If there’s one thing that will make your time in the kitchen effortless, efficient and enjoyable, it’s tackling basic knife skills. Below you’ll find our essential tips and a video of ICE Chef Michael Garrett demonstrating how to cut three common vegetables that are surprisingly tricky to break down: an onion, a pepper and a head of cauliflower.
Core Knife Tips:
- The average cook only needs three knives in the kitchen: a chef’s knife, a paring knife and a serrated knife. The first is for general slicing, dicing and cutting. A paring knife is ideal for peeling or more intricate work. A serrated knife is essential for cutting any food items with a hard outside and soft inside—like bread or tomatoes.
- Proper knife handling: Grip the handle of the knife with your dominant hand, and place your thumb and forefinger on either side of the base of the blade. The other hand’s job is to prevent food from sliding around on the cutting board. For safety purposes, it is best to tuck your fingertips in (curled under like the legs of a crab), while maintaining a steady grip. To slice through an ingredient, rock the blade from tip to base (and repeat).
Read on for more knife tips and to watch Michael Garrett break down difficult produce.