KNIFING

A kitchen knife, also known as a chef's knife, is one of the most important and versatile tools in the kitchen. A typical kitchen knife is 8 or 10 inches long with a full tang. If you want to make perfect cuts every time without fatigue, you must hold a kitchen knife properly.


Television chefs perform their knife work like rock guitarists perform solos. There is some showmanship involved in impressively fast chopping, slicing and dicing. But behind the flashy technique are the basics, and then there is the practice. Any chef worth her salt has spent immeasurable hours in the restaurant kitchen, honing her craft by doing prep work. If you chop 10 onions a week in your home, a working cook will probably chop 200. Learning how to prep quickly and efficiently is part of a day's work for a chef, but you can incorporate the same techniques with similar results.

Here are some sure proof tips to get you started on the proper useage of knives

· Sharpen your knife. A dull knife is not only worthless, but it's dangerous because it has the potential to slip and cut you. If you have to push down with anything more than minimal effort, your knife is not sharp enough. The knife should be doing the work, not you. You can have your knives professionally sharpened, learn how to use a sharpening steel or stone, or invest in a home electric knife sharpener, which are relatively inexpensive, long-lasting and easy to use.

· Use the right knife for the job. For general chopping and slicing, a good 10-inch chef’s knife is the standard and worth investing in. There are various weights, sizes and types of metals used in a chef's knife. Find the one that works best for your hand.

· Prepare a solid cutting surface. Use a cutting board or a butcher's block, making sure you have a flat surface that won't bounce around while chopping. If you have a stainless steel or other slippery surface, a good tip is to place a towel underneath the board to keep it from moving while you work.

· Hold the knife properly. You don't want to clench the handle as if you're waging battle; a firm but yielding grasp will do. Keep your wrist loose. If you watch the professionals, there is a flow to their hand that makes the work look effortless. Again, it's the knife's job to chop; you're just there to guide it through the proper paces.

· Keep your non-cutting hand safe. Some people like to curl the fingers under, so the knuckles are resting on the vegetable being cut. Others like to use a little more pressure and use just the tips of their fingers. You should use whatever technique is most comfortable for you and anchors the food well, but most professionals will teach you to curl your fingers under.

· Cut food with an even, steady motion. The knife should not leave the cutting surface; you don't want to saw at the food. Gently use the downward tip of the knife to leverage your next cut.

· Take a class. Take a look at your kitchen gadget store and see if it is offering any classes on knife technique. These types of classes are becoming more popular and can offer hands-on practice with a professional showing you the way.

cooking is fun and easy.... just follow the rules