Kitchen Basics – Part 2 (c) Knife Skills

Basic Knife Skills – a NY Times Video

We could undertake the effort to make a video (adding to the hundred+ already out there),
write a long explanation of how and what are the knife skills that every commercial chef needs to master < that’s a link to a 31-page pdf.

Or, we could just provide a link to a NY Times video that does a really decent job of explaining knife skills:
NY Times Cooking – Basic Knife Skills < that’s a link to the page and videos.

In the “Chop” segment you will see the VERY important correct position for your off-hand when needed for extra effort (cutting cabbages this week) or for extra control.
Hand FLAT on top of the knife, fingers extended.
Your fingers never get close to the cutting edge.
Never ever allow your off-hand to clench.
Doing so exposes your fingertips to the blade edge.