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Questions tagged [knife-skills]

98 questions
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What is the most effective method to mince candied ginger?

I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My problem is that even using a well-sharpened knife, it gums up both the blade and the…
baka
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chef's knife for cutting chicken, or butcher's

Hey guys, I've had a set of Global knives for a few months now and love them. I cut up a whole chicken the other day, and had a bit of trouble getting through the bone, so use my large chef's knife as an axe/butcher's knife and chipped it in a few…
Mike
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What to look for when purchasing a honing steel?

I currently don't have a honing steel. Since I have just started experimenting with cooking I bought a cheap IKEA santoku to learn to care about it. I am planning to buy a better knife (not necessarily santoku) after some time and experience. I…
styrofoam fly
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How do I trim fat down to an even layer?

Say I have something like a pork shoulder that I want to serve whole, with the layer of fat nicely browned under the broiler, but the fat is much thicker than I'd actually like to serve. How can I trim it down to a layer of the desired thickness…
Cascabel
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Fruit peeling techniques

I came across this page (How to peel a mango) while surfing and I found it very interesting. What kind of methods and knives/kitchen gadgets do you use to peel fruits? Are there different tools to peel delicate and heavy skinned ones? According to…
Mehper C. Palavuzlar
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How to Debone Oxtail?

I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it calls for ground oxtail, which does not sound easy to produce. I have a set of cooking…
eternal
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How do you develop the knife skills to properly use a Chinese cleaver?

So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife. Apparently, it is a great multitasker but requires a completely different technique set to use…
sarge_smith
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How do I hold my knife to prevent blisters when chopping?

I have a Wusthof Trident Classic 8" Cook's knife that I use for chopping. I thought I was holding it properly but when chopping for extended amounts of time I end up with a blister on the edge of my palm at the base of my index finger where it rubs…
squillman
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How can I dice vegetables on a small cutting board?

I have a fairly small cutting board - about 8.5" x 12.5" (22cm x 32cm), and I am finding it difficult to dice vegetables, especially the onions, without stuff going all over the place. Is it my technique that's sloppy or should I just get a bigger…
Beyond Ramen
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Chopping fresh cranberries

Are there any good ways to chop fresh cranberries? It tends to end up a bit tedious for me, not catching too many at a time with the knife, and chasing after the ones that roll away. (And I don't have any machines that'd do this for me.)
Cascabel
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What is a julienne cut?

I'm not familiar with the term "julienne" in cutting and knife skills. What is the purpose of it? How do I safely execute the cut? Related question on applications of the cut: Julienne applications
dpollitt
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Steel honing rod vs ceramic honing rod

I got a fairly expensive Kramer/Zwilling knife as a present and so now I am forced to learn how to at least hone a knife (or keep it on a shelf and never use it). I think for now I'll let a pro actually sharpen the knife since the knife sharpening…
merk
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How to cut a cooked chicken, including the bones, with a cleaver?

I'm interested to know the proper way to cut a chicken into pieces using a cleaver, without cutting around the bone. When I go to Chinese restaurants, they often serve chicken neatly cut with a cleaver into pieces including the bone. However, when…
Arlen
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What does"relax on the way forward" mean in relation to knife sharpening?

When the person says: "you relax on the way forward", when sharpening a knife, what does he mean? Here's a video where I heard that term https://youtu.be/0TPDgdo7jfM?t=2m54s
Jenia Ivanov
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Drawback of Kullenschliff (Granton) knives

For many knifes are available with or without Kullenschliff while the price differs just a few $ (or few EUR). The positive effect is that soft and sticky food such as cucumber sticks less on the blade due to air pockets. For example these two…
Jonas Stein
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