|a good cook knows how important sharp knives are in the kitchen|
|Chef Brando after demonstrating how to cut a whole chicken|
|to test a knife's sharpness, it should be able to easily slice a piece of bond paper|
- Use a bench scraper to remove sliced food off the cutting board. Don't use your knife because it will dull the blade.
- Cut onions properly so you don't lose a lot of water. Knowing the proper knife cuts is very important to maximize colors and shapes of vegetables.
- When cutting small veggies, use a small knife or the tip of a big knife.
- A sharp knife won't put too much pressure on your wrist.
- On slicing food, even with this menial task, do it with precision.
- When cutting hard veggies (e.g. carrots and potatoes), square off one side so the flat part goes on the board and the vegetable will not roll off.
- Step back and never catch a falling knife. (Apparently, many do not do this!)
|a set of Wüsthof Classic knives in a very nice organizer|
|Alex and Chef Brando|
|precisely cut garlic and onions|
(no wonder chefs study culinary ARTS!)
|poster for 2017 Knife Skills Class|