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Thread: Knife skills

  1. #1
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    Knife skills

    Well, now that I started to use my knives for a while it became apparent that I am a bit lacking in knife skills. What would be a good resource to improve them. Mine main mistakes were
    cutting too far back ( mixture between chopping and proper push cuts which should happen further up the blade.)
    Holding the knife too tight which caused steering.
    Not being positioned correctly so I could see exactly what I am cutting.
    Inconsistent slices.

    I am wondering what else I am doing wrong and would like to look at the right stuff rather than try to unlearn stuff down the track.

  2. #2
    Senior Member Geo87's Avatar
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    Knife skills

    Have you checked out theory or saltys you tube videos? Pretty good place to start .

  3. #3
    I think this is a good video:



    As far as body, hand & food (on board) position. Being relaxed and having rhythm. Using light pressure.

    Jacques Pepin videos (tons on Youtube) always are filled w/ good technique and they will make you hungry.

  4. #4
    Practice. I asked one of my first chefs how to cut swordfish, his answer was cut 1000 pieces. I would look into volunteering at a local soup kitchen and just go to town doing prep for them.

  5. #5
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    lots lots lots lots of repetition lots lots lots more repetition, many bandaids along the way.

  6. #6
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    Quote Originally Posted by panda View Post
    lots lots lots lots of repetition lots lots lots more repetition, many bandaids along the way.
    Yep. Went to town lat night with 2 cabbages and a shig usuba. Shredded both, better at the end than the start I think.

  7. #7
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    As it was mentioned before your cutting ability is largely depended on practice. To build up the right feeling or call it muscle memory I suggest you start off with a dull knife. No fun to use, but you keep all of your fingers until you reach the point where you get accustomed to it. From then on it's a no-look-movement.
    Well, pretty much.

  8. #8
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    What's the fun in that.

  9. #9
    I was cutting almost everyday for a long time and it didn't help much because my technique was so bad and my knives were blunt. I was hacking and sawing most of the time.

    You can join Rouxbe for a free trial. It has pretty good online videos showing you how to cut and cook.

    I improved my basic cuts by making every single brunoise dish out there. Minestrone, Macedoine, salsa, etc. The brunoise lets you practise all your basic cuts.

  10. #10
    Senior Member chefcomesback's Avatar
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    Quote Originally Posted by rami_m View Post
    Yep. Went to town lat night with 2 cabbages and a shig usuba. Shredded both, better at the end than the start I think.
    You can help me make sauerkraut for our oktoberfest (300-500 pax), I will happily have you in the corner instead of the robocoupe with the slicer attachment :P

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