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Questions tagged [knife-skills]

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1
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1answer
155 views

How to use knife

I recntly bought a knife http://www.wellberghome.com/index.php?c=content&a=show&id=394 the thing is it's heavy a bit and not much sharp in front eventhough it's weight helps easy cutting i ...
5
votes
1answer
244 views

What to look for when purchasing a honing steel?

I currently don't have a honing steel. Since I have just started experimenting with cooking I bought a cheap IKEA santoku to learn to care about it. I am planning to buy a better knife (not ...
3
votes
1answer
133 views

What does“relax on the way forward” mean in relation to knife sharpening?

When the person says: "you relax on the way forward", when sharpening a knife, what does he mean? Here's a video where I heard that term https://youtu.be/0TPDgdo7jfM?t=2m54s
27
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7answers
7k views

How to keep onions from sinking in a salad

How to keep onions from sinking in a salad? I like raw and cooked onions. I like raw onions in a lot of salads but the problem is diced onions end up in the bottom of the bowl.
4
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1answer
314 views

Drawback of Kullenschliff (Granton) knives

For many knifes are available with or without Kullenschliff while the price differs just a few $ (or few EUR). The positive effect is that soft and sticky food such as cucumber sticks less on the ...
1
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1answer
557 views

Cutting seared tuna

Just tried searing our local Mediterranean version of skipjack tuna on a very hot pan. However, when trying to slice it, although I'm using a very sharp santoku, the seared portions tear, making for ...
5
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6answers
259 views

What's the best way for inexperienced cook to finely cut cabbage?

I really like home-made pickled/fermented cabbage (russian style; which is bigger slice size than typical Sauerkraut; I would say 1mm thick). But I'm not a great cutter - I am very slow and find it ...
4
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2answers
1k views

What is a julienne cut?

I'm not familiar with the term "julienne" in cutting and knife skills. What is the purpose of it? How do I safely execute the cut? Related question on applications of the cut: Julienne applications
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2answers
359 views

How do I properly cut a bell pepper into a medium dice?

I often cut bell peppers up for uses in chili, stir-fry, salsas, salads, or any other similar use. What type of knife should I use and how should I cut it? I'm most interested in the techniques ...
2
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2answers
143 views

How do I properly mince ginger?

I often need to mince ginger to add to any number of dishes. If I don't want to use a microplane, how do I mince ginger with a knife? What type of knife should I use and how should I cut it? I'm most ...
4
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4answers
232 views

How can I hold a chefs knife for efficiency and safety?

How specifically can I hold a chefs knife properly to increase efficiency and safety? What are the advantages and disadvantages to each style? The chefs knife in my kitchen is a workhorse that I use ...
3
votes
1answer
298 views

How do I properly mince garlic?

I often need to mince garlic to add to any number of dishes. If I don't want to use a garlic press or microplane, how do I mince it with a knife? What type of knife should I use and how should I cut ...
1
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3answers
164 views

How do I properly cut leafy herbs like basil?

I often cut herbs to top off my dishes or as a core ingredient in salsa, sauces, guacamole, or any other similar use. For most purposes I would want a fine chop but in some cases more of a strip is ...
0
votes
1answer
6k views

How do I properly cut a chicken breast into strips or chunks?

I often cut fresh chicken breasts into strips for stir-fry or similar uses. What type of knife should I use and how should I cut it? I'm not trying to debone as I buy boneless cuts already. I'm most ...
1
vote
4answers
783 views

How do I properly cut a bell pepper into strips?

I often cut bell peppers up for uses in chili, stir-fry, salsas, salads, or any other similar use. What type of knife should I use and how should I cut it? I'm most interested in the techniques ...
13
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3answers
859 views

How do I *safely* use an aruvamanai

The aruvamanai is an indian kitchen multitool used by my grandmother's generation consisting of a fixed curved blade on a roughly boat shaped block. Its typically used by placing it on the floor, ...
1
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1answer
271 views

How do you finely dice an onion without crying? [duplicate]

This question addresses onion crying But no one seems to say what should you do when you finely chop an onion. See, not cutting the onion core, using the Gordon Ramsay technique and generally ...
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8answers
5k views

How do I avoid carrot slices rolling away?

When you slice carrots, the slices tend to roll away. This previous question did mention this as part of a broader issue, but didn't focus on it enough to get answers that specifically address rolling....
1
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1answer
492 views

Honing Steel Forward or Backward

I'm really confused before I thought when you hone a knife you bring the edge towards you however the other day I was watching gordon ramsay bringing the edge away when honing. I tried searching on ...
28
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7answers
5k views

How should I keep the vegetables from flying off the board when I cut them?

Whenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially often – I cannot chop them (...
1
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2answers
498 views

How well do counter top knife sharpeners sharpen knives?

Are counter top knife sharpeners like the IQ knife sharpener good for sharpening knives (or cheap knives)? I have used the IQ sharpener and it is still hard to cut through big onions. I would like to ...
6
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7answers
3k views

How do you clear food that sticks to the cutting knife?

I am now typing this with 1.5 hands because like a moron I cleared parsley that stuck to the knife with the edge towards my hand. After a quarter cup of blood it is a powerful lesson to never clear ...
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2answers
1k views

How should I improve my chopping flow?

I already know basic cutting skills. But I am confused about the order of things and thus while I have an OK technique, my board and the surroundings are in anarchy. Do you chop from left to right or ...
4
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2answers
11k views

Steel honing rod vs ceramic honing rod

I got a fairly expensive Kramer/Zwilling knife as a present and so now I am forced to learn how to at least hone a knife (or keep it on a shelf and never use it). I think for now I'll let a pro ...
5
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2answers
137 views

How do I trim fat down to an even layer?

