Knife Skills

Knowing how to cut your food, and how to eyeball the size and weights of things at the grocery — these little instincts are best taught by looking at examples over and over. This year we helped you educate your eye in the kitchen and at the grocery store.

Watch the video to learn how to cut jalapeños the right way.

Carbon steel pans are pretty awesome. They are a mainstay of restaurant kitchens for searing, sautéing, and, of course, frying eggs. “The best endorsement is that every Chinese restaurant kitchen has only carbon steel woks,” notes food writer Grace Young. But carbon steel isn’t just for pans (be it a skillet or a wok or a cassoulet pan) — carbon steel is also for knives.

While there’s definitely an argument to be made for taking your knives to a pro to get sharpened, there’s also a case to be made for doing it yourself. “I highly recommend knife sharpening,” says Eivin Kilcher, homesteader, cookbook author, and one of our “Cutting Board” knife experts. “It really is a great skill to bring into your life and an important thing to be able to do at home.

You finally took the plunge and invested in a good knife — or maybe a few good knives. Either way, you’ve spent good money and your blades deserve a storage place that will keep their edges pristine for as long as possible. Here’s what not to do, and three ways to do it right. Tossing your knives in a drawer along with other kitchen gadgets and cutlery is a lousy idea.

You don’t need any fancy grips or gadgets to keep your cutting board in place while you work — you just need some good old-fashioned ingenuity. This little trick, which is common practice among professional chefs, will save that board from sliding all over the counter while you dice and chop. It’s of utmost importance to keep your board from slipping while cutting; it’s knife safety 101.

I have been using the same single cutting board for several years. It is bamboo, maybe? I think it is bamboo. I am happy with it, but are my knives happy with it? Is it the best kind of cutting board? Am I secretly doing something that is ruining them in some way I do not yet know of but will live to regret? If you have these questions, too, read on to find out what your knives want you to know about cutting boards. This is arguably an overstatement. There are uses for glass cutting boards.

The next time a recipe calls for minced garlic or chiles, this is exactly how you want to use your knife to produce that cut. Here’s what minced ingredients should look like and why recipes call for them. The smallest of the knife cuts, mincing refers to ingredients that have been cut into very fine pieces of similar size. This is a smaller cut than foods that are chopped or diced.

Want to know a secret to better knife work? One that doesn’t require a new knife or more practice or a sharpening stone? Here’s a little-known tip for working better, faster, and smarter that starts not with your knife, but with your cutting board. A common cutting mistake is using a cutting board that is too small for your knife.

Keep your knife skills sharp — this is what a julienne cut looks like and how it’s frequently used in recipes. Julienne refers to ingredients that are cut into long, thin, uniform-sized strips that are about 1/8-inch wide and two inches long. It’s similar to a matchstick — just a little smaller.

A good knife should last pretty much forever — that is, if you take good care of it. But what exactly does that mean? We asked our “cutting board” of knife experts to weigh in. Here’s what they had to say. This may seem obvious, but it’s worth saying: Never put your knife in the dishwasher. Why not, you ask? Well, there are two big risks, according to Taylor Erkkinen, founder of Brooklyn Kitchen. The first is that you’ll dull your blade.

Keep your knife skills sharp by knowing just what a recipe means when it calls for an ingredient to be finely chopped (not to be confused with simply being chopped0. Here’s what this common cut looks like, it’s standard size, and why it’s used in certain recipes. Finely chopped ingredients are cut to a similar (although not precise) size — smaller than a chop and larger than a mince. This renders the ingredient roughly the size of kernel of corn.

File your paring knife under the category of “small but mighty tools.” With a blade that averages about three inches in length, this is the knife we reach for when our chef’s knife feels a bit too cumbersome. In addition to peeling and trimming fruit and vegetables, here are five smart ways you can put your paring knife to work. While serrated knives are your best choice for slicing tomatoes, you’ll want to reach for a small paring knife to remove the core.

This month, we’re exploring all the different considerations that go into finding the right knife for you — and there are several. Are you buying your very first knife or are you already a member of the knife club? What are you planning to use the knife for? Are looks important? And what’s your budget? Still, when it comes down to it, there’s one thing that is critical — and that’s how it feels in your hands.

When you’re shopping for a new knife, it’s likely that you’ll come across two main types of knives: German and Japanese. There are, of course, many more knives out there besides German knives and Japanese knives. However, it’s safe to say that these two are the most prevalent — and so it’s worth understanding what the differences are.

