Many food preparation tasks involve cutting food into smaller pieces. Specialized tools and appliances have been developed for this task. Knowing what each tool or appliance can do will help you choose the right one for each job.
A basic collection of cutting and grating tools is vital in any well equipped kitchen. A good cook's ability to work skillfully depends upon the right tool for the right job.
Tips for using Knives:
1. Keep knives sharp. Dull knives are more likely to slip and may cause you to cut yourself.
2. Only use them for the purpose for which they are intended for. Using too small or to large of a knife is an accident waiting to happen.
3. Choose knives that feel balanced and comfortable in your hand.
4. Always cut with the blade of the knife slanting away from you.
5. Always use a cutting board. It prevents knives from dulling to fast and prevents scratches on counter tops.
6. If you drop a knife, step back and let it fall. Never try to catch it.
7. Wash knives in hot, soapy water one at a time. Rinse and allow them to air dry.
8. Never place them in water where they can not be seen.
9. Store knives in a knife block or lay them flat.
Cutting and Chopping: 
A knife is one of the most important kitchen tools used. It is important to be sure that it is well constructed. The extension of the blade seated in the handle of the knife is called the tang. It may go the full length of the handle, or only half way. In good quality knives, the tang is held in the handle by rivets. Some less expensive knives have a short "rattail" tang secured by friction or cement to the handle. These tend to work loose rather quickly.
Two kinds of steel are used in knife blades, carbon steel, and stainless steel. Either kind must be of high quality to take a sharp edge. Carbon steel holds a fine cutting edge longer. However, it rusts and stains easily. To remove stains, rub the blade of a carbon steel knife with a soft cloth or damp cork dipped in scouring powder; then wash the blade in warm water and dry. Stainless steel knives are are shinier than carbon steel, and, as the name suggests, are resistant to most stains.
The formation of a knife's cutting edge is known as the grind. Two basic kinds are the flat grinds and the hollow grind. In the flat grind, which tends to be less easily damaged, the sides of the blade are smooth. In the hollow grind there is a marked curve or bevel along the length of the blade; when the bevel begins high on the blade, it is called concave grind. Because the blade is thinner at the cutting edge, the hollow grind tends to hold an edge longer than the flat grind. Other types of edges include the scalloped, or wavy, edge and the serrated edge, composed of many small sharp points or teeth. Both work more or less like a saw and are particularly good for slicing soft foods such as bread and tomatoes, or liverwurst.
Sharpening Knives:
Knives do not stay sharp forever. Even the best the best knife will eventually loose some of its "bite" to the cutting edge wearing off with use. In general, you should sharpen knives using the knife steel. It is recommended to use the knife steel that is the same brand as your knife.
If you do not have the proper knife steel, a whetstone would be sufficient. Taking knives to a professional knife store for service is also recommended but can cost between $10.00 and $20.00 per knife.
Extended Learning Credit:
If you would like to earn extended learning points:
1. Click on handouts and worksheet.
2. Print the handout and worksheets.
3. Read the handouts and complete the worksheets.
4. Turn into Mrs. Hamilton for credit.
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