If you’re like me, you want to release your inner Samurai and look like the chefs you watch on TV when it comes to your knife skills.
Not only do you look like you are the master chef of your domain, but it also makes the prep work more enjoyable, faster and safer.
Your meals will also look better, and you will be able to tackle more complex cooks in less time.
You too can do this with the right instructions and some practice.
The following videos take you through the basic knife skills you need to learn.
The first one is from Jamie Oliver. He’s teaching a class on the subject to a group of students…
This video features Cordon Bleu Chef Elizabeth Whitt.
And finally here is one for the basics:
Here’s a couple of videos on how to cut up a chicken:
This one shows you how to cut up a chicken instead of buying the parts—I do this all the time…
I personally love chicken thighs and think they are the best tasting part of chicken.
I will often debone them so they are as easy to eat as a breast yet are much more flavorful.
In the video below, the instructor suggests using a flexible fish knife—which is really a flexible boning knife. Here are a couple I have that are well suited for the task:
Here’s how to easily debone a thigh…
There’s so much to learn about how to properly use knives for cooking, that I will share more tips and techniques in future posts rather than overfill this one.
As always, I look for your feedback and your own experiences.