Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [knife-skills]

98 questions
16
votes
1 answer

How do I cut a blooming onion?

A blooming onion is a deep fried onion which opens up during frying to resemble a flower. Obviously, I start with a giant onion. How do I cut it?
txwikinger
  • 781
  • 6
  • 12
16
votes
5 answers

How to prevent sliced vegetables/roots from sticking to the blade

This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad. When making thin slices, with the problem worsening as the portions are cut smaller, the garlic clings to the blade and I have to wipe it…
JWiley
  • 1,010
  • 6
  • 16
  • 25
15
votes
3 answers

How do I *safely* use an aruvamanai

The aruvamanai is an indian kitchen multitool used by my grandmother's generation consisting of a fixed curved blade on a roughly boat shaped block. Its typically used by placing it on the floor, somehow holding down the block and pushing the thing…
Journeyman Geek
  • 2,172
  • 14
  • 26
15
votes
3 answers

Am I using my knives for the correct jobs?

I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct jobs? I have: Long (8 inch) flat-blade knife…
DMA57361
  • 1,775
  • 4
  • 23
  • 33
12
votes
6 answers

how to peel a pomegranate efficiently?

Two well known facts about pomegranates: they are yummy they are a pain to peel by hand do you know of any efficient ways to peel pomegranates? by efficient i mean two things: quick minimum number of 'hurt' arils be blessed
name
12
votes
4 answers

Is there an easy way to trim the ends off green beans quickly?

A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week. I also buy fresh beans in bulk when in season, and trim/blanch before freezing. …
stephennmcdonald
  • 8,446
  • 8
  • 37
  • 60
12
votes
3 answers

What is the advantage to using a knife beveled on one side only?

In European tradition, knives are beveled on both sides of the blade; coming to a point in the middle. In Japanese tradition, however, the bevel is only formed on one side (usually the right-hand side). What is the purpose and/or advantage of this?
razumny
  • 1,809
  • 6
  • 21
  • 26
12
votes
1 answer

Is it true about a dull knife being more likely to cut you?

I've heard people argue that a dull knife is more likely to cut you than a sharp one. The argument is that you are more likely to cut yourself by applying too much pressure with the dull knife. When too much pressure is applied, you jeopardize…
Tyler
  • 620
  • 2
  • 6
  • 14
10
votes
5 answers

Can bad honing technique spoil a knife?

I was really happy bringing home my first quality Zwiling Chefs knife. Before cooking I ran the knife through some paper - sliced like butter! After I was done and washed dried the knife, I decided to try the test again. It began tearing the paper.…
helpless child
  • 103
  • 1
  • 1
  • 4
10
votes
6 answers

How do I cut an oreo?

I recently made some decorated cupcakes that required oreo halves. I tried several methods: serrated knife - lots of crumbs, both halves would shatter plain knife (slowly) - lots of crumbs, both sides of both halves would shatter plain knife…
zzzzBov
  • 245
  • 1
  • 2
  • 10
10
votes
2 answers

How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?

When baking something which needs to bind - like a (British) flapjack / cereal bar - I have mixed results when it comes to cutting it, even if I repeat the same recipe. Sometimes it binds really well, sometimes it's a crumbly mess, especially after…
Tea Drinker
  • 4,170
  • 15
  • 42
  • 57
9
votes
3 answers

What is a good way to cut potatoes into wedges?

I have tried making potato wedges before but can't seem to find a good way of cutting them up. My pieces always seem to be of assorted sizes - so when they cook, the thinner ones burn and the thicker don't cook through. Does anyone have a good…
Bluebelle
  • 2,529
  • 14
  • 34
  • 34
9
votes
7 answers

Is there a way to keep chilled cookie dough from flattening while cutting it?

Whether using a serrated or straight knife, this seems to be a problem. I end up reshaping them by hand on the cookie sheet so they are round instead of oval. Is there a way to slice the dough to prevent this flattening? PS: I should clarify that…
apaderno
  • 7,052
  • 22
  • 73
  • 106
9
votes
2 answers

How do you prepare fresh fennel for cooking?

How do you prepare fresh fennel for cooking? My isntructions just say to "roughly chop", but don't say what parts of the plant to use.
Jonathan Allen
  • 235
  • 1
  • 2
  • 4
8
votes
3 answers

What is the safest, most effective way to cleave through thick bone?

While I was preparing bones for chicken stock today, I was rudely alerted to the fact that my cleaving technique was inadequate for bone-cutting when I nearly chopped off my left thumb. Fortunately my reflexes were quick enough such that I got away…
Aaronut
  • 54,811
  • 24
  • 191
  • 303
1
2
3 4 5 6 7