31 votes
Accepted

How sharp should a paring knife be?

All cutting (slicing, chopping) knives should be as sharp as you can get them, really. A dull knife is much more likely to cause an accident and cut you. Dull knives are more difficult to use properly ...
  • 1,099
25 votes
Accepted

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

even the greatest knife masters will forget every once in a while to clean with the edge in the opposite direction No, they won't, not after cutting themselves a couple of times. It's natural to cut ...
16 votes
Accepted

How to carry a knife around a kitchen safely?

One should try not to situate the cutting station away from the sink. Most of the time you clean what you are going to cut and you have scraps to put down the garbage disposal. If you need to clean ...
  • 6,362
11 votes

How sharp should a paring knife be?

It needs to be sharp enough to cut easily and cleanly. A sharp knife grips the food, cuts better, and is easier to control. Food also has a nicer presentation with a clean cut. A sharp knife is safer ...
  • 6,362
9 votes
Accepted

How do I *safely* use an aruvamanai

Let me tell and admit that usage of Aruvamanai is a bit tricky. It is not mostly used by younger generations. But my mother and my mother in law still use them and they wont switch to board and knife. ...
  • 621
6 votes

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

Always push from the back (non-sharp) side of the knife to the front (sharp edge). So long as you only go in this direction, and move your hand away from the knife before pulling it back in, you ...
  • 76.1k
5 votes

How to carry a knife around a kitchen safely?

Typically hold the knife blade flat in the center of the cutting board you used to give a buffer if someone bumps into you and make it clear you have a knife. If its food, hot pan, a knife or ...
  • 1,311
5 votes

How to use knife

First: This does not look like a very good knife - this style of secondary bevel (an european style knife usually should not have one, and if it has, it should be more acute) and the fact no exact ...
5 votes

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

Well I think you answered this in your question. Face the cutting edge away from you. Sometimes however if I am pushing food off the cutting board into a bowl or skillet, I'll run the sides of the ...
  • 6,239
5 votes

How sharp should a paring knife be?

We had an axiom when I worked in a kitchen: A sharp knife is a safe knife. That applies to all types, in my opinion. You want to maximize your control while cutting. If you are slicing an apple or ...
4 votes

How do I properly mince garlic?

You can try to treat it as a really, really small dice if you have a sharp enough knife. But it's easier to use a chefs knife to cut it in one direction, and then try to start cutting it into sticks ....
  • 76.1k
4 votes
Accepted

Chef's knife for someone who uses it harshly

A so called Western Deba/Yo Deba could be what that person needs - this is a very heavy version of a chef knife, explicitly designed to deal with things like "half frozen food", "small bones" (...
4 votes

What is a julienne cut?

The French have names for a lot of cuts, not just 'dice' and 'mince'. (and I don't mean 'large dice'). And that list is incomplete -- it's missing chiffonade ... I have no idea how many others. ...
  • 76.1k
3 votes

How to carry a knife around a kitchen safely?

Consider using knives that are pointy AND big at the same time only when absolutely necessary, and carry them point down and/or with non-walkable space below the knife (eg over the counter). If the ...
3 votes

Chef's knife for someone who uses it harshly

Since this is an alternative strategy, separate answer. An existing chef knife can also be made somewhat more resilient by changing to a microbevel-based edge - putting a more obtuse (3-10 degrees ...
3 votes

How do I *safely* use an aruvamanai

You would start by bracing the plank with your feet - I think they would usually be squatting down so the blade was in range for comfortable use, but you could sit or kneel and brace the plank that ...
  • 11.7k
3 votes
Accepted

Will chopping hard destroy my new knives?

Hard chopping will not destroy the knife, but it will dull the knife faster. The edge of a knife is extremely narrow. As a result, regular use will push the edge to the left or right, leading to burrs....
3 votes
Accepted

How to Debone Oxtail?

Let the butcher do it This is roughly the bone structure of a mammal tail: As you can see, it has very many small bones, with of course all the connective tissue. Unless you have solid knife skill, a ...
  • 1,767
2 votes

Do I need to wipe/clean my knife after sharpening/honing?

I use the back side of a leather belt, or a leather strop, to finish the edge of my knives after sharpening and/or honing. This removes any tiny particles of metal from the knife (or razor) as well as ...
2 votes

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

One thing that may help - pinch the blade between your thumb and forefinger (near the base), and run those fingers down the blade. With your fingers bracing off each other, the edges of your ...
  • 11.7k
2 votes

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

With some food that gets stuck it is possible to whack the knife hard on the cutting board with the edge down (or the turn it and whack the spine of the knife to not blunt the knife), making the food ...
2 votes

How do I properly mince ginger?

It's almost exactly like mincing garlic, but you want to make sure that the first cut is across the fibers of the ginger. (you'll be cutting it into coin-like shapes) ... and then julienne what you ...
  • 76.1k
2 votes

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

My favourite knife for this application would be a French Knife because they are large and have good finger room under the handle when doing chopping. What I would do and always have done is start by ...
  • 21
1 vote

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

Cut the pepper into strips of the appropriate size, then hold a bundle of strips in your off hand while you cut across them into cubes. As you're starting out, start with smaller bundles, then work ...
  • 76.1k
1 vote

How do I properly mince ginger?

First wash the ginger thoroughly and peel the skin off. You can use your regular peeler or knife too. Knife is better since much of the ginger is not wasted this way. Just work your knife with slight ...
  • 621
1 vote

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

Use a non serrated sharp knife. I prefer using a chef knife, about 10in long. Cut the breast length wise to make slices, and after that, cut each slice into strips. If wanting to make "chunks", ...
  • 19.6k
1 vote

How do I properly cut a bell pepper into strips?

I would cut the bell pepper on the sides first. What I mean by that is, cut the side of the pepper widely on all four sides such that you end up with four big somewhat rectangular portions of the ...
  • 621
1 vote

How do I properly cut a bell pepper into strips?

For efficiency, I cut planks off of the outside of the pepper, then slice those planks into strips. I've seen cooking shows where they take the top & bottom off to make a tube, and then slice it ...
  • 76.1k
1 vote

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

For some it is easier to hold the finger still and move the blade against it, making sure that the blade movement is always backwards in relation to any edge. Also, keeping a plastic(!) bench scraper ...

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