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Knife Skills

Across
Every 20 minutes, after touching your face, or change of station
CUT THIS ON A CARROT TO PUT DOWN ON BOARD FOR SAFE CUTTING
1/4x1/4x2
Hand position hold object being cut
3/4x3/4x3/4
Extention of blade into handle
Cut herbs, greens into very, very small shreds
1/16x1/16x3
Change these everytime the product being cut changes or at least every 15-20 minutes
Used to keep the cutting board from moving
Cut into rounds, ie carrots
CHEF'S METHOD OF HOLDING THE KNIFE
1/2x1/2x1/2
7 sided football shape
Japanese knife with flat bottom edge for all purpose cutting
1/8x1/8x1/8
It is important to do this to the cutting board when changing food being cut
Remove the skin of fruit
Down
Edge of blade closest to handle
Cut frequently used to cut celery in Asian Cooking
MOST COMMON CHEF USED KNIFE
To true or straighten the sharp edge of the blade
Sharpening stone
Long edge of bland not used for cutting
Hand not doing the cutting
1/4x1/4x1/4
A chef's skills are judged by these basic skills
KNIFE DESIGNED TO REMOVE SKING FROM FISH
Rough, random cuts, not technical
Long rectangular cut 1/8 x1/8x2
Attaches handle to blade
Cutting as small as you can