Learning basic knife skills correctly is an imperative when it comes to your safety. A simple mistake while cutting food items with a knife can cause a fatal accident. Equipping with the basic knowledge will serve you for the rest of your life.
There are several different expert recommended techniques to use a knife in the kitchen, which make cooking much easier and safer task. Moreover, poorly cut fruits and vegetables do not taste as good as they are expected often and all the efforts in the kitchen go in vain. So, Let me walk you through the 10 basic knife tips that are a must to know to enjoy your time cooking.
Julienning Fruits And Vegetables: Julienning means small and fine cutting of fruit or veg items. It takes a little bit of practice but, really worth it. Once you have mastered it, it can add decorative value to your recipes. It actually refers to cutting food into 1/8 inch chunks. Depend on your guessing ability if there is no ruler handy.
Tournee Cutting Potatoes: Potatoes are often cut into oblong Tournee shape. This technique is also used for cutting vegetables like Carrots and Squash. First, prepare the vegetables by cutting off the edges and trimming the length to approximately 2 inches. Bird’s beak knives are considered optimum for tournee cutting technique. Tournee cut food items are added to meat dishes to lend a subtle, formal touch.
Mincing Curry Items: Mincing is kind of similar to chopping, but minced foods are chopped a bit finer. So finely chopped that they dissolve while cooking. Cutting the food item lengthwise and rotating them 90 degrees for intense chopping is the simple sequential processes involved in the operation. Make sure that the tip of your knife touches the board while chopping.
Batonnet Quarter Inch Strips: Batonnet is a French technique, which is actually the basis for julienne and dice cuts. Regardless the food you batonnet, start by cutting off each end (known as topping and tailing). Then make a square on all four sides and cut into Quarter inch strips.
Peeling Vegetables: Peeling or vegetables Like Potatoes, Apples, Carrots, and Squash, can be done easily using a paring knife. Cradle the fruit with your hand and with the dominant hand, insert the tip of the knife under the skin of the fruit. Then gently peel away the skin in a circular direction. Keep the blade at a safe distance from your fingertips.
Chiffonade Herbs And Green Leaves: Chiffonade is a cutting technique vastly used for cutting herbs and green leaves. These are cut into long and thin strips for use in dishes as garnishes. Pull the stems and pile the leaves on top of each other. Then use the knife in a rocking motion to chop the leaves.
Cutting In Dice Sized: Diced food items are cut into uniform shapes and sizes. Large (3/4 inches) and small (1/2) inches dices are often used in dishes. Cut all items in a square shape and place them to cut as many cubes as possible.
Chopping Fruits And Veggies: Chopping is the most basic and ancient method knife skill. The Wrist-Fulcrum method is an efficient method for chopping. While chopping Keep the knife heel close to your handle near the cutting board swiveling your wrist up and down.
Sharpening Your Knife: Sharpening knife is simple yet crucial for enhancing kitchen efficiency. You don’t have to do it often. Use a sharpening or grinding stone and use simultaneous friction to sharpen a knife.
Keeping Your Knife Clean: It may seem like a no-brainer, but cleaning your knives is as necessary as sharpening them. You can use hot water, dishwasher, soap regularly. Keep the tip of the blade away from your body and fingertips for safety measures.
These basic knife skills will shape your kitchen experiences in a positive way. Just practice a bit, as these worth some sweat.
Since you are reading this article, I can assume you have already developed a love for Sushi. This one-sided love can cost you bucks even re-financing your home is not impossible !! Fortunately, Sushi can be prepared at home just as delicious as the ones they sell in the store. You have to learn to slice the fish evenly and it’s not cutting your fish fillets into small chunks. All you have to do is to remember the tips following regarding Sushi preparation:
If your fish is not cut into pieces evenly and appropriate for making Sushi, It becomes way harder to slice sushi rolls. Indistinctly cut fish fillets won’t help you to cut horizontally through the piece with the knife.
I think you have already noticed sushi chefs using very sharp knives. These are mainly Yanagibas, Traditional Japanese knives for Sushi making, long enough to make a single cut through a piece of fish. It’s actually a single-bevel knife used for fish.
As soon as you start cutting the fish, you will notice that the connecting tissue has a specific grain to it. You won’t be able to cut straight through this compact grain structure. That’s why you must cut against this grain at an angle. If your fish was cut correctly by the fishmonger, cutting would be easy.
Holding your knife parallelly to the cutting board is much necessary. Otherwise, The Sushi roll won’t acquire its desired shape.
