NUT-1202 Lecture Notes - Lecture 4: Utility Knife, Cutting Board, Sharpening Stone
Document Summary
A dull knife is the one that cuts you. A dull knife causes you to use more pressure: slipping and cutting yourself is a far greater risk. Choose a knife right for the job: smallest knife not always best. Always use a cutting board: do not cut in the air or on the counter. When walking with a knife: hold the knife in the opposite to dominate hand with the tip towards the ground, ex. Right handed person should walk with the knife in their left hand; tip towards ground. Commonly used knives: the paring knife. Utility knife peeling, coring, or removing bad areas in product: chefs knife. Not a replacement for sharpening: filet knife. Used to fillet fish flexible: boning knife. Used in butchering or meat fabrication: serrated knife. Generally used for slicing baked goods and breads: carving knife. Used to carve cooked meats: sharpening stone. Must have to keep all knives sharp.
