY KITCHEN

• PERFECT FOR PARING FRUITS AND

VEGETABLES LIKE APPLES AND POTATOES

• SUPER-SHARP SHORT BLADE FOR MAXIMUM

CONTROL AND PRECISION CUTTING

• CAN CREATE VEGETABLE PLATTERS, FRUIT

SALADS AND DECORATIVE GARNISHES LIKE

RADISH ROSES AND CELERY CURLS.

• PARING MEANS: TRIMMING BY CUTTING

AWAY ITS OUTSIDE EDGES/SKIN. REDUCE SOMETHING IN SIZE.

TABLE (BUTTER) KNIFE

• KNIFE IS COMFORTABLE TO HOLD AND

PERFECTLY BALANCED.

• ITEM OF CUTLERY WITH A SINGLE CUTTING

EDGE

• COMPONENT OF A TABLE SETTING

• MODERATE SHARPNESS

• DESIGNED TO CUT PREPARED AND COOKED

FOOD.

KNIFE CUTS KNIFE CUTS HELP BOTH TO MAINTAIN UNIFORM COOKING TIMES AS WELL AS TO

INFLUENCE THE OVERALL VISUAL APPEAL OF THE FINISHED PRODUCT. ITEMS CAN

BE CUT BY EITHER CUTTING, CHOPPING, DICING, MINCING OR BY USING

SPECIALTY TECHNIQUES.

DEMO AND TRIAL!

• CHOP/GRATE/SLICE POTATOES

• DICE ONION

• MINCE GARLIC

• FRESH PARSLEY

HASH BROWNS AND POTATO CHIPS

• ONION – (1/2 PER GROUP)

• GARLIC – (1 CLOVE PER GROUP)

• POTATOES – (2-3 PER GROUP)

• FRESH PARSLEY

• BUTTER – (2 T PER GROUP)

• OIL (2-3 TBPS)

• SEASONINGS OF CHOICE