Knife sharpening

Select the correct knife for the job 

It's important when cutting food we use the correct knife for example 

Paring knife 

A paring knife is a small all-purpose knife with a plain edge that is ideal for peeling (or "paring") fruits and vegetables, and other small or intricate work 

Cook/Chef knife 

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at anyone in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Bread knife 

Bread knives are used for cutting bread and are one of many kitchen knives used by cooks. The serrated blades of bread knives are able to cut soft bread without crushing it.

Area prepared for use 

In this picture, you can see that we are cleaning tables with detail and a cloth 

and the cutting board has been cleaned 

After we cleaned the knife and made sure that it was sharp we placed a cloth under the board so it cants slide around 

When cutting our vegetables we use the green 

 

Knives need to be stored correctly to avoid them being damaged or broken in class we store them 

in a cabinet wich, the knives are stuck on with magnets so that they don't fall or don't touch other knifes this stops cross-contamination which you don't want in an environment where food is being prepared and cooked as it could cause food poising.

Storage of the knives: 

Knifes need to be stored correctly to avoid them getting damaged or blunt.

In class we store them in a cupboard. Like this...

Safety when holding a knife: 

When walking around the room with a knife we hold the knife down by our leg to prevent the knife from stabbing anyone else in the room and harming them.