Mid-day, Mumbai, Modified: March 07, 2013 17:17 IST
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.
Used for chopping food on a cutting board, this knife is designed so the blade can be rocked from tip to heel for the most efficient, least-tiring cutting motion.
How to use it: Most chefs hold the knife with the thumb and forefinger gripping the top of the blade just in front of the bolster and the last three fingers curled around the handle. (Picture above)
A boning knife is used to remove skin and cut meat from bones and into portions for storing or cooking. It is designed to be rigid enough to cut precisely but flexible enough to bend slightly when it hits bone. The grip should be slip-resistant and the bolster should be good-sized to prevent the fingers to slip onto the blade edge during use.
How to use it: It is held with all four fingers curled around the handle. The thumb and forefinger may be held against the bolster to guide the cutting action.
Note: If you never bone your meat, select a utility knife instead.