Proper Knifing Skills

Liaison College Kitchener is the premier culinary school in the Kitchener area. The school offers a concentrated education based on learning by doing, where practical hands-on application is a key component to all programs. That doesn’t just go for cooking – it also means practical hands on experience in other important culinary skills, such as learning what knives to use and, more importantly, learning proper knifing skills.

A well-equipped kitchen should have a variety of knives, including chef’s knife, slicers, a utility knife, paring knife and boning knives. Each one has a distinct shape and purpose. A chef’s knife, for example, has a blade 20 to 25 centimetres long and can cut through almost anything that needs cutting in a commercial kitchen. This is a chef’s primary cutting tool, and should fit well in the hand. A paring knife has a blade approximately six to 10 centimetres long, and is primarily used for peeling, coring, slicing and cutting small objects. A boning knife comes with a flexible blade designed to make cutting around bone and meat much easier. Specialty knives, like those used to cut bread or pastries, often come with a serrated cutting edge designed for specific cuts.

Ultimately, a good quality knife is one made of strong heavy metal than can be honed or sharpened to give it a true edge. A sharp knife makes the cleanest cut, and a dull knife can be a danger in the kitchen.

Learning how to properly hold your kitchen knives is just as important as how to use them. A knife should be held on the heel and not the handle; the heel of the knife is the backbone and allows its user to work with a larger product. Using a rocking motion when cutting is also very important, as this allows for a more precise cut. Even top quality knives require the occasional sharpening, so knowing how to properly handle a “steal” to sharpen knives is critical. Proper knife sanitation is important to avoid any cross-contamination on your cutting utensils: knives should be washed in a mild detergent, sanitized and then wrapped in a protective covering.

Students at Liaison College’s Kitchener campus will be led by director, Chef Elaina Ravo. Chef Ravo has earned Canada’s highest and most prestigious culinary designation, Certified Chef De Cuisine (CCC), from the Canadian Culinary Federation. With Chef Ravo’s skill set, amongst the other highly qualified instructors at Liaison College, students will learn proper knife and other culinary techniques that will lead to their future success.

Learning proper knifing skills is just one of the many things you’ll learn when you enrol in a culinary arts program at Liaison College Kitchener.

Categories: Articles
Canadian Restaurant and Foodservices Association Taste Canada Canadian Chef Education Association WFIM
©2018 All Rights Reserved.