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A knife is an extension of the hand, but a little mistake could lead to fatal injuries in the kitchen. Hassan M Kamal spoke to chef Rakhee Vaswani, who will conduct a special masterclass on knife skills later this week. Here's your guide to handy tips on different knife types, its usage and care. Sit back, and get a slice of this special masterclass
Utility knife
Used for slicing, trimming and small chopping jobs, it may well be the most versatile knife in the kitchen. It is usually larger than a paring knife and is smaller than a slicer. Also known as a ‘sandwich’ knife.
How to use it: It is held with all four fingers and the thumb wrapped around the handle.
Paring knife
This small knife is used for peeling, trimming and garnishing. u00a0
How to use it: It is held with the fingers curled around the handle and the handle is held against the palm. The thumb and tip of the forefinger are often used to guide the food to the blade. The paring knife should have a good-sized bolster.
Also have:
>Carver knife
Designed for cutting slices of meat, poultry and fish steaks, it’s identified by the long curved blade rigid enough to slice straight but with flexibility to carve.
On March 8, 12.30 pm to
2 pm
At Palate Culinary Studio, Survodaya,
Santacruz (W).
Fee Rs 2,000
Call 9821087261
Tips on knives
> Always store knives, carefully preferably in a wood block or wood drawer.
> Always sharpen your knives with a honing steel, which should be 2 inches longer than your knife.u00a0
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