Knife Skills That Actually Matter
You do not need to dice like a TV chef. You need three cuts and a sharp blade.
By Ray Stewart
We are not training you for a brigade kitchen. We are trying to get dinner done safely and evenly.
The claw
Curl your fingertips under and let your knuckles guide the blade. This one habit prevents most kitchen injuries.
Even is better than fast
Uniform pieces cook at the same rate. That matters far more than speed.
Sharpen it
A dull knife is a dangerous knife. Hone before every session and sharpen every few months.
Written in the Stewart & Musell test kitchen.
