Knife Skills and Cuts Flashcards
7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Knife Skills and Cuts flashcards as text
What is the main difference between honing and sharpening a knife?
Answer: Honing realigns the edge while sharpening removes metal to create a new edge
A honing steel straightens a rolled edge, while sharpening on a stone grinds away metal to form a fresh edge.
At approximately what angle should you hold a Western-style chef's knife against a sharpening stone?
Answer: 15-20 degrees
Western chef's knives are typically sharpened at about 15-20 degrees per side.
Why is a dull knife considered more dangerous than a sharp one?
Answer: It requires more force and is more likely to slip off food
A dull blade needs extra pressure and can skid off the food's surface toward your hand.
Which knife is the best choice for slicing bread or ripe tomatoes without crushing them?
Answer: Serrated knife
A serrated knife's toothed edge saws through crusty or delicate-skinned foods without squashing them.
What is the safest way to hand a knife to another person in the kitchen?
Answer: Set it down on the counter and let them pick it up, or offer it handle-first
Placing the knife down or presenting the handle keeps the blade away from both people's hands.
Which cutting board material is generally gentlest on knife edges?
Answer: Wood or soft plastic
Wood and soft plastic boards yield slightly under the blade, while glass, stone, and metal rapidly dull the edge.
How should quality kitchen knives be washed to protect the blade and handle?
Answer: Washed by hand and dried immediately
Hand washing and immediate drying prevent edge damage, handle degradation, and corrosion caused by dishwashers or soaking.