Basic Cutting Methods

Cutting Methods
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Cutting Methods
Knife
Tip
Cutting Edge
Spine
Heel
Bolster
Rivets
Handle
Knife Care & Maintenance
▪ The key to the proper and efficient use of any knife is

making sure that it is sharp. A knife with a sharp blade
always works better and more safely because it cuts easily.
▪ Select the right knife for the intended job.
▪ Always use a cutting board or proper cutting surface when
chopping, slicing, or mincing. Never cut on metal, glass, or
porcelain.
10 rules for etiquette and safety
1. Always hold knife by its handle
2. Never attempt and catch falling knife
3. Use your own knife, do not borrow
4. Pass knife handle first or lay it down
5. Do not allow the edge to hang over the cutting board
6. Do not use a knife as an opener or for anything other them
its intended purpose
7. Do not leave knife in loose area or they are hidden (pot
sink)
8. Cary the knife point down, edge out and away from you
9. Never store or use above waist level
10.Always cut away from your body
Whetstone
How to sharpen your knife with whetstone ?
1. Place the whetstone in water deep enough to cover soak 10-20 minutes
until no bubbles emerge from the stones.
2. With tip pointing away from you, a right-handed person should start to
sharpen on the right side of blade. A left handed person should start to
sharpen on the left side of the blade.
3. Hold the knife tightly. Draw the edge backward and forward at an angle
of 10-20 degrees.
4. Repeat the same process for the other side of the blade. This side needs
less work and when the burrs are gone, you are finished. The powder that
forms on the stone is essential to the sharpening process and should not
be rinsed away.
5. After sharpening, the knives should be finished on a steel and then

washed in water and dried completely with a soft towel.
NOTE: Opinion is split about whether a knife blade should be run over a stone from
heel to tip or tip to heel. Most chefs do agree that consistency in the direction and
angle of the stroke is important
A steel should be used both immediately after sharpening the
blade with a stone and also between sharpening to keep the
edges in alignment.
Sharpening Steel
How to sharpen knife with sharpening steel
▪ The tip of the blade should point upward.
▪ Hold the sharpening steel vertically firmly in your hand. Hold
the knife firmly by the handle.
▪ Move the blade from the back wide part of knife) to the
point.
▪ Hold the knife between an angle of 10 and 20 degrees with a
slight pressure over the steel.
NOTE: The key is to Move the arm but not the wrist.
Cleaning, Sanitizing and Storing Knifes
▪ Never leave your knife on or in the pot sink
▪ Do not clean in dishwasher
▪ Clean knives in hot soapy water, rinse, dry then sanitize
▪ To store, use clean sleeves, knife case, an in- wall or table –
mounted rack
Cutting Surfaces
▪ Never cut on steel, ceramic or hard stone surfaces, such as granite
or marble
▪ Always use chopping board , such as composite or wooden boards
▪ Boards must be cleaned and sanitized much the same way as knife
▪ Boards mush be air-dried and stored separately with air
circulation between them
▪ Remove all trim as it accumulates
▪ Keep board free waste
▪ Never place anything on the boards but the food you are cutting
▪ Wash and sanitize between jobs to prevent cross-contamination
How to hold knife Video
Chef’s Knife
Chef’s Knife or French Knife or Vegetable Knife
▪ This all-purpose knife is the most often used item in any knife
kit.
▪ It is designed and manufactured for wide-ranging general use in
the kitchen
▪ The blade is shaped and worked so that it can peel and trim,
slice, chop, mince, fillet fish, and fabricate meats and poultry.
▪ The blade typically ranges from 8-12” in length and about 1 ½ -
2” wide at the heel or bolster.
▪ A good-quality chef’s knife should be well-balanced, with the
weight of the blade equaled by the weight of the handle.
Knife skill video
Types of Vegetable Cutting
Fine Julienne
The Thinness julienne
JULLIENNE
1mm X 1mm X 5mm
1/8 inch x 1/8 inch x 2 inches
Matchstick/ Allumette
1/8 in X 1/8 in X 2 Inches
Batonette
1/4 X 1/4 X 2 Inches
JARDINIERRE
1cm X 1cm X 5cm
Stick
BRUNOISE/smallest dice
1mm X 1mm X 1mm
Fine dice
1/16 in X 1/16 in X 1/16 in
Small dice
1/8 X 1/8 X 1/8 Inches
Dice
¼ X ¼ X ¼ Inches
Medium dice
½ X ½ X ½ Inches
MACEDOINE,
1cm X 1cm X 1cm
Large dice
¾ X ¾ X ¾ Inches
SLICED
PAYSANNE,
1cm X 1cm X 1mm
CHIFFONADE
Thin sliced of herbs
SHREDDED
Sliced of leave vegetables
FRENCH CUT,
LOSANGE or DIAMOND SHAPE
CHOPPED and MINCED
MATIGNON/ ROUGH Chop /ROUGHLY Cut
SECTION/ WEDGES
TURNING/ TURNED/ TOURNÉE
FLUTING
PARISIENNE
GOUFRETTE
Vegetable cutting video
Types of Beef Cutting
30%
6%
4%
10%
6%4%
17%
23%
Cutting beef video
ESCALOPE
EMINCE
Small Cube/ slice
thin
GROUND/ MINCED
CUBE,
FLANK
STRIPS
Size 2 – 3 cm
CHOP RIB EYE
Portion of Rib Rib without
bones
RIB
SHORT PLATE
SHORT RIBS
SPARE RIBS
STRIP LOIN
SIRLOIN STEAK
Portion of Strip Loin
ENGLISH CUT,
2x Sirloin Cut
200gr to 400gr
NEW YORK CUT
3x Sirloin Cut
200gr to 600gr
T BONE STEAK
Cut of tenderloin and

