Video: How to use a knife

18/5/2015 – Ray McVinnie From mincing garlic to cutting a pumpkin open, the best way to chop things up in the kitchen is using a cook’s knife. In this video, Ray McVinnie shares useful knife skills, including how to hold the knife and the motion needed for effective and efficient cutting.

Masaharu Morimoto

Iron Chef Masaharu Morimoto, a superstar on “Iron Chef America,” once said: “Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in a dishwasher!”

Choosing a knife

It so depends on your hands and your technique. Contrary to what the weirdos on Telly tell you, there’s not one “correct” technique even though they’re all derived from the same four or five handling instructions. That said, here’s some contemplations as to the right knife for you… If you are familiar and comfortable with a whetstone …

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Are ceramic knives any good?

No. Definitely. In my experience, they’re not quite as sharp as a well-maintained steel knife, they’re absolutely inflexible (good for some kinds of knife but not so great in an astonishing number of types of knife), they’re much more prone to breaking than steel knives (specifically: they’ll usually shatter where a steel knife would only …

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Mistakes – Knives

Using blunt knives. This is something a lot of home cooks do, and it’s not good. Blunt knives can be more dangerous than sharp ones because they can slip. Besides, they are very frustrating to use. A sharp knife will also make you a better cook and possibly reduce the need to have other gadgets …

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Herb chopping

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.Joanne Chang – Flour Bakery & Cafe, Boston

Knife safety

For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.Giuseppe Tentori – Boka Restaurant & Bar, Chicago