No two fishes will have the same kind of flesh type and grain structure. You have to adjust your knife angle while cutting. Too much of these tissues won’t be easy to chew. This will ensure proper texture and shape of your Sushi roll.
You want your pieces of fish to have a cross-section that measures half an inch in length and half an inch in width. Your Sushi rolls must have uniform size and shape.
Use a sheet of plastic wrap to cover your roll while cutting. Make inside-out rolls and the plastic will help you keep the rice together and also with overall stability while slicing.
Keep an extra bowl of water for dipping the knife blade for an individual roll. The other one you can use for damping nori to seal it while making sure you don’t make it overweight.
Use Quality Toothed Knife:
The trick of a good roll is leaning the blade on the nori roll and after that, moving the knife without any pressure. The slice must be cut only by the teeth of the blade.
Use Two Motions:
Professional Sushi chefs often recommend cutting rolls in two motions. First, One slice forward which brings you halfway through the roll. Then, slice backward to complete cutting.
A carving knife is mostly used in kitchens. Chefs often use them on Hams, Turkeys, steaks and some other meal preparations. However, artists have different uses of a carving knife too like carving woods and pumpkins. Proper use of a carving knife is necessary for kitchen safety. Despite what people think, sharp carving knives are way safer as they cut through the food items with very little resistance making it much easier to control. To use a carving knife properly, you must know its types and their individual applications.
Carving knives are classified based their details of shape, blade type, and tip. An attractive piece of art needs a carving knife:
Chef’s carving knives are vehemently used in kitchens both by professionals or general mass. This kind of knife has a sharp tip and fine smooth blade. A chef’s carving knife is thought to be easier to keep control while cutting, as it faces less resistance. Regular sharpening is necessary by grinding stone or honing tools. Close attention is required to the angle between blade and rod. Too much pressure must not be applied while sharpening the knife. Consistency can be maintained if one individual sharpens the knife every time.
Pumpkin carving knives are a bit customized for the sophisticated work required to be done by it. It has a serrated blade and sharp tip for smooth cuts. The hurdles of using these come from uneven surface and guts that get on the hands. Putting the seeds and guts in a plastic grip ensures a secure grip and keeps the slick material away from the pumpkin and handle of the knife. Make sure you wash and dry your hands thoroughly after removing the guts of the pumpkin. Stay safe while the tip of the blade pokes through the fleshy part of the pumpkin. You want to use a rounded tip, serrated knife and be mindful of the position of both hands.
Wood carving knives are used by artists and plumbers or other professionals. Short and smooth blade with a sharp tip is its main characteristic. You must ensure that the knife is sharp, otherwise, it can get stuck in the wood. Make sure you fasten the wood to a table and reposition your body according to it to avoid faulty hazardous carving.
No two materials need the same technique in case of carving, so proper use of these knives comes with experience and practice. To avoid serious cuts or injuries, always wear protective gloves made of leather.
Wipe the knife clean after each use, as it gets harder if you leave debris to stuck on the blade for a long time. After using a knife, wash it thoroughly with tap water while brushing off pumpkin or any other food debris with a sponge. You have to be careful while washing to hold the knife with the blade pointing away to avoid any injury. Lather a sponge with soap and make sure you don’t scrub the blade too hard.
Then soak the knife in water for several minutes to dilute the debris if any remains or so. Don’t soak it for a long time to avoid rust on the blade. And now dry it with a clean towel properly and make sure it’s not wet.
Using a carving knife is not at all hard, rather pleasing and worthy in every aspect. Hope this article helps you with proper guidelines of using yours.
Filleting fish in the kitchen is quite an easy task, yet most of the people find it daunting.As most of us don’t know the actual method of filleting a fish like Coral Trout, Barramundi, Mangrove Jack, Salmon etc. with a knife. As we master this by the passage of time, the task becomes easy and on the go. Using a knife for filleting the fish properly is worth practicing as a lot depends on this. All you have to do is to know these 5 steps to fillet a fish with a knife effectively:
If your fish is not cleaned up at all, remove all the Fins, Scales and Guts. Open belly from below and grab the gills to pull out all the guts. It’s a better idea to let the fishmonger do this scaling for you. Scaling is sort of a messy business. Although it becomes easier after you snip off the fins. Just use the blunt portion of your knife pull it against the scales.
Put the knife at the back of the head, just where the meaty part meets the bone area. Then make a cut there.
