On a knife edge…. The experts from Global knives share their top tips for getting the best out of your knives

• Make sure your knife is sharp. If your knife isn’t sharp you won’t be able to make a clean cut and it could damage the ingredient. A dull knife also requires more force to make a cut, and because it’s harder to control if it slips the consequences will be worse.
• Make sure your knife and the cooking environment is clean. Apart from the obvious hygiene issues you don’t want any contamination of flavours.
• Lay all of the knives you need to use on a cloth for easy access. The cloth will reduce the risk of the knives off the surface and an organised approach reduces risk of industry.
• Make sure your chopping board is firm on the kitchen surface and isn’t likely to slip.

Introduction to Knife Skills:

Introduction to Fish Knife Skills:

• Make sure you are at a comfortable height. It’s easier to use the knives if you are comfortable and have a full range of movement.
• Respect your knife, respect your hands and respect the food you are preparing.
• For chopping vegetables like onion, use your knuckles as a guideline.
• Keep the tip of your knife on the board at all times when chopping vegetables.

Introduction to Sushi Knife Skills: 

• Use the whole knife- all parts are important. The tip, the blade edge and the lip of the joint between the handle and the blade.
• Be confident when using your knives, but not complacent.
• Most importantly, take care of your knives. They are your armoury!

Introduction to Meat Knife Skills: