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Culinary Arts Joaquin R. Sorreta 06-18-2012 III-A Sir Nicdao Knives I. History and Materials A.

The history of knives is a long one, dating back to the Stone Age. Knives are, in fact, among the oldest of tools utilized by early man. Its been speculated that the use of knives even predates the use of fire. Sharp bones and stones are usual materials indigenous men used to cut and carve things. But even though they worked, they didn't work effectively/efficiently. Bones, after all, break and are perishable. B. The Bronze and Iron ages led to advancements in tool making. The melting and formation of metals brought about new and innovative ways of knife-making. Knives that were made from stone and bones were now made from iron, steel, and sometimes ivory. Ivory blades were preferred for cutting fruit since they didn't transfer a metallic taste to the food. C. It is in only fairly recent times that knives were adopted for table use. And because hosts never really provided cutlery for their guests in the Middle Ages in Europe, most people carried their own knives in sheathes attached to their belts. Table knives back then had narrow and pointed tips, so the purpose of the knife were not only to cut food, but also to raise it to one's mouth like a fork (since forks weren't invented at that time yet). D.Pocket knives were invented around the 1400's, in which multiple-blade knives became popular too. Various types of knives such as the switchblade and the sliding knife were invented at that time as well. The invention of guns and firearms supplanted the knife as a primary field weapon, but are still the primary tool of hunters, fishermen and the like. Knives are now a staple at the kitchen table too. E. Todays knives are made out of surgical steel, stainless steel, or carbon steel. They are also much sharper now than they were centuries ago. Knives have progressed over the years and have assumed many different uses, but what hasnt changed is their focus on cutting things with as sharp an edge as possible.

II. Parts


Common Knives A. Boning Knife Flexible blade suitable for separating meat from bone B. Bread Knife Long, harp, scalloped blade used for cutting bread smoothly without squashing it C. Butter Knife Small with blunt edge Used for applying spreads such as butter, cream cheese, etc. on bread or dinner rolls D.Chef's Knife Versatile and comes in various lengths for various purposes (usually for chopping and dicing) Blade length is supposedly as per your comfort E. Filleting Knife Medium length, narrow and flexible Can bend while running along the structure of (particularly flat) fish F. Ceramic Knife Blade made of zirconium oxide, slightly softer than the hardness of diamonds Excellent for slicing through a variety of foods, making thin slices G.Paring Knife Most commonly used knife in the kitchen Preferred for hand-held tasks such as peeling, providing utmost control H. Palette Knife Blunt but flexible, used mostly for spreading butter to bread, cream to cake, etc. I. Cleaver

Used for chopping through bones and joints Flat side used for crushing spices such as peppercorns J. Slicer/Carver Used for carving paper thin slices of meats, fruits, and vegetables Can be used for cutting around bones or pieces of melon K. Utility Knife Cross between Chef's and Paring knife All-purpose knife, capable of performing a variety of everyday tasks


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