Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

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!

 

Knife Set

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.

 

Are you a trendy deli?

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.

STEP-BY-STEP GUIDE TO CUTTING A MATCHSTICK-SIZE CARROT (JULIENNE)

These guidelines will teach you how to perfectly cut matchstick size pieces.

  1. Peel the carrot with a peeler, and create one flat side.
  2. Lie the carrot down on its flat side and cut off the ends. Put aside.
  3. Cut carrots into 4 cm long pieces.
  4. Square all four sides by cutting off the round edges.

Cut 0.5 cm thick, rectangular planks.

Cut these into 0.5 cm thick strips.

Each "matchstick" piece should be 4 cm long.

All sticks should be the same length and Square all four sides by cutting off the round edges.

 

STEP-BY-STEP GUIDE TO DICE AN ONION

These guidelines will teach you how to cut even-size cubes.

 
1. Cut the top off of the onion.

2. Cut the onion in half, slicing downward through the root. Then peel off the outer skin.

3. Leave the root intact and cut 5 - 6 downward slices.

4. Slice the onion in half sideways, still keeping the root intact.

5. Slice downwards across the cuts to create your dice.

6. The cubes should all be the same size.