Handling a Chef's Knife

1. When using the pivot technique, your guide hand is used to:

• a)  hold the food in place.
• b)  keep the blade steady.
• c)  rotate the blade as you cut.
• d)  none of the above.

2. Select the appropriate angle for honing.

• a) 
  
• b) 
  

3. How often should the home cook hone their knife?

• a)  Once a day before use.
• b)  Once a week.
• c)  Once a month.
• d)  Once every six months.

4. A very dull knife cannot be sharpened by honing it with a metal steel.

• a)  True
• b)  False

5. The up and down technique is more appropriate than the rolling technique for foods that are:

• a)  long.
• b)  hard.
• c)  large.

6. You can use your knife immediately after honing.

• a)  True
• b)  After honing, little bits of metal will be left on your blade that will need to be carefully wiped away before using.

7. When cutting, this is the correct way to hold the food.

• a)  True
• b)  False

8. Teaching yourself how to properly use a knife is important because:

• a)  it makes cooking more enjoyable.
• b)  almost all cooking starts with the knife.
• c)  you’ll know how to use it safely.
• d)  all of the above.

9. The tip of the chef’s knife should never be used to cut any food.

• a)  True
• b)  False

10. Of the 3 knife grips, which one should be avoided?

• a) 
  
• b) 
  
• c) 
  

11. The most important safety consideration when using the rolling technique is that:

• a)  your knife and guide knuckle almost always remain in contact with each other.
• b)  the knife motion is not an up-and- down motion, but rather a backwards rolling motion.
• c)  your fingertips of your guide hand always remain tucked underneath.
• d)  your guide hand performs two functions (guide and anchor).

12. It takes hours and hours of practicing proper cutting techniques to improve your knife skills.

• a)  True
• b)  False

13. Which one of these cutting motions is the rolling technique?

• a) 
  
• b) 
  
• c) 
  

14. Which image depicts the 'sweet spot' of the blade?

• a) 
  
• b) 
  
• c) 
  

15. When making very fine cuts, the blade of the knife should not come in contact with your guide knuckle because:

• a)  it blocks your visual line.
• b)  it prevents you from feeding the food into the knife properly.
• c)  it should, in fact, come in contact for making very fine cuts.

16. The main function of a steel is to:

• a)  sharpen a dull knife.
• b)  maintain the sharp edge of your knife.
• c)  either sharpen a dull knife or maintain a sharp edge.

17. When cutting, your eyes should focus on:

• a)  the cut food.
• b)  the knife.
• c)  the point between the knife and the middle knuckle of the hand holding the food.

18. The most common and efficient technique for most knife cuts is referred to as the:

• a)  rolling technique.
• b)  up and down chop.
• c)  pivot technique.
• d)  the backward drag.

19. When learning how to do the rolling technique, it’s all about:

• a)  how fast you can chop.
• b)  consistency and safety.
• c)  focusing on the result of the cut, not between the blade of the knife and your guide hand.

20. Which statement(s) about the rolling technique is/are true?

• a)  The forward motion of the blade cuts the food.
• b)  The backward motion of the blade cuts the food.
• c)  The blade moves in a circular motion.
• d)  Both a) and b) are true.
• e)  Both a) and c) are true.

21. With the rolling technique, at no point does the blade of the knife ever leave the cutting board.

• a)  True
• b)  False