striploin
PORTER HOUSE
2x T BONE STEAK
200gr to 400gr
TERNDERLOIN
MEDDALION FILLET MIGNON BUTTERFLY
Cut from tail of tenderloin Cut from Middle of Tenderloin Cut tenderloin like butterfly
7. TENDERLOIN CUTTING,
MADALLION, TOURNADOS, CHATEUBRIAN, FILLET MIGNON
Cutting tenderloin video
MEAT OFFAL (Jeroan)
Cutting Lamb video
Types of Fish Cutting
How to fillet salmon video
DARNE
Cut from Round Fish
TRONCON
This is a steak-cut (bone-
in) from a flatfish such as
flounder
FILLET
Cut from fish without
bone
PAUPIETTE
Wrapped, Stuffed or Rolled
fish
DELICE
Delice is a fillet that is
neatly stuffed and folded.
SUPREME
Is a thick, cross-section cut
from a round fish,
Butterfly Fillets - Used with small fish like trout, sardines, mackerel
or herring (with or without head)
Goujons - Strips 5 cm x 1 cm from the fillets of
small fish such as sole or plaice.
Australian Fish Cut
A. Paupiette - B. Troncon - C. Goujonettes - D. Pave - E. Fillet - F. Darne or cutle
A.En-Lorgette - B. En-tresse- C. Colère - D. Colbert - E. Delice- F. Cravatte
Chicken Cutting Methods
CHICKEN CUTTING METHODS
GIBLETS
Chicken cutting video

Basic Cutting Methods

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Basic Cutting Methods

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Cutting Methods

▪ The key to the proper and efficient use of any knife is

5. After sharpening, the knives should be finished on a steel and then

▪ Never leave your knife on or in the pot sink

▪ Do not clean in dishwasher

▪ Clean knives in hot soapy water, rinse, dry then sanitize

▪ To store, use clean sleeves, knife case, an in- wall or table –

LOSANGE or DIAMOND SHAPE

MATIGNON/ ROUGH Chop /ROUGHLY Cut

Cut of tenderloin and

A. Paupiette - B. Troncon - C. Goujonettes - D. Pave - E. Fillet - F. Darne or cutle

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