Bone Up on Your Knife Skills Before Spring
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Now that the planting season is coming here for most of us in the U.S., fresh vegetables are going to be plentiful in the coming months.
It’s an excellent time to bone up on your knife skills to get the most from your local produce.
Very popular culinary blog The Kitchn posted a nice little tutorial for those needing to learn knife handling skills when cutting fresh vegetables or a little reminder to those of us who need to brush up on them.
Particularly useful to note are the tips for keeping your cutting board from sliding and how to properly hold your knife while cutting.
Always remember to be extremely careful when using a kitchen knife and make sure it’s always very sharp so it doesn’t slip. I’m sure a lot of us have learned this the hard way.
We’ve been upgrading our knives over the years and have found that an excellent quality knife is worth it’s weight in durian. Our favorite right now is our Shun chef’s knife. Early last year we got an unbelievable deal at getting a “used” one at 50% off. It had the smallest, most infinitesimal ’scratch’ on the handle. The blade ended up being perfect. So don’t be afraid to go out there and look for a good knife. If you’ve got a high-end blender in your kitchen but have a $10 knife, it’s like having an incomplete kitchen.
But as far as knife skills go, I’ve never been very good at “the claw”…but I keep trying.
~ JS
http://www.RawFoodRightNow.com
