Jan
13
How To Use A Knife?
Filed Under Heart Burn, Tips & Tricks
No, smartypants, not like that. Watching professional chefs at work is mesmerizing - they see able to chop through mountains of celery in mere seconds.
This is how it’s done!
Get The Right Tools
You don’t have to mortgage the house for a German knife or the latest Japanese sashimi technology - it’s far more important to have a knife that’s sharp. The problem with expensive knives is they need lots of love, and there’s absolutely no point buying them if you aren’t likely to visit the knife-sharpener regularly. You can find perfectly good - and much more enduring sharp - knives for around $60, and although they may not have such beautiful balance or come with their own special little cleaning-cloth, they will get through the tomatoes just as well.
Curl Your Fingers
If you’re right-handed, hold the knife in your right paw and grasp the choppee (be it animal or vegetable) firmly with your left hand, with your palm flat on top. Curl your fingertips under so your knuckles are the only part of your left hand touching the knife-blade. With your fingernails safely hidden away, slide the blade up and down, moving your left hand slowly backwards until you’ve got lovely pile of slender slices.
Relax
You don’t have to grip the knife like it’s about to run away from you. If your fingers are turning white, you’re holding too tight. Ease up a bit - but make sure you keep concentrating on keeping those sensitive nails curled under. Nothing says ‘amateur cook’ like a trip to Emergency with your fingertip in a jam-jar.
Tags: how to use knife, knife
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