Technique

Kitchen Knife Skills: You Got ‘Em? I Don’t.

Image: Chris Dumm for TTAK

I’ve been (mostly) out of town since my big block of (partly) Japanese kitchen knives showed up, and my recent cooking experience is limited to a few cups of coffee. Even those come from a Keurig.

I know I’m pretty lame here, but at least I recognize that my kitchen knife skills need some serious improvement.

So I’m watching a lot of videos like this one, and wondering when I’m going to have the free time to cook a big meal from scratch again. With the kids back in school and their extra-curriculars taking up half of every evening, it may be a while.

I’ll get at least some practice in, because the Ginsu Chikara chef’s knife is big enough to evenly slice a Papa Murphy’s pizza.

 

Discussion

4 responses to ‘Kitchen Knife Skills: You Got ‘Em? I Don’t.

  1. Didn’t learn anything except about dicing. But then, I don’t dice much any way. And I liked that technique for onions a lot! Been doing the nightly cooking chores for most of the last thirty years, so I’ve had a lot of practice. The challenge these days is to cook for only two, rather than three or four.

  2. Pro-tip: Learn to do all work with one knife to keep speed up. All work shown there can be done with a great chef knife. However I have all three and use them at home when I am not being yelled at in the kitchen.

  3. The person slicing could use some basic knife skills themselves. Every slice is supposed to be the same thickness. Obviously never worked in a 4 or 5 star resort
    Extra funny when the purported master could use a refresher course.

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