Don’t forget that essential of any kitchen – knives. We’ll cover the selection, use, sharpening, and care of knives. I will demonstrate how to use knives, especially the French (or Chef’s) knife in a professional way. I will also demonstrate how to sharpen knives following the Professional Chef’s guide to knives. We will learn how to cut or shape vegetables. I will demonstrate how to cut julienne, mince, chop, and dice.
- Knife Sharpening / Honing
- Knife Skills – Dice and Julienne
- Potatoes and Onions
- Tomato Pico de Gallo
- Potato Carrot Mash
- Caramelized Onions
- Tomato Concasse
A good knife is essential in any kitchen, from the professional to the home cook. Today we will discuss the various parts of any knife, including how to care for them.
First, some tips on how to handle a knife:
- Always keep your knife sharp! A dull knife will lead to more injuries because you have less control over the blade and the product you are working on. Today Chef Eric will show you how to sharpen your knife with a stone, but many decent knife sharpeners are available in local stores.
- Never let a knife soak in a sink full of dishwater. If the knife has a wood handle, the handle will become damaged. Also, someone may reach into the sink not knowing a knife is there and become injured. Lastly, never wash a knife in the dishwasher. A high quality knife should always be washed by hand.
- Never attempt to catch a falling knife. Let the knife fall and get your feet and hands out of the way.
- Never let the knife hang over the edge of the table or work surface.
- Always hold the blade down when walking, like scissors.
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