Guide to kitchen knives: Canadian Living Test Kitchen Pt.2
Table of contents for Guide to kitchen knives: Canadian Living Test Kitchen
- Guide to kitchen knives: Canadian Living Test Kitchen
- Guide to kitchen knives: Canadian Living Test Kitchen Pt.2
- Guide to kitchen knives: Canadian Living Test Kitchen Pt.3
Hi i am Nicole and welcome to Canadian Living test kitchen. Today, we are gonna be talking about knife skills.
I want to show you some basic knives this is a craving knife, the boning knife, pairing knife, a stake knife, a cake knife, serrated knife and a standard chef’s knife. And I want to explain what basic properties of each knife are. This craving knife has some small davits and you know that and this helps when you’re carving meat to pull the slices of meat away from meat that actually makes it easier for cutting. This boning knife has a nice pointed edge and a very thin shape and its great for puling the meat away from the bone. And then we have our pairing knife, a pairing knife is used for vegetables anything smaller that your working with that needs fine detail.
A stake knife, which is obviously used for stake. A cake knife, which is slightly serrated. it gives you a nice clean edge and also allows you to use sawing motion. so that it doesn’t crush the cake when your using it. A serrated knife works much the same way the davits in it are bit larger so that when you use the saw in motion you know crush the bread.
In case you didn’t see the video in part 1 of this series… here it is again
This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: japanese cooking, cooking shows, cooking schools
Tags