With one hand, pressurize on the fish and with another, try cut out one fillet. Make sure the pressure is evenly distributed over the body, otherwise the cut would not be even. Start from the back of the neck and cut by the Dorsal section (The Linear Spine). Keep in mind that there should be no flesh attached to the bones. To ensure it, You can take a peek as you go by lifting the fish gently and look at the Dorsal bone.
Now turn the fish over. After flipping it, make a cut at the back of the head at a certain angle (mainly 40 degrees) so that you don’t lose any good meat while cutting. Then Slid the knife under the flesh and make a horizontal cut by applying pressure with your hand. Make sure that the pressure is distributed all over the body part. Once again, You must remember to cut right above the bones and check it in the midway by lifting the fish if there is any fish wasted.
Now turn the fish over. After flipping it, make a cut at the back of the head at a certain angle (mainly 40 degrees so that you don’t lose any good meat while cutting. Then Slid the knife under the flesh and make a horizontal cut by applying pressure with your hand. Make sure that the pressure is distributed all over the body part. Once again, You must remember to cut right above the bones and check it in the midway by lifting the fish if there is any fish wasted.
Now turn the fish over. After flipping it, make a cut at the back of the head at a certain angle (mainly 40 degrees) so that you don’t loose any good meat while cutting. Then Slid the knife under the flesh and make a horizontal cut by applying pressure with your hand. Make sure that the pressure is distributed all over the body part. Once again, You must remember to cut right above the bones and check it in the midway by lifting the fish if there is any fish wasted.
The belly flaps are not tasty at all and often taste bitter from organs they once contained. Belly flaps often carry bones too which can cause havoc while eating. We are looking for solid straight lines though the side part of the body of the fish, so hold the knife perpendicularly. Don’t forget cutting off any bone that’s visible from outside and the part previously attached with the tail.
Remove the pin bones with the help of the blunt side of your knife. Run your fingers through the spine line and then pull the pin bones out without digging into the fish. Hold the bones with knife and the tip of your finger.
These were some efficient tips to use your knife effectively for filleting a fish. I hope it will help you with your kitchen charisma.
The start of a perfectly cooked meal is the being properly sliced into pieces. Proper shape of food items determines its boiling and compatible mixing with other ingredients while mixing. No matter how perfect you are while adding spices or salt in your cooking, imperfection in cutting takes a toll. People who are skilled in using kitchen knives, have this advantage and one step ahead in winning people’s heart with their culinary charisma.
Kitchen knife skills are a must to have for self-satisfaction in the kitchen. Skill comes with repeatedly focused work cycles. You can easily achieve kitchen knife skills by knowing what to practice and how to practice.
Most of us use the center of the blade to cut items. It makes cutting delicate stuff, like: carrot slices or chicken breasts tougher. Just try to use the tip of the knife. Don’t forget to come back and thank me later.
Curl your fingertips under your knuckles and then hold the food with them. It gives a better grip while making sure your fingertips not prone to any chance of getting cut.
This method is quite obvious but a bit necessary to practice. Hold the grip at the joining point of the blade and the handle. Then use your wrist as a fulcrum to move the knife up and down. This method is a gem for chopping.
Home cooks like we often tend to hold the knife by its handle. But experts say it’s safer hold the grip a bit higher. They call it “Choking Up”. Your hand should straddle your finger guards where the blade of the kitchen knife meets the handle. It gives a better posture for cutting works like chopping, slicing and so on.
Dicing is a cutting method where no regular shape or size of food items is necessary. Just put 3/4 cubes on the cutting board and continue cutting to make sure you cut as many slices as you can.
Chiffonade is a cutting method which is used for cutting herbs and greens. Just cut out the roots at first. Then position leaves parallel. Don’t cut vertically, it will cause bruises. Very crucial for garnishing any meal.
Insert the tip of the knife. Then cut the upper joint. After that, peel out the outer part in a circular motion.
Start by cutting out each end (Topping and Tailing). Then use Wrist-Fulcrum method to cut the food item in regular shape. Then stack them in a regular shape and cut again. The pieces should be larger than 2/3 inches.
Garlic and onions are minced mainly. Put the pieces lengthwise and then cut. After that, Rotate the pieces 90 degrees and chop again.
Julienning is a bit sophisticated yet worth learning cutting practice. Put the food item in the cutting board and cut by 1/8 inches (One rivet to another distance), then cut another 1/8 inches after rotating 90 degrees.
A Knife is a cutting instrument mainly used in household and kitchen purposes. Though it is considered as a useful instrument but improper use of the knife can cause injuries to body parts. Children like to imitate what they see so, they will try it for themselves someday with or without your presence. There are some basic rules for using a knife properly. So everyone should know and practice them for the safety of their children.