Say I have something like a pork shoulder that I want to serve whole, with the layer of fat nicely browned under the broiler, but the fat is much thicker than I'd actually like to serve. How can I ...
2
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2answers
7k views

Knife for cutting steak slices from whole ribeye?

What type of knife is good for slicing a whole ribeye into individual steak slices? I've looked at some instructional videos on youtube and a butcher used a curved blade, someone else used a long ...
3
votes
1answer
402 views

What's the term for cutting part way through a vegetable or fruit to increase surface area?

The other day I braised beef asian style (a bit of weak beef stock, sweet soy syrup, and dark soy sauce if you're wondering), and I put in some ginger. I wanted to keep the ginger together but give ...
0
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3answers
465 views

Will chopping hard destroy my new knives?

I bought a new set of knives and my dad used the chopping knives to cut onions. Instead of chopping by slicing the onions with the usual technique, he was using his two hands to hold the knife by ...
5
votes
1answer
1k views

How to Debone Oxtail?

I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it calls for ground oxtail, which does not ...
0
votes
1answer
2k views

How do I properly use a ceramic honing steel?

I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well. I cannot find a good picture of it, but the rubber piece on this steel has a flat edge. I want to ...
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3answers
1k views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
3
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2answers
335 views

Without knife skills, how can I quickly and accurately dice vegetables?

As an occasional cook, I know the value of correctly diced vegetables when the recipe calls for it. But I don't have the knife skills to work through a soup's worth of vegetables in under an hour. In ...
1
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3answers
17k views

How to cleanly slice hard-boiled eggs?

After some furious brainstorming in The Frying Pan, I recently prepared some hors d'oeuvres for a group of friends. These snacks were meant to include a thinly sliced boiled egg element. Unfortunately ...
0
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3answers
3k views

How heavy should a Chinese chef's knife be?

What weight should a Chinese chef's knife be and for what purpose? All around, i.e. one knife for most cooking Slicing Chopping vegetables Meat without bones Chicken or fish with bones Chinese chef'...
2
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3answers
3k views

What are the official names for slicing an onion from pole-to-pole or cross-pole?

There must exist some french (or other culinary) term for the various ways to describe the different directions to slice an onion. I'm looking for two terms: Slicing across the grain, perpendicular ...
2
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2answers
7k views

Correct knife to use for portioning raw salmon?

I recently bought a relatively large (~2lbs) filet of salmon. In order to portion it out I placed it skin side up on a cutting board and used a bread knife to essentially saw through the skin as it ...
5
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3answers
1k views

Help with thinly slicing garlic

I buy bulk peeled garlic. When I bring it home I always throw some in the food processor and freeze it in single use aliquots. That's fine for daily kind of use, but for fancier stuff I really like ...
2
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1answer
111 views

When to carve a goose - hot or cold

I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is cold from the fridge.
3
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1answer
1k views

Easy way to trim raw chicken thighs

Since I love so much chicken bone broth, I avoid buying always plain chicken breast. Instead I buy the whole thigh because I want to collect the bones. My only problem is finding a good way to ...
2
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1answer
2k views

How to decide between a French or a German pattern chef's knife?

I'm getting ready to buy (or commission) a nice 10" chef's knife. I need to decide between a French or a German pattern. What are the pros and cons of each?
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3answers
38k views

What is the advantage to using a knife beveled on one side only?

In European tradition, knives are beveled on both sides of the blade; coming to a point in the middle. In Japanese tradition, however, the bevel is only formed on one side (usually the right-hand side)...
3
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3answers
11k views

What is a tourne knife used for?

For my birthday, I was given a collection of more or less esoteric knives, such as two mezzalunas (one with one handle, and one with two), a sicle knife and a tourne knife. My question is this; what ...
2
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2answers
776 views

What are the advantages of a long knife?

A while back, I had a conversation with a purveyor of knives. I asked her to recommend two knives; a general purpose knife and something to use to carve a turkey, steak etc. Both her recommendations ...
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4answers
5k views

Can bad honing technique spoil a knife?

I was really happy bringing home my first quality Zwiling Chefs knife. Before cooking I ran the knife through some paper - sliced like butter! After I was done and washed dried the knife, I decided to ...
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5answers
8k views

How to prevent sliced vegetables/roots from sticking to the blade

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 ...
5
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6answers
6k views

What knife and cutting technique should I use for cubing bacon?

I like to fry and cook cubed bacon for various dishes, but I sometimes have a hard time cutting through bacon, especially where the fat meets the meat. The bacon just tends to move around too much, ...
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2answers
529 views

How do I learn to cut/chop ingredients? [duplicate]

Possible Duplicate: What are some good resources for learning Knife Skills? I'm about to join some cooking classes but I'm totally green at this sort of thing. So I can preserve some of my ...
4
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9answers
6k views

What is the most effective method to mince candied ginger?

I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My problem is that even using a well-...
5
votes
1answer
691 views

Why do instructions for carving a chicken disregard the back?

Many instructions for carving a roast chicken don't mention doing anything with the meat on the back. For example, Mark Bittman in How to Cook Everything, describes how to cut the breast, leg, and ...
2
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3answers
293 views

Preparing Salsa Verde fast and fresh

I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time It normally requires a large amount of knife work to get everything finely chopped and crushed. How can I speed up this ...