Don’t Let Your Knife Dull! – Intake 43

A knife is the soul and hearth of every chef in the world. All the main action in the kitchen start with a single slice of a knife. Our student learns the importance of this skill and how to hone it properly.

In this session, the students are introduced with different kinds of knives such as the chef’s knife, paring knife, utility knife, cleaver knife, and many more.

There are some things that we need to know when we would like to use a knife. First, we have to make sure that we use a sharp knife because that will make your slice is good. Second, always clean your knife after using it to protect your knife from rusting. The other important thing is you have to know how to hone a knife properly to keep it sharp and keep the quality of your slice.

This class provides important learning for the students, especially for those who wish to focus their career in Food & Beverage Production.