How can I better my knife skills?

Question

I have been cooking for a few years. How can I better my knife skills. Is it just practice?

Answer 1

It helps to have something to use for reference. I bought my husband some of the instructional videos from the Culinary Institute of America one year as a gift. They were in the process of discontinuing VHS, so I was able to pick up the tapes at a better price.

There are some good books out. We have the ones below.

There is a series of instructional videos free from foodnetwork.com, linked below.

The tutorial at eGullet, third link below, is quite thorough and well illustrated.

I googled the words "knife skills" and came up with these and other good sources that you can use without making any inve$tment other than your time.

Happy culinary adventures to you!

Answer 2

Invest in a good set of knives...and DO NOT run them through the dishwasher. Not only does this ruin the handles, but the combination of the hot water and the chemicals softens the metal. I have cheap knives and good ones and even the cheap ones stay sharp by hand washing. When chopping anything place the palm of your hand with fingers pointing up slightly on top of the blade for stability. When slicing meats keep your fingers holding the meat or whatever else you are slicing curled under. This keeps the tips of your fingers from getting cut. Do not lift your knife too far up off the board when chopping items.

Answer 3

Practice and patience also when cut use your left hand as a guide but do not keep it open you have to palm the product and let the knife push you hand to the length that you want if you are left handed the same principal applies, you will find that u get faster and faster if not do as my mentor said and sharpen you knifes because a dull knife will cut you

Answer 4

Yes, practice but most importantly, keep your knives SHARP!
Dull knives are dangerous because you don't have good control of them and have to use pressure and unsafe techniques.

Also, use the correct knife for the job. Don't use a butcher knife when a paring knife is called for. Keep in mind what you are cutting and choose the knife accordingly.

Answer 5

Practice would be a way to better knife skills.

Answer 6

Do your knives fit your hand and the right weight for your arm? I have a 14" knife that's too much for me. You get a feel for the right balance of weight. Read a lot and watch as much as you can of the way chefs do it. Best of all, keep them sharp, use the right one for the right purpose, and have at it. After all these years I still can't chop an onion "properly" even after being taught. It's all about how comfortable you are with the knife.

Answer 7

It does take prectice.
Learn the proper methods. Use quality knives and never wash them in the dishwasher. I'd be glad to teach you but, that's not possible so, here are a couple links that will help you out by means of a video.

Answer 8

Mostly but the Japanese and the French have perfected it to an art. I suggest u go to a Japanese or French restaurant and ask if they give classes or would take time to teach u some of their tricks, who knows they might for free or a small fee.

Answer 9

Absolutely.I worked for a long time in a fish market...Now that is practice...I just fileted my heart out night after night....

Answer 10

go to a local restaurant and ask them to order you a flat of mushrooms. (that's about 4 lbs of mushrooms) when you get them take your knives and start slicing. to use these mushrooms up, make a huge mushroom soup and freeze the soup for lunches and dinners. I did this when I was working at a restaurant and asked if I could make a homemade soup special for one day.