I've been trying to develop chef's knife skills. However, this guy's instructions result in an awkward hold for my wrists:
I've been trying to develop chef's knife skills. However, this guy's instructions result in an awkward hold for my wrists:
Pinch grip is the most used. knife hand controlling with index and thumb handle secured by three fingers on the handle.
Loose enough that you can cut without much fatigue but tight enough that the knife doesn't twist out from under you.
It isn't that different than my hand position when I am on the hoods.
Non knife hand fingers always curled under. Don't raise the cutting edge higher than your knuckles. Let the belly of the knife work for you, rocking and sliding.
Some good info in the following:
Getting a Grip on a Good Pinch | Cook Food Good
GUILLOTINE AND GLIDE – The Classic French Action | Cook Food Good
Video on Epicurious.com: Knife Skills: How to Chop
look for Jacques Pepin videos on youtube and netflix - there's lots. The video about deboning a chicken is pretty awesome.
Pepin's book La Technique is excellent, not just for knife cuts but for many essential skills, and An Edge in the Kitchen by Chad Ward is a great knife-specific guide. Videos by chefs who can actually cook can be great - choose a video by Pepin or Ramsay or Bourdain over those starring Paula Deen or Sandra Lee and you'll be fine.
Any experts out there have something on sharpening? I don´t know what I´m doing wrong, but I can´t seem to get the razor edge that seems so easy for a lot of people. Its quite a sad story really.
Amazon.com: La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking (9780671707118): Jacques Pepin, Leon Perer: Books
I studied this text as a young chef. Ms, Pepin is a master.
"GIADA De LAURENTIS.."
the best knife skills -- any skills,
ronnie
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