These are only some basic rules for the parents. The main necessity is proper attention and real power to enhance safety measures around your home. By following the above rules you can easily teach your children about the use of a knife properly.
A knife is a multipurpose friendly companion in our daily life. It can reduce tonnes of workload just at one blink.All you have to do is just knowing some simple tips and it will be your best friend in the kitchen. But, If you are not well aware of the safety guidelines of using a kitchen knife, It can cause you serious injury.
1. Chef’s Knives: It’s the largest knife in the kitchen with 8” to 10” blade. The grip of the knife has to be tight with the full tang and wear resistance.
2. Paring Knives: It can be used in the kitchen for both peeling and slicing fruits, more veggies and so on.
3. Utility Knives: I use these for slicing meat. It’s also called ‘Sandwich Knife’. It’s longer than paring knives but smaller than Chef’s knives.
4. Boning Knives: It has a flexible curved knife to cut around meat and bone. Generally 4 to 5 inches long.
5. Bread Knives: Bread knives can be pointy and curved, but it’s a must to be serrated. Experts suggest it be serrated for the better cutting experience. 10” knives are good for cutting whole loaves and 6” knives for slicing sandwich buns.
Knife Materials: High Carbon Stainless Steel is the most appropriate material so far for kitchen knives. These knives don’t stain and hold a sharp edge longer than usual. Ceramic knives sometimes considered too sharp for daily use. It needs a cutting board in usage and you have to be an expert to sharpen these knives. Both wood and metal handle can be used for holding knives. Wood deteriorates quickly and is observed to have less gripping property. Washing knives with a dishwasher is a more viable option.
Sharpening a knife: Sharpening a knife is really necessary, otherwise, it can make food items slid off and even cut your fingers badly. It’s an easy task to be true. Just hold the gripping bar at 20 degrees to any steel bar and slide it from top to bottom. Keep sliding as if you were slicing the metal. You can easily detect a properly sharpened knife by the pointy shiny tip of the blade.
1. Chop slowly and carefully.
2. Hold the grip properly.
3. Cut keeping things away from your body.
4. Always make sure your hands are dry.
5. Curl your fingers under on while holding fruits or vegetables.
6. Keep the kids and pets at a safe distance from the kitchen while you are working with knives.
7. Use your dominant hand to hold the knives.
8. Cut in a swingy rocking motion.
9. You want to keep your hand moving while cutting, not your wrists.
1. Keep it free from damp.
2. Stick it to a block or magnet rack.
3. Wash your knives by hand or use a dishwasher.
4. Don’t forget to wash the handle.
Everyone wants to use good knives. Therefore, it’s important to go for knives that are easy to handle, strong, durable and long lasting.here; we will talk about a few things that should be kept in mind when buying knives.
Before you buy a knife, make sure you decide on the type of knife you need. Based on your cooking habits and styles you can choose one knife. Knives come in different sizes and shapes.
How much steel has been used in the knife you are going to buy? You should look at the hilt for any signs of welding or joining. If you can see this sign, don’t buy that knife, as the welded knife won’t be strong enough. Ideally, it’s a good idea to opt for knives that are made from steel.
For precision and speed, you can go for a lightweight chopper. On the other hand, the heavier ones can be used for cutting solid stuff, such as fresh ginger and nuts. So, make sure you choose the right chopper.
The chopper should have a balance. The handle or the blade shouldn’t be too heavy. If the knife is not balanced, you will find it harder to work with it.
You should consider the material that was used to make the handle. Often, the handle is wood, toughened resins or plastic. You may also find some old knives with handles made of bone. You shouldn’t buy them as the bone will become brittle with the passage of time. Make sure the handle is made from hardwood or some other high-density stuff.
What is the blade made of? Ideally, make sure the blade of your chopper is made from ceramic as you can sharpen it to scalpel quality. Aside from this, ceramic choppers hold their sharpness for several months. However, the downside to ceramic is that these knives are fragile. On the other hand, high-end choppers are quite expensive.
If you want your chopper to last longer, we recommend that you go for a chopper made of steel. Also, you should invest in a good sharpening stone as well. For instance, you can opt for a steel knife as it has a quality cutting edge. However, once it becomes blunt, you will have to spend a good deal of time making it sharp once again.
For storing your chopper, you can use a knife block. Some choppers come with their quality storage boxes. However, most chefs just wrap their choppers in an apron and put it in the right cabinet in the kitchen.
