Handle knifes

     1. Selecting correct knife for the right job

Its important when cutting food we use correct knife. For example

 Paring knife: for peeling fruits and vegetables, and other small or intricate work such as deveining a shrimp, removing the seeds from a skinning or cutting small garnish

 Cook chef knife: is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

 Bread knife: For cutting bread 

        2. Preparing area for user

Preparing knife 

In this picture, you can see that we are cleaning the table with cleaning detergent and cloth.

Cleaning the table with the wet cloth

And the cutting board has a wet cloth underneath so that it won't be move around.

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So you can see the equipment for use is clean and sharp

       3. To maintain knife 

This is how to main knife 45 degree an angle 

In this picture  it can be seen that we are maintaining the sharpness of the knifes. You can use a long stone for sharping knifes bur for this one we are using steel.

One should hold the steel at the  45 degree angle and sharpen the knifes from the heel to the tip of the blade from the top going down the steel. the same should go for the other side of the blade of the knifes.

    

       4.  Storage 

 Knife need to be stored correctly to avoid them being damaged of blunt

This is a storage knifes

In this class we store them in a cupboard.