Deli Counter Food Ideas

Perfect Your Knife Skills

SHARPEN KNIFE SKILLS!

If you want to prepare food quickly and reduce wastage, perfecting your knife skills is a must! Let’s look at some tips!

YOUR KNIFE SET

There are many different types of knives used in the kitchen.
Here are three of the most common knives.

1. CHEF’S KNIFE
The largest knife of the three. It’s your all-purpose knife used for chopping and slicing.

2. BREAD KNIFE
Used only for cutting bread. You’ll recognise it by its long blade and wide teeth.

3. PARING KNIFE
Used to cut fruits and vegetables – like a Chef’s knife, but smaller.

CARING FOR YOUR KNIVES

1. CLEANING

Keep knives clean to prevent germs contaminating your food.
Wash them straight after use. Wash in hot soapy water and dry with a paper towel. Keep knives away from the dishwasher.
Keep the pointed end away from your body and your fingers away from the blade.

2. SHARPENING

Keep your knife sharp - it takes less effort to cut.

OTHER TOP TIPS

Never cut frozen meat with your knives. Cut downwards and tuck in your fingers to prevent cuts.

Use the knife facing away from your body.
Use a green chopping board when preparing fruit and vegetables.

Never open a can with a knife.

Use a sharp knife to cut onions - the less you crush the onion (which happens when your knife is blunt) the less fumes the onion will release.

Use a vegetable peeler to peel your vegetables. Using a knife creates wastage.

Cutting your vegetables evenly will help you with the cooking process.

Place a damp cloth or rubber mat under your cutting board to prevent it from slipping.

VEGETABLE CUTS

The way you cut your veggies can make your dish look more appealing and should change to suit the dish e.g.: a hearty stew will use larger pieces than a thin soup.