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: