This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad. When making thin slices, with the problem worsening as the portions are cut smaller, the ...
I've heard people argue that a dull knife is more likely to cut you than a sharp one. The argument is that you are more likely to cut yourself by applying too much pressure with the dull knife. When ...
I recently made some decorated cupcakes that required oreo halves. I tried several methods: serrated knife - lots of crumbs, both halves would shatter plain knife (slowly) - lots of crumbs, both ...
A cook I know always discards the core of the onion when chopping it. Is there any reason for this? In professional demonstrations and cooking classes, I've never seen it done. From observation, it ...
I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct ...
I'm interested to know the proper way to cut a chicken into pieces using a cleaver, without cutting around the bone. When I go to Chinese restaurants, they often serve chicken neatly cut with a ...
What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate?