Chapter 3: Cutting Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

CHAPTER 3: CUTTING TOOLS

AND TECHNIQUES


LEARNING OBJECTIVES

• Identify the defining characteristics of the most common knives used in a bakeshop.

• Discuss the importance of knife safety.• Explain how to properly sharpen and hone a

knife.• Identify cutting tools other than knives that are

used in the bakeshop.


KNIVES

• Should fit your hand, feel substantial but not too heavy, and be well-balanced.

• Types:– Chef’s/French knife– Utility knife– Paring knife– Serrated bread knife

Key Points


KNIFE SAFETY

• Store in slots, racks, or magnetized holders when not in use.

• After washing and sanitizing, dry it completely before putting it away.

• Always use the appropriate cutting surface. – Wooden or composition cutting boards are best.

• To pass a knife safely to someone, present it with the handle toward the other person.

• Sheathe or wrap the knife before walking anywhere with it.

Key Points


SHARPENING AND HONING A KNIFE

• Sharpening stones – Are essential to the proper maintenance of knives– Sharpen the blade by passing its edge over the stone

at a 20-degree angle.• Grit: The degree of coarseness or fineness of the stone’s

surface—abrades the blade’s edge, creating a sharp cutting edge.

• When sharpening a knife, always begin by using the coarsest surface of the stone, and then move on to the finer surfaces.

• Before using a stone, be sure that it is properly stabilized.

Knife Sharpening: Key Points



Anchor the stone to keep it from slipping.

Lubricate the stone with

mineral oil/water.

Begin sharpening the

edge on the coarsest grit you

require.

Always sharpen the blade in the same direction.

Make strokes of equal number

and pressure on each side of the

blade.

Finish sharpening on

the finest stone; wash/dry the knife before use/storage.

Knife Sharpening: Guidelines



Knife Sharpening: Method 1



Knife Sharpening: Method 2



• When to use:– Immediately after sharpening the blade with a

stone – Between sharpening to keep the edge in alignment

• Steel properties:– Come with coarse, medium, and fine grains– Some are magnetic

• When using a steel, hold the knife almost vertically, with the blade at a 20-degree angle, resting on the inner side of the steel. Draw the blade along the entire length of the steel.

Honing a Knife: Key Points



Hold the steel with your thumb

and fingers safely behind

the guard.

Draw the blade along the steel

so that the entire edge touches the

steel.

Be sure to keep the pressure even to avoid wearing away

the metal in the center of the

edge.Keep the knife blade at a 20-

degree angle to the steel.

Use a light touch, stroking

evenly and consistently; repeat on the

opposite side of the edge.

Honing a Knife: Guidelines



Honing a Knife: Method 1



Honing a Knife: Method 2


OTHER CUTTING TOOLS

• Mandoline: A slicing device that contains carbon-steel blades, which can be adjusted to cut items of various shapes and thicknesses uniformly.

• Kitchen shears/scissors– Purchase rust-proof kitchen shears.– Should have comfortable, nonslip handles for safety

and should feel heavy and solidly constructed.• Guitar: Used to precisely cut multiple squares,

rectangles, triangles, or diamonds out of slabs of a variety of different semisoft confections.

Tools

Chapter 3: Cutting Tools and Techniques

Documents

Transcript of Chapter 3: Cutting Tools and Techniques