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Skill-2-Knife-Skills

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Exam code:8585

Skill 2: Knife skills

Knives are an important tool for a chef
Important considerations when using knives include:
- cleaning knives after use to prevent contamination with pathogens
- keeping knives sharp using a knife sharpener
- using the correct-sized knife for the food being cut
- storing knives safely in a block, magnetic knife board or wrap
- carrying knives with the knife blade facing downwards

Diagram of different knife types: steak, carving, cleaver, paring, boning, cook’s, and bread, each with a description of their use and design. — There are many different knives depending on the type of food being cut and how it is prepared

Techniques for cutting food

Different foods require different cutting methods

Fruit and vegetables

Fruit and vegetables can be:
- peeled: the skin is removed
- sliced: cut into thin slices
- diced: cut into small cubes
- cut into even-sized pieces: the vegetables are cut into batons or into strips known as julienne
For safety and accuracy, fruit and vegetables must be held securely during cutting, e.g. using a:
- bridge hold
  - Thumb and forefinger are used to create a bridge shape to grasp the food and hold it steady
  - The knife cuts the food underneath the bridge
- claw grip
  - Fingertips are positioned close together and tucked toward the palm, holding the ingredient in place like a claw

Two hands using a knife to peel a pink fruit and a white vegetable, demonstrating a cutting technique. — A bridge hold (left) is created using the thumb and forefinger to hold food in place and a claw grip (right) creates a claw shape with the fingers

Meat, fish or alternatives

Different meat, fish and alternatives require different knife skills, e.g.
- filleting chicken: removing the breast meat
- portioning chicken: whole chickens can be cut into portions such as wings, legs, breast meat
- removing fat, rind and skin: fat and rind can be trimmed away using a small knife
- filleting fish: fish fillets can be cut; one from each side of a fish
- slicing: meat, fish or alternatives, such as tofu or halloumi cheese, can be cut into even cubes or slices

Person fillets a fish, holding a knife to carefully separate the pink flesh from the fish's bones on a blue background. Text reads "Fillet a Fish". — Fish can be filleted to remove it from the bone; the cut pieces of fish are known as fillets

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