LEARNING Objectives

After reading and studying this unit, you will be able to:

• Name the parts of a knife and describe the function each one plays.
• Describe how to care for knives safely and properly.
• List the guidelines for general knife safety.
• Describe how to sharpen and hone knives.
• Explain the importance of the cutting surface during cutting tasks.
• Name the basic knife cuts and describe them.

KEY TERMS and CONCEPTS

• batonnet
• bolster
• brunoise
• chiffonade
• cutting surface
• dice
• forged blade
• full tang
• gaufrette
• grit
• hollow-ground edge
• honing
• julienne
• knife grip
• knife guards (or sheaths)
• knife kit
• macédoine
• oblique
• parisienne
• partial tang
• rat-tail tang
• rivets
• rondelles
• serrated edge
• sharpening
• sharpening stone
• stamped blade
• steel
• tapered-ground edge
• tourné