Culinary Arts and Management Workbook

Fruit and Salad Utility Knife

Principle Uses

• Paring and sectioning larger fruits and vegetables
• Slicing small diameter meats and cheese
• Cutting sandwiches

Special Characteristics

• 5 1\2 - 6 inch blade
• Thin, flexible blade

Operating Hints

• A sharp knife is safer
• Use a cutting board
• Carry point downward
• Use for correct job
• Use only for food
• Avoid heating blade

Cleaning

• Wash by hand
• Wipe from spine (back) of blade
• Store in racks