Knife skills are one of the (if not, the most) important skills required in the kitchen. In saying that, I really don’t have a good knife skill. I know how to slice & dice stuff – sure, but I don’t think I am doing it correctly. When I was little I had the worst experience with knives – yeap, you guess it right – I cut my finger, badly. That’s probably why a small part of me still find using knives daunting but I always envy people who can use knives so freely, chopping as if the knife is part of their hands, without even looking!
This week, I am planning to conquer the basic knife skill. (Not the fancy stuff like carving a rose out of radish, filleting a fish or boning a chicken – no, no, not to that level yet!) We’ll start from chopping – broken into different type of cuts, and peeling. As simple as that. I will include few tips that I got from my knife skill class (yes, I attended a class for this and yet still struggling) and some more compiled from the web.
These are the tools that I will be using:
- Kasumi Chef knife
- Ikea peeler
- Baccarat Cuisinepro Utility knife
- Chopping boards (wooden one is not in the picture)
- Swimming goggles (to chop onions)
And these are some great references to read more about knife skills :
- Fine Cooking’s knife guide to techniques for safely chop, dice, slice, carve & trim with your knives (loving the specific examples + video)
- Martha Stewart’s how to’s (more video!! yay!! Martha knows best)
- Gizmodo – how to properly buy, maintain and use a knife
- Chasing Delicious’ Kitchen 101 : Knives types & basic cuts (the images are great & very clear – especially the explanation on type of knives)
- She knows’ In a Pickle : What to do if you cut yourself in the kitchen (safety first! and while we’re at it, read also the tips for safe knife skills in the kitchen)
As for the cooking, to suits the challenge, I will prep for recipes that will require a lot of chopping, slicing, dicing and peeling. *Also definitely keep my blue/waterproof band aid ready.