This all-purpose knife has an 8- to 14-inch triangular blade. It can be used for peeling, trimming, chopping, slicing, and dicing.

has a curved blade that looks like a bird’s beak. It is used to trim potatoes and vegetables into shapes that look like footballs.

has an 8- to 9-inch blade with a pointed tip. The blade may be rigid or flexible. It is mainly used to fillet fish

has a 6- to 14-inch rigid blade whose tip curves up at a 25-degree angle. It is sometimes called a scimitar (=si-m`-+t&r) because its curved blade resembles a saber by that name.

has a long, thin blade that is ideal for cutting large foods such as meat and poultry. The tip of this knife may be pointed or rounded. The blade may be rigid or flexible.

A small knife with a thin, angled 5- to 7- inch blade. It is used to remove bones from meat, fish, and poultry and trim fat from meat. The blade may be rigid or flexible

has a rigid blade that is only 2 to 4 inches long. You can use this knife to pare a thin outer layer or peel from fruits and vegetables

to finely slice or shred leafy vegetables or herbs. This cut is often used to make certain garnishes.

or round, is a disk-shaped slice. They are made from cylindrical fruits or vegetables, such as cucumbers or carrots.

cut results in an oval or elongated slice of a cylindrical fruit or vegetable. The technique used to slice a diagonal is similar to the one used for a rondelle except that you must hold the knife at an angle to get an oval-shaped slice

oblique cut, is done by first cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 180 degrees, and then doing another diagonal cut.

cuts are 1∕8-inch thick matchstick-shaped cuts.

cuts are ¼-inch thick matchstick-shaped cuts.

cuts are 1∕8- inch thick cubes often cut from julienne cuts.

is a sharpening stone made of either silicon carbide or stone. It may have up to three sides, with grains ranging from coarse to fine.

A steel can be used daily to keep knives sharp.

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CHEF'S KNIFE

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Tournée Knife

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KNIFE SKILLS

Term	Definition
CHEF'S KNIFE	This all-purpose knife has an 8- to 14-inch triangular blade. It can be used for peeling, trimming, chopping, slicing, and dicing.
Tournée Knife	has a curved blade that looks like a bird’s beak. It is used to trim potatoes and vegetables into shapes that look like footballs.
Fillet Knife	has an 8- to 9-inch blade with a pointed tip. The blade may be rigid or flexible. It is mainly used to fillet fish
Butcher Knife	has a 6- to 14-inch rigid blade whose tip curves up at a 25-degree angle. It is sometimes called a scimitar (=si-m`-+t&r) because its curved blade resembles a saber by that name.
Slicer	has a long, thin blade that is ideal for cutting large foods such as meat and poultry. The tip of this knife may be pointed or rounded. The blade may be rigid or flexible.
Boning Knife	A small knife with a thin, angled 5- to 7- inch blade. It is used to remove bones from meat, fish, and poultry and trim fat from meat. The blade may be rigid or flexible
Paring Knife	has a rigid blade that is only 2 to 4 inches long. You can use this knife to pare a thin outer layer or peel from fruits and vegetables
Chiffonade	to finely slice or shred leafy vegetables or herbs. This cut is often used to make certain garnishes.
Rondelle	or round, is a disk-shaped slice. They are made from cylindrical fruits or vegetables, such as cucumbers or carrots.
Diagonal	cut results in an oval or elongated slice of a cylindrical fruit or vegetable. The technique used to slice a diagonal is similar to the one used for a rondelle except that you must hold the knife at an angle to get an oval-shaped slice
Roll Cut	oblique cut, is done by first cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 180 degrees, and then doing another diagonal cut.
Julienne	cuts are 1∕8-inch thick matchstick-shaped cuts.
Batonnet	cuts are ¼-inch thick matchstick-shaped cuts.
Brunoise	cuts are 1∕8- inch thick cubes often cut from julienne cuts.
whetstone	is a sharpening stone made of either silicon carbide or stone. It may have up to three sides, with grains ranging from coarse to fine.
trueing.	A steel can be used daily to keep knives sharp.

Created by: ehbgreene

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