Exactly what does a recipe mean when it calls for an ingredient to be diced? Here’s what that common cut looks like, it’s standard size, and why it’s used in certain recipes. Dice refers to ingredients cut to a small, uniformly sized square. The standard size is a 1/2-inch square. Basically that’s the size of — you guessed it — a die. Of course, the size can vary (some recipes may call for a two-inch dice), but most often this is the size to go with.

For years I had my knives sharpened by a grizzled older gentleman who occasionally drove through my neighborhood in a converted Mr. Softee truck, ringing his bell to summon customers and using the same grinding wheel to hone everything from paring knives to hedge clippers. I loved the price (low) and the convenience (house calls!

Sometimes it’s the littlest things in the kitchen that can elicit the feeling of pure joy. For me, it’s a kitchen tool I received as a wedding gift — one that, right now, is making the bounty of perfectly ripe summer tomatoes even more enjoyable. Roughly the size of a utility knife, with a serrated blade and a sharp, two-pronged tip ideal for coring, tomato knives are a tool of pure genius. For a true tomato-lover, these knives are the darling of the knife block.

Of all the disastrous kitchen scenarios you can face when you show up at a rental cabin or beach house, dull or flimsy knives might be the most painful. So what do you do if the kitchen you’ll be cooking in for the next several days or weeks has crappy knives? Here are a few solutions, depending on how you’re getting to your rental and how long you’re staying.

Slicing a tomato is pretty boring. In general, just use a serrated knife and aim for uniform steaks. Pop one or two on your burger or salad and dinner is served. But sometimes plating calls for something more inspired. Maybe you’re trying to impress someone, or maybe you just want to treat yourself. Whatever the case may be, you’re in luck! Jacques Pépin has spilled his technique for turning a humble tomato into a work of art.

Q: I just moved to a new apartment with roommates. While it has a great location and size, the kitchen is ancient (like Victorian, last remodeled in the 40s ancient) and postage stamp-sized. In addition, the oven in our giant enamel gas stove doesn’t work. So we’ve got two working gas burners, a medium-sized toaster oven, and a microwave.

I love acorn squash. You love acorn squash. But these gourds can be a real pain in the you know what to cut in half. Let’s just make sure we all survive the winter with our fingers intact and no visits to the ER for stitches. Here’s the best way I’ve found to cut an acorn squash in half. Use your sharpest, sturdiest chefs knife for this task.

Last week a reader wrote in with a question about knife skills. There were a couple of kitchen knife tasks tripping her up consistently; one of these was chicken. There was lots of great advice in the comments (sharpen your knives!) but here’s one final comment I thought was especially helpful. I love this tip — it’s one I’m putting into practice straightaway.

Q: I have been cooking since I was a teenager, but I have not mastered the proper way to cut tomatoes and chicken. Every time I try to cut either one of these, the slices are uneven and I end up making a mess. Do you have any suggestions on how to cut these ingredients successfully without smashing the tomatoes or messing up the chicken? Thank you! Sent by Maia Editor: For cooked chicken, I like to let the chicken cool off a bit, as it’s easier to cut up when it’s firmed up a bit.

Are you holding your knife the right way as you’re chopping, dicing, and slicing your way around the kitchen? Good technique will not only keep you safe, but will help you speed up your cooking. If you want to improve your knife skills, this is the place to start. In this short video, we show you how it’s done. Which technique are you practicing in your kitchen? Do you find yourself falling for the floppy goose technique, the dainty rider technique, or are you doing it the right way?

The words dentist and knives together in the same sentence don’t sound very pleasant, do they? Don’t worry, they have nothing to do with any painful dental work, but instead are a good way to think about knife honing and sharpening! We have talked about how a honing steel doesn’t actually sharpen knives, but actually just realigns the edge of the knife back to the center. One extremely wise comment came in from our reader: This analogy is absolutely perfect.

Q: Ceramic-coated knife sets are showing up in stores. Do you have any experience with them? I love my Kyocera ceramic knives but need to buy an inexpensive set for some friends. Many thanks for all the inspiration you give me. Sent by Karen Editor: Here are a couple of posts and reviews we’ve done on ceramic knives: Lightweight & Sharp: Kyocera Ceramic Chefs Knife Product Review: Victorinox Ceramic Knives Readers, are there any inexpensive brands you could recommend?

