How To Be Good At Knives
Instant slicing and dicing mastery in one handy graphic guide.
Using knives the right way (and yes, there are a lot of wrong ways) makes everything you cook better looking and more delicious. If you need some schooling, this edutaining infographic is a great place to start:
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ninjacoughdrop 6 months agoIt has never occurred to me to leave the root of the onion on while dicing. Mind = blown.
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Foozlesprite 6 months agoSad to see Santoku knives are not on here—they’re a great knife to have in the kitchen, sort of a hybrid of a chef’s knife and a cleaver.
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FlickMontana 6 months agoYou really shouldn’t cut any meat on a wooden board, or at least cut it last before you sterilize that bitch. Nasty bacillus love wet, porous wood.
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WhatTheHolyHeck 6 months agoI own some really great knives, but the one that gets the biggest workout is an angled 5” gently serrated utility knife. It can do almost anything and the grip angle is incredibly comfortable.
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Emily Fleischaker 6 months agoI agree with that - although I really like having a boning knife for breaking down chickens.
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squattyfinger 6 months ago
Try an offset serrated instead of a bread knife - the offset makes everything easier. Great for tomatoes.
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