Knife skills refer to the safe and efficient use of knives to accomplish your culinary tasks. Knives are one of the most important tools in any kitchen. You need to select knives that allow you to do your cooking in the safest and most effective way.
Some important knife tips to memorize:
- Use the right knives
- Keep your knives sharp
- Hold your knife correctly
- Secure your chopping board
- Tuck your fingers away from the blade
- Cut in a rocking pivot motion
- Use knives for their intended purpose
Most important knives:
- Chef knife
- Paring knife
- Bread knife (serrated)
Basic Culinary knife cuts
Knife cuts are important because they offer consistency in the cooking time and appearance of vegetables. When you cut your potatoes in the same size, they will cook evenly, you don’t need to keeping tasting them. Here are some basic knife cuts:
- Rondelle: Used mainly is salads.
- Julienne (⅛ inch x ⅛ inch x 2½ inches): Used mainly in Asian stir fries.
- Brunoise (⅛ inch x ⅛ inch x ⅛ inch): Used mainly in sauces, I love it in fried rice too.
- Batonnet (½ inch x ½ inch x 3 inches): Used for vegetables served raw with a dip e.g. carrots and hummus.
- Medium Dice (½ inch x ½ inch x ½ inch): Used commonly in soups.
Videos will be uploaded to demonstrate these knife cuts, enjoy!
