Learning Toolkit


In this first module, you will learn a good part of the hard skills you need to improve and transform your culinary skills. This section is more related to kitchen utensils, how to maintain them in the right way. In addition, this module contains a dossier of study sheets in which you will learn about a fundamental part of kitchen utensils, namely the 10 most used knives. 

In addition, you will be able to watch explanatory videos about the various knives. The film will in a practical way show you how to use the different knives and which precaution you should think about. This module also includes a vocabulary sheet that will be very useful in the future.

Finally, there is a test that you will have to take to find out if you have learnt this lesson well or if, on the contrary, you need to revise it a little more. 

Have fun with this module and enjoy the process!

Module 1

Basic kitchen tools

A good knife is an essential utensil in a kitchen.  From cutting to chopping, a sharp and reliable kitchen knife is essential for efficient cooking. As a professional chef, one must be able to master using different knives. This is to be able to mock different cutting methods, preserve the quality of the raw materials and achieve a good quality of the finished product to be offered to the guest/customer. In addition, it is important to avoid injuries when using the knife.

Use and maintenance

You will learn about what is important to have a good quality of knives and how you should wash your knives to preserve their lifespan and for hygienic reasons. Furthermore, you will get an insight into what is important to consider when grinding the quins with an abrasive steel and how to keep them sharp.  In the next part of the module, you will learn about what the different ones are used for, and what raw materials they are suitable for.

Study Sheets


General information about knives:

The quality of the steel is important for the knife to be good. Stainless steel usually has an alloy designated 18–8 grade. The steel grade is crucial for the knife to stay sharp for a long time, and steel is easy to keep clean. Knives should be washed by hand to avoid them becoming dull. Detergents can make knives dull, and the heat and water can warp/damage the wooden handles.

Knives used to slice up meat or fish can have plastic handles so that they can be machine washed for hygienic reasons. The chef's knife should be sharpened with a knife steel periodically when using it.

To keep the knives sharp, we must periodically sharpen the blades with a honing steel. These are found in both metal and ceramics. Hold the honing steel in your left hand or set it down on the counter. You hold the knife in your right hand. Hold it at an angle of about 15-20 degrees to the honing steel. Then pull the knife with the edge from you to the side, making sure that the steel encounters the entire knife edge. Use smooth movements and repeat 5–6 times.

You can also use a whetstone to sharpen the knife. Then you either hold it in your hand or leave it flat on the bench while standing in the same way as with the honing steel.

How often the knife should be sharpened depends on how much you use it. A good rule is to do it every time the knife has been used, so it is always good and sharp for next time.

The root/vegetable knife is the best knife we can use to peel vegetables and fruit. The knife can also be used to cut florets of vegetables, such as broccoli and cauliflower. In addition, it can be used to split fruits and berries, such as strawberries. 

The knife is small and easy to use, and it has a blade length of about 10 cm.

A tomato knife has some small grooves on the blade. This is to make it easier to cut into tomatoes. It’s not always easy to cut through the tomato skin and get nice slices if you don’t have a good knife. The tomato knife is small and easy to use, and it has a blade length of about 11 cm.

A small knife that is well suited for peeling and shaping vegetables, such as potatoes. The knife-edge is curved and about 6-10 cm.

The deboning knife can have a blade length of approximately 15–18 cm. We use this type of knife for the parting and deboning of meat. This knife is somewhat braced to get better control of it when cutting along the bones of a piece of meat, such as the thigh or shoulder.

This has a curved knife that is well suited for splitting larger pieces of meat in the slaughtering process. The blade is about 15 to 25 cm. This knife is often used in conjunction with the deboning knife when parting the animal. It is important that the handle is slip-proof, so that you don’t injure itself when cutting meat.

The filleting knife has a blade length of approximately 15–25 cm. This knife type has a soft and thin blade. It is particularly suitable for filleting fish, as for cutting smoked salmon, for example.

As a rule, a chef’s knife is from 16 to 30 cm and is almost completely braced. To make a good circular motion when cutting, the knife should have a naturally curved edge. Then you don’t risk the knife stopping when you move it. The chef’s knife is used to cut, or divide produce into slices, strips, or cubes. It can also be used for cutting meat and fish. The knife should be sharpened with a knife steel periodically when using it.

The blade is soft and about 25–30 cm. Such a knife is suitable for cutting thin slices of salmon or meat, such as smoked salmon, cured meat or hams. The knife may have slightly coarse rifles that allow the slices to release the blade more easily.

This knife has a blade of 25–35 cm. It has rough grooves that allow it to pass through most outer surfaces. It is a versatile knife that can be used to cut up fish slices, divide cake bases, cut bread and the like. It’s also great to slice large vegetables like watermelon and turnips.

The blade length is about 10–15 cm. The cheese knife is suitable for cutting up cheese pieces. The holes in the blade prevent the pieces from sticking to the knife.

Vocabulary Sheet


In this part, you will find 10 multiple choice questions to serve as a review to see if you have learned enough during the module. Several answers can be correct.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.Project Number – 2022-1-NO01-KA220-ADU-000089795