Tips and Tricks from the Professionals
Knives
The kitchen knife has come a long way from its ancient origins with our hominid predecessors. THE FIRST CUT IS THE OLDEST: “Oldowan knives” are the oldest-known primitive stone tools, having first appeared in the Gona and Omo Basins in what is now Ethiopia about 2.5 million years ago. They were usually made by cracking stones …
A firm favourite because of their lighter weight and superior cutting edge. Known as the sharpest knives, they are, however, brittle and prone to edge damage if mistreated. They are a particularly good choice for women due to the lighter weight. Celebrity chef, traveller and author Anthony Bourdain knows knives. For Bourdain, equipping a …
Japanese chef’s knives for kitchen novices and expertsRead More »
Left: CNN; Right: Amazon Chef, author, and television personality Anthony Bourdain doesn’t praise things lightly, so when he recommends a specific kitchen tool, like a knife, it’s worth paying attention. Readers learned in his memoir Kitchen Confidential that he hates knife sets, and that home cooks who wish to become knife pros should use one …
Oh man. Get visions of damascus steel exotics out of your head. Most cooks use cheap $30 knives from companies like Winco, Dexter, and Mercer. They do the job, you can bang em around and they’re still happy. But, that isn’t what you’ve come here to hear, is it? So, let’s start with what my …
What brand of knives do professional chefs prefer, and why?Read More »
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.
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!”
Los Angeles Times Test Kitchen Director Noelle Carter shows how to hold a chef’s knife. One of the first things culinary students learn when they enter the kitchen is how to properly hold a knife. Where and how you hold your blade determines your level of control. To maximize control, “choke up” on the 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 …
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 …
Using the same knife for meat as you do for everything else. Frances Miller
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 …
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
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