So, these are some tips from professional chefs to help you buy the right knives for your kitchen needs. It’s recommended that you shop around before selecting the right type of choppers. The right choice will make the kitchen chores a lot easier for you. As a result, you can save a lot of precious time.
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Kitchen knives are an extremely important investment when it comes to your kitchen and cooking. That’s why you must have the best kitchen knives possible, so you aren’t left with dull and lifeless knives. You must also have a sharpener for your knives, to prolong the quality of the knives so you aren’t constantly buying new ones!
For long days in the kitchen, a knife set is a perfect investment for yourself and your family to save time and overall, money. A kitchen knife is meant to slice through the thinnest and toughest of all ingredients – including cheese, vegetables and meat. A good set is extremely important if you work in the kitchen often, and a good set will make it easier (and more fun) to cook wonderful dinners for yourself and your family.
By far, the kitchen knives with the best reviews are the Chicago Cutlery Insignia 18-count set. This set has a 4.5-star review average at Kohl’s, and it’s easy to tell why. Reviewers say that the knives are sharp, of a good weight, and stylish for your kitchen! No more shredding your meat into pieces; instead, these knives slice straight through even the toughest meats and vegetables. This set also comes with a built-in sharpener – an expense that you would normally pay for separately!
If you can’t afford to shell out the money on a truly great set, there are backups that don’t break the bank! The Cuisinart C77SS-17P Artistic Collection 17-piece set is a great choice as a backup. This set has an average of 4.5-star reviews on Overstock.com! The only problem with this set – the knives are extremely sharp! One reviewer cut his finger on the first use, as he didn’t expect the knives to be so sharp! Unfortunately, it doesn’t seem that this set comes with a built-in sharpener, so that’s an extra expense you’ll have to pay for!
So if the knife set you have chosen doesn’t come with a built-in sharpener, you’ll be paying a little extra to extend the longevity of your knives by buying a specific knife sharpener system. There’s a great handheld sharpener that you can get from Crate and Barrel – perfect to put on a wedding or birthday registry! With all 5-star reviews on the Crate and Barrel website, the Wusthof Classic Ikon Handheld Sharpener is a perfect pick! No longer be a slave to your dull knives – give them a longer life with a great sharpener!
From my research, it seems the best kitchen knife comes from the Chicago Cutlery Insignia set. Not only can you appreciate the ease and comfort of the knives you work with, but this set comes with a sharpener. Although the set itself is more expensive, buying a sharpener separately can be equally, or more, expensive.
The best kitchen knives are out there – you just have to find and use them!
You’ve caught a beautiful fish that will make a perfect meal. After gutting the fish, you must cleanly remove the flesh from the head, bones, and skin. The tool for this task is a fillet knife. A fillet knife has a blade that is about seven inches long or about 18 cm. Its thin tapering blade is very flexible and ideal for separating the fillet or meat from the bones and skin. However, those bones will quickly dull the blade. You need to know how to sharpen a fillet knife to get the best use from it.
A fillet knife has a very flexible steel blade due to the high carbon content. Because of this flexibility, sharping the blade is more challenging. The bending of the blade can make it difficult to get to the tip. A dull blade will tear the meat or leave skin or bone behind.
What you will need to get the best edge:
Here are the instructions you will need so you will know how to sharpen a fillet knife and always have a good tool close at hand.
While holding the fillet knife in your dominant hand, position the blade against the whetstone at about a 10 or 20-degree angle. The angle of the blade will affect the sharpness. The edge should be pointing away from you. With long even strokes, push the knife away from you while keeping it at the same angle, being sure to drag the entire edge, including the tip, down across the stone. You should be able to hear the stone taking some steel from the blade with a quite grinding sound.Repeat this motion several times, occasionally stopping to test the sharpness. A piece of clear plastic wrap will slice easily with a properly sharpened blade.
Do not pull it back toward you on the stone. This will possibly ruin the edge.
Once you are satisfied that you have sharpened the fillet knife enough, take the honing steel in your other hand and pull the blade of the fillet knife along the length of the rod. Let the entire edge of the blade pass along the honing steel. When you have brought it near the handle, switch to the other side, alternating to the opposite side of the blade as well, repeating the motion. Do this several times to get a nice clean edge.If you don’t feel comfortable drawing the fillet knife toward you, you can use the same motion pushing the knife away from you.
Follow these simple instructions on how to sharpen your fillet knife and you will always have a clean, sharp edge. Having the right tool for the job always make the job easier and more efficient.