National Food Equipment - Flipbook - Page 13
KNIFE GUIDE
A Basic Guide to
Knives, Types & Care
View Knives on
pages 106-109 & 266
How to Use a Sharpening Steel
with its edge turning either to the right or to the left. A sharpening steel is critical
for maintaining the best performance of your cutlery.
Using a sharpening stone to regrind your edge will eventually be necessary. With
gentle pressure, pull the edge of the blade in a 15-20° angle across the stone from
the bolster of the blade to its tip. Repeat the same procedure on the other side of
the edge. Continue this process until the new edge is formed.
REFRIGERATION EQUIPMENT
Hold the steel vertically on a non-slip surface with your left hand and the knife in
your right hand (the opposite applies for left-handed individuals.) As you move
the blade from the bolster at a 20° angle from one side to the other, be sure to use
light pressure and an arching motion, moving the arm and not the wrist. Some
knives with the elite edge require the use of only fine-cut or smooth steels at a 15°
angle. It is recommended that you use a steel that is longer than the blade of your
knife. Depending upon the frequency and use of a knife, the edge will become dull
How Knives Dull
Sharpening Options
Knives get dull because the edge folds, not, as popularly believed, because the edge
wears away and gets blunt.
• There’s no such thing as a “never-needs-sharpening“ knife. So-called
“never-needs-sharpening“ knives are serrated. Serrated knives DO get dull.
The tips of the serrations fold.
• Sharpening steels (and other devices which include rods) straighten the edge
vs. actually resharpening it (creating a fresh, new edge). They take skill and
effort to use. The unfolded edge is still weak and will immediately start to fold
again. Eventually the edge is too weak to strengthen and the knife must be
completely resharpened.
• Manual sharpeners with washers/discs lack reliable angle control and sharpen
by skiving off pieces of the edge.
• Sharpening stones resharpen the edge. They take uncommon skill to hold the
correct sharpening angles. It takes time and effort to use a stone.
• Sharpening services resharpen the edge. Many use inexpensive grinding wheels
that overheat (detemper) knife edges and take off too much metal. Excess heat
weakens the blade so it does not sharpen as well or stay sharp as long. Some
professional services are more skilled than others.
• Electric sharpeners resharpen the edge. They sharpen safely and effectively and
put stronger, longer-lasting arch-shaped edge on the knife.
To delay dulling a sharp edge must have two main characteristics:
• SYMMETRICAL: A perfectly straight, symmetrical edge does not tend to lean in one
direction or the other and thus does not fold as easily.
• ARCH-SHAPED: An edge with more metal behind it resists folding longer than a
thin, weak “V“-shaped or hollow-ground edge.
Different Blade Shapes
Garnishing Knife – Create crinkle-cut french fries,
decorative garnishes and crudities, even eye-catching
butter paddies.
For different cutting tasks different blade shapes
and edges are recommended.
The differences are:
Straight Edge
Allows a smooth and clean cut.
When carving no fibres are torn
out of the meat. This edge can be
used for firm and soft food like
meat, vegetables and fruit.
Serrated Edge
The wavy or serrated edge
allows an easy cut through
crusty food like a traditional
roast and crispy bread.
Paring Knife – The knife used most frequently. Cuts,
peels and dices fruits, vegetables, cheese and meats.
Boning Knife – Deboning chicken or ham, trimming fat
and sinews. The tapered, pointed blade is a necessity
for working closely around joints.
Utility Knife – Excellent for food preparation or almost
any kitchen chore from cutting vegetables and meats
to halving sandwiches.
Chef’s Knife – (Also known as Cook’s Knife or French
Knife). It is the most essential of all knives used in the
kitchen. Used for all kinds of heavy-duty cutting, as well
as chopping, dicing and mincing of virtually every kind
of food. Perfectly balanced, an extension of your hand.
Carving Knife – Ideal for ham and large cuts of meat and
for breaking down larger fruits and vegetables.
Bread Knife – Slices breads, delicate fruits and
vegetables. Cuts through hard crust for uniform slicing.
Hollow Edge
When cutting, an air pocket is
created between the hollow edge
and the slice. This prevents food
from sticking to the blade and
allows for finer slices.
Fillet Knife – Filleting delicate fish or preparing
carpaccio – it’s easier with this extra thin, flexible blade.
Steel – Realigns the knife edge. Should be used
frequently to maintain sharpness.
Fork – The perfect complement to any carving or slicing
knife. Provides a secure hold, especially on the tail end
of a joint of meat.
Reach us at 248.960.7292 or contactus@nationalfoodequipment.com
KNIFE REFERENCE
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