Knife Skills
Knife Skills tests your ability to select, hold, sharpen and use knives safely and consistently. The exam links knife geometry to cut quality and speed, and expects exact cut dimensions.
Anatomy and grip
A knife has a blade, spine, edge, heel, tip, bolster and handle. Use a pinch grip on the bolster for control, with the thumb and forefinger gripping the blade just ahead of the handle. The guiding hand uses a claw: fingertips curled under, knuckles forward, so the blade rests against knuckles rather than fingertips.
Sharpening and honing
Honing realigns an edge; sharpening removes metal. Western knives are commonly sharpened at about 20°, Japanese knives often at 15°. A dull knife requires pressure, slips more easily and bruises food.
Standard cuts
- Batonnet: 6 × 6 × 50 mm.
- Julienne: 3 × 3 × 50 mm.
- Brunoise: 3 × 3 × 3 mm.
- Small dice: 6 mm; medium dice: 12 mm; large dice: 20 mm.
- Chiffonade: fine ribbons of leafy herbs or greens.
- Paysanne: thin slices cut into geometric shapes.
Worked example
To produce julienne from a carrot, square the sides to make a rectangular block, cut 50 mm lengths, slice into 3 mm planks, stack the planks, cut into 3 mm sticks, then cut the sticks to 50 mm. Each stage must be square; if the planks are 4 mm, the finished julienne is wrong.
Traps that cost marks
Cutting toward the body; using a dull knife; cutting on glass or stone; leaving the knife in a sink; and producing uneven dice that cook at different rates.
Key points
- Pinch grip for control; claw for protection.
- Honing realigns; sharpening removes metal.
- Julienne is 3 × 3 × 50 mm; brunoise is 3 mm cubes.
- Square the product before cutting sticks or dice.
- Never leave knives in a sink or cut toward yourself.