The knives are out!

Mar 06, 2013, 01:07 IST | Hassan M Kamal

A knife is an extension of the hand, but a little mistake could lead to fatal injuries in the kitchen. Hassan M Kamal spoke to chef Rakhee Vaswani, who will conduct a special masterclass on knife skills later this week. Here's your guide to handy tips on different knife types, its usage and care. Sit back, and get a slice of this special masterclass

Chef’s knife

Used for chopping food on a cutting board, this knife is designed so the blade can be rocked from tip to heel for the most efficient, least-tiring cutting motion.
How to use it: Most chefs hold the knife with the thumb and forefinger gripping the top of the blade just in front of the bolster and the last three fingers curled around the handle.

Boning knife

A boning knife is used to remove skin and cut meat from bones and into portions for storing or cooking. It is designed to be rigid enough to cut precisely but flexible enough to bend slightly when it hits bone. The grip should be slip-resistant and the bolster should be good-sized to prevent the fingers to slip onto the blade edge during use.
How to use it: It is held with all four fingers curled around the handle. The thumb and forefinger may be held against the bolster to guide the cutting action.
Note: If you never bone your meat, select a utility knife instead.

Utility knife

Used for slicing, trimming and small chopping jobs, it may well be the most versatile knife in the kitchen. It is usually larger than a paring knife and is smaller than a slicer. Also known as a ‘sandwich’ knife.
How to use it: It is held with all four fingers and the thumb wrapped around the handle.

Paring knife

This small knife is used for peeling, trimming and garnishing.  
How to use it: It is held with the fingers curled around the handle and the handle is held against the palm. The thumb and tip of the forefinger are often used to guide the food to the blade. The paring knife should have a good-sized bolster.

Also have:

>Carver knife
Designed for cutting slices of meat, poultry and fish steaks, it’s identified by the long curved blade rigid enough to slice straight but with flexibility to carve.

On March 8, 12.30 pm to
2 pm
At Palate Culinary Studio, Survodaya,
Santacruz (W).
Fee Rs 2,000
Call 9821087261

Tips on knives
> Always store knives, carefully preferably in a wood block or wood drawer.
> Always sharpen your knives with a honing steel, which should be 2 inches longer than your knife. 

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