Before watching Brendan McDermott’s series of knife skills lessons, I thought I knew my way around a chef’s knife. You guys, I was wrong. In under two hours, this mini class taught me more about slicing and dicing than decades of trial-and-error experience in my home kitchen. Watch it right now and you’ll see exactly what I mean. Oh and best of all? It’s completely free. Brendan McDermott has cred to spare when it comes to culinary instruction.

If you watch food competition shows, you’ll probably see a competitor or chef expertly running their knives over that steel tool pictured above. In fact, you might even own one of those steels if you have a big knife set or knife block. So do you know what that tool is? It sharpens knives, right? But here’s where you’re wrong: That tool, no matter what it is labeled, is decidedly not a sharpening steel. The tool many think of as a sharpening steel is actually a honing steel.

Today’s Lesson: Knife Skills The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.

While those big knife blocks seem to send the message that every kitchen needs a dozen knives, it’s really not true. Invest in a good chef’s knife and small paring knife and those can take care of almost all of your slicing and dicing needs. There is one more knife, however, that is essential for cutting bread and tomatoes: the serrated knife.

No, you don’t need a garlic press to mince garlic! In fact, you can use any number of everyday kitchen tools, like a chef’s knife or even a simple dinner fork. Or if you’re feeling frisky, you can even use a surprisingly effective (and cathartic) tool. Today, we show you how to mince garlic with all three. Ok, a hammer might not quite be the chef-recommended approach to this particular task — but it sure is fun!

Q: My last peeler broke, and since then, I’ve bought three others…and they’re all awful! The serrated one barely takes anything off the vegetable (though it’s fantastic at taking skin off my fingers), and the non-serrated ones are ineffectual. Last night’s butternut squash was the last straw — I need help finding a strong and effective peeler! Sent by Christine Editor: Christine, I use and love the OXO Good Grips Swivel Peeler.

When a local kitchen store called to see if I would be interested in trying one of their classes, I jumped at the chance. I’m a self taught cook and I have the scars and culinary tragedies in my past to prove it. Hoping to save at least one of my children from their own mistakes, I brought my 12 year old son Xander with me to the class. It was a lot of fun and we both learned how to use knives in a safer, more efficient way. By the time it was over, we were pros!

Sent by Christi Editor: Christi, here are some tips on mandoline safety:→ Get the Most Out of Your Mandoline: Tips and TechniquesReaders, can you recommend a brand or style of mandoline that lets you slice food safely?

This is by no means a breakthrough, but I thought it curious that after all my years of using kitchen shears, I just now realized that the notch on the edge of the blades, as well as the holes in the center of the handles, can be used for opening bottles. And they actually work pretty well, too.

What’s the proper way to hold a knife? How should you open an avocado or chop a clove of garlic? More importantly, what are the ways you should never hold or use a knife? The folks behind First We Feast asked Henry Molina, a cook at Mission Chinese Food in New York, for a few quick knife tutorials, which they’ve illustrated in GIFs! Ah, the wonder of the GIF comes through again. From the wrong way to hold a knife (hint: don’t grab the handle!

Sent by Heejung Editor: Heejung, I definitely think you should use your money to buy just the three knives you use the most, rather than a block set. With a good chef’s knife, a bread knife and a paring knife, you will have 99.9% of your cutting needs covered in the kitchen. Here are some recommendations:→ Buying the Basics: 5 Terrific Chef’s KnivesReaders, what do you think? Do you recommend buying knives separately or in sets?

From the sweet coconut water hidden inside to the soft pulp scooped straight from the shell, fresh coconut is a treat like no other. But if you’ve ever succumbed to the allure of one of these coconuts at the store, you know that cracking it open and getting your treat can present some challenges. Here’s how to do it in a few easy steps. One thing that will make your life much simpler is to buy a coconut with the husk already removed.

Nothing could be more basic or more important to your cooking than your knives. And nothing can be more confusing than separating out the truth from the hype when the time comes to add a knife to your kit. Lucky for us, Bay Area chef Samin Nosrat has put together an excellent primer that every home cook should read before setting out to purchase a knife.Knives can be overwhelming (not to mention expensive).There are so many to choose from and so many terms to get a handle on. Stainless vs.

The first time I took my paring knives to a knife sharpener, I felt almost embarrassed. These are cheap-o little things with plastic handles and stamped-metal blades. It seemed silly to hand them over for professional sharpening along with my big chef’s knife.I’d wager that paring knives are the real workhorse of many kitchens. I know my three spend more time in the dish drainer after being cleaned than they do in the drawer with the other knives.

