When it comes to knife skills, I think the culinary world is a safer place without me offering advice. But when I learned this Nugget of Knife Skill Wisdom, I had to share.
Chop as you normally would.
Use the back of the knife instead of the blade to scrape pieces off the cutting board. That way, you won’t dull the blade.
Pretty sharp, huh?
Check it out! This was featured in the LA Weekly.
What knife set is that from, it’s really slick… good advice too :)
Stuart Reb Donald says
Johnathon, that looks like a Global. They are well regarded knives. Better known to professionals than to general public.
Here’s a neat little bit for you – you are much more likely to cut yourself with a dull knife than a sharp one.
Average Betty says
Thanks, Jonathan :) It’s a Sho (long “O”) knife. It’s the only one I have but I really like the size and weight of it.
Hey Stuart! I totally agree that you are much more likely to cut yourself with a dull knife than a sharp one! I’m a sucker for a sharp knife. My skills aren’t pretty but I don’t cut myself too often :)
Knife talk, I love it! :) Good tip,also,the cutting board material will dull the knife much faster than whatever food you’re cutting. Glass and acrylic are much harder on the blade edge than polyethylene or wood. I have some leather strop skills if you’re ever in need. lol And with as much cutting that you must do in your line of work, I’d bet your knife skills are better than you think. :)
Zeke Quezada says
Now I really want to chop something!
Average Betty says
Hey Seti! Knife talk is the way to your heart, huh? And leather strop skills? Be still *my* beating heart <3
Chop, Chop Zeke! You rock :)
Yes, but not the only way. :) ooh…struck a chord there with the leather strops. lol
Tee Jay says
If you use a knife block you can also insert the knives blade side up. I do this and it seems to make a difference.