Handling of Knifes

1. Select the correct knife for the right job.

It's important when cutting food we use the correct knife for example: 

-Paring knives are ideal for peeling fruits and vegetables.

-Cook/chef knives are larger than a paring knife and are used for cutting large things.

-Bread knives are used for cutting bread cause of its unique blade that can cut bread easier than a chef knife.

2. Area is prepared for use. 

In this the picture you can see that we use the cloth to wipe the spray off the table to clean it. we also put a wet cloth under the cutting board so that when we use the cutting board the board doesn't slip.

 

when we walk around the workspace we always carry the knife like in the picture below as its the safest way to carry the knife.

3. To maintain a knife.

we sharp it like that from heel to toe at a 45 degree angle three to four times then do the other side three to four times too.

4. Storage.

Knives need to be stored correctly to avoid them being Damaged or Broken. in class we store them in the cabinet that's at the back connected to the wall.