Post by julian on Feb 28, 2006 2:55:05 GMT
Handling Knives
Knives can be your best tools in the kitchen; however, they must be respected at all times.
The Cutting Surface
Before you start chopping away, keep your cutting surface in place by laying a dampened towel between it and your counter or table.Keep the blade in contact with the cutting surface at all times.
Holding the Knife
The real "Secret" to using a knife is to always keep the blade in contact with your cutting surface, especially when preparing most vegetables. Meats, chicken, fish, etc., on the other hand, are the exception, because these items weigh more and flop around, making slicing a little more difficult. Caution, nevertheless, should always be exercised when using any type and size of knife.
Slicing
When you want to slice foods, such as: onions, celery stalks, potatoes, carrots, etc., hold the items together with one hand and pivot the knife at it's tip and hold the blade at a 95' towards the hand holding the items, always keeping the tip of the knife in contact with the cutting surface
As you chop away, move the blade closer to the uncut items, and when you're left with a small amount to chop, move your hand away from the items and place it on the tip of the knife and then finish them off. You can slice foods more evenly by pivoting the knife.
When you don't keep the blade in contact with the cutting surface things don't work out as well.
Chopping and Mincing
When you want to finely chop foods such as: onions, garlic, parsley, or other items, pivot your knife by keeping the tip of the knife on the cutting surface at all times and hold the knife at an angle, about 95' angle, towards the hand holding the tip. This way, you use the blade to push and keep the food particles down, thus making them easier to chop. If the knife should slip, then the sharp side of the blade will slide away from where you're working, and away from your other hand and fingers. In addition, you make less noise, as compared to when raising and lowering the knife of the cutting surface trying to mince foods.
Never scrape foods off a cutting surface using either sides of the blade, in either case, because this can ruin your knife, over use and time. Try, instead, to push off foods using your hand.
Placing your fingers on the tip of the knife prevents injuries.
The "Other Side" of the Blade
When slicing sandwiches, or cutting through other hard to hold items, such as: potatoes, onions, turnips, etc., hold the knife over the food and secure the food down in place with the other hand, using your fingers and thumb.
Leave a gap between the food and the palm of your hand, so that the knife can move freely without cutting you. The blunt side of a knife, if not respected, can cut you just as easily, so be careful with it.