This is my new Windmuhlenmesser Breakfast Knife and it’s a beauty. What is a Breakfast Knife and why should you want one? And can you also use it for lunch, too? Read on for the details!The Breakfast Knife is hand made by a knife-making company called Windmuhlenmesser in the town of Solingen, Germany (apparently, windmuhlenmesser means windmill blade.

We can think of few things more frustrating than trying to slice an apple with a plastic knife or picking through a bland salad for lack of black pepper. Enter the Office Lunch Survival Kit: just a few essentials that can be tucked away in a drawer and that make a world of difference come lunch time!These things stay at the office, and get washed and put away at the end of the meal. It’s so handy to have them right there when you need them!1.

As I mentioned back in December, my favorite kitchen tool is my nakiri-bocho, a handmade Japanese vegetable knife I bought at a knife and sword festival in Central Japan. Although it can be a pain to keep sharp and rust-free, when it comes to chopping vegetables, this knife beats my traditional chef’s knife every time.High-quality Japanese kitchen knives are forged from the same materials and handmade using the same process as Japanese swords.

Celebrity chefs offering up their expertise for chain retailers is nothing new. Getting people to purchase their products has a lot to do with people actually liking them. We happen to really enjoy Giada De Laurentiis, so it was a no brainer that we would be purchasing when we stepped in Target last week.We don’t think we could really express just how excited we got when we were walking through our local Target and noticed the giant Giada De Laurentiis signs.

The bakers among us will recognize this tool immediately. They know that an offset spatula is an essential tool for spreading icing neatly and evenly over an entire cake. But in the years that it’s occupied our utensil drawer, we’ve discovered that this simple blunt blade with its offset handle has a whole medley of uses!If it’s the perfect tool for smoothing icing, then we figure it must be good for smoothing other things as well.

Taking part in the Kitchen Cure? This would be a great week to learn how to sharpen your knives, especially given all the cooking you’ll be doing in the final three weeks. Even if you’re not one of the 800-plus Cure-takers, my guess is your knives haven’t been sharpened lately, if ever. You’ll need a sharpening stone (or bench stone) for sharpening and a sharpening steel (or rod) for honing.

Here’s a great question from reader Wyatt, who is struggling to identify all the knives in his new set. He writes:I received a butcher block and some decent knives for Christmas, and it’s nice to have a full fresh set with all the amenities. However, I keep finding that I really only end up using the large chef’s knife, the short paring knife, and the bread knife. I’ve missed some crucial aspect of my education, I think: what are the rest of these for?

Chopping chocolate for things like brownies and fudge was always one of our least favorite kitchen tasks. That is, until a pastry chef friend suggested we try using a serrated bread knife!Chocolate is naturally quite brittle and will fragment under pressure. The grooved “teeth” on a serrated knife are like many tiny wedges pushing into the chocolate and getting it to fragment in several places at once.

Has AT ever addressed the “blades up” or “blades down” question? This photo is from an IKEA photo you had on your site. I’ve seen it in other homes as well. Is this a feng shui issue? Thanks,SaraSara, this is a good question. We have no idea about the feng shui implications, as we do not practice feng shui – at least in the kitchen. Any more knowledgeable readers have the scoop on that?

Once you’ve gone to all the trouble of sharpening your knife, the next step is keeping that way! This is easy to do and only takes a few seconds. Here’s how…As you use your knife, the sharp edge will gradually start to curl under. When you sharpen your knife on a steel, you’re actually just straightening the edge back out again. (This is as opposed to sharpening your knife on a whetstone, where metal is being removed to form a sharper edge.

When it comes right down to it, the best way to hold your chef’s knife is the way that feels the most comfortable to you.But if you’re looking for a little more control and speed in your cutting, here’s how!With your thumb and first finger, pinch the blade of your knife where it runs into the handle.Alternatively, you can wrap all four fingers around the handle with your thumb touching the heel of the blade.

Here’s a question from reader artichoke queen. How do you keep your knives sharp? Looking for a good, manual knife sharpener that will work on Global knives and others. The Furi has been recommended. Any suggestions?(To All Good Questions) We confess right now that we are not as diligent as wes should be at sharpening our knives, so this is a learning point for us as well. Sara Kate initially suggested just getting a steel and stone.