Kitchen Knives 101 - Lecture by Frank Proto

Introduction

• Frank Proto, professional chef and culinary instructor, discusses essential kitchen knives.
• Overview of tools: paring knife, chef's knife, serrated knife, boning knife, peeler, and honing steel.

Paring Knife

• Characteristics:
  • Typically 4 inches long with a non-serrated edge.
  • Slightly sloped, ideal for tasks done by hand.
  • Not meant for chopping on a cutting board.
• Uses:
  • Peeling, shaping, and deveining.
  • Example: Peeling an apple by holding the knife steady and turning the apple.
  • Can be used to remove apple cores.
• Benefits:
  • Affordable (~$8), stays sharp, feels comfortable in hand.

Chef's Knife

• Characteristics:
  • Usually 8-10 inches long, blade curving upwards to a narrow point.
  • Traditional vs. Santoku (Japanese) style.
• Uses:
  • Versatile for chopping, butchering, and slicing.
  • Example: Slicing tomatoes with minimal pressure using a sharp blade.

Serrated Knife

• Characteristics:
  • Mini saw-like due to teeth on the blade.
• Uses:
  • Cutting items with a hard exterior and soft interior (e.g., baguettes).
  • Example: Easy sawing motion for perfect bread slices without squishing.

Boning Knife

• Characteristics:
  • Thin blade, sharp point.
• Uses:
  • Separating meat from bones with minimal waste.
  • Example: Boning a chicken thigh by following the bone and using the knife to scrape and remove meat.

Peeler

• Characteristics:
  • Not technically a knife but has blades.
• Uses:
  • Removing skin from fruits and vegetables efficiently.
  • Example: Peeling potatoes quickly, using a hook to remove eyes.
• Caution: Cut towards self carefully; requires attention.

Honing Steel

• Purpose:
  • Not for sharpening but realigning the blade's micro serrations.
• Use:
  • Maintains sharpness by bringing serrations back to form.
  • Demonstration: Use with a 20-degree angle, various techniques (towards, away, or on table).
• Importance:
  • Essential for maintaining knife efficiency.

Conclusion

• These tools are fundamental in kitchen efficiency and effectiveness.
• Regular use and proper maintenance can improve cooking skills and outcomes.