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.



  1. Matt in FL says:

    I practice every chance I get. I watch Gordon Ramsay and get all fluttery inside, and it’s not from his blue eyes.

  2. Mark N. says:

    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.

  3. Harley says:

    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.

  4. billdeserthills says:

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

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