Notes from the Knife Skills Class

My father and I took a Knife Skills class at our local community college yesterday- very interesting, we both learned a lot and had a ball!

I can’t quite figure out how to show you the motions of the knives the she showed us, nor how to use both hands with a chef’s knife - I live by myself and don’t have anyone to take pictures!

I can show you how she taught us to HOLD the knives, though: we were using the paring knife and the chef’s knife in class. Namely - get your hand on the blade! You see how I’ve got my forefinger steering the paring knife here? 

And wrapped even better around my chef’s knife! 

You can’t control the blade if you’re not holding onto the blade, she said. 

This is me with my Santoku knife, here.

The chef teaching us also did not recommend spending a bundle on knives! Important to note, because we all know knives can add UP. Better, she said, was to buy knives that feel comfortable in your hands, that you’re willing to replace every couple of years when they dull out on you. 

This was a recent set I picked up at Sam’s Club-  I’m not getting paid for any of this here, by the way, lol, I haven’t figured out how to get paid for a blog yet!- an Emeril Lagasse set, that are a good enough weight to feel comfortable in my hands. Plus it’s got the cutting boards with it for the different raw foods, which is great, because I never feel I can really get raw-meat bacteria off cutting boards. 

It was a steal, only about $20, but I was pleased enough with it after what Chef Bernadette said yesterday, that I’m going to go back and try to snag another one if I can find them, to have a replacement set ready when I need them.

The other two things I’m adding to my kitchen after yesterday: a new knife sharpener and a scooper-off-the-cutting-board tool. 

I had one of these little things, but the sharpening steel was what we used in class, so that’s what I’m getting. The sharpening steels are not expensive at all, I’m getting one for less than $15.

What I mean by a scooper-off-the-cutting-board is one of these things. You are not-not-NOT to use your knife. Dulls them past redemption, she says, and is just something chefs feel quite strongly about, apparently. Thus.

Right around $5. Nice and affordable.

The chef's actual notes on using knives to scoop off the cutting board: she sent us home with these.

"Despite the ease in turning a knife sideways and using the blade to scoop up freshly diced items, it can be quite dangerous and can dull or damage a blade. If you do this, get in the habit of sliding the knife against the spine, instead of the cutting edge."

Hence why I'm buying a 'scooper.'

Other notes she gave us on Knife Handling and Safety:
"Sharp and honed - You should always keep a knife sharp and hones. Dull cutting edges require more force and have a tendency to slip or bounce off objects. This forced, jerky, unpredictable movement could direct the blade towards your hand.
"Grip - Grip the spine of the blade, just above the heel nearest the bolster (my note: that's where the knife attaches to the handle) between your thumb and forefinger, wrapping your hand around the handle. This technique, called the pinch, will give you precise control over the blade and keep your fingers out of harm's way."
(My note: see how I'm holding the chef's knife and the santoku knife above.)
"Chopping, slicing, dicing - Guide the knife with your other hand, keeping your fingers curled in. The blade of your knife should rest and slide against your knuckles (take care not to life the cutting edge higher than your knuckles). This will give you precise control over the size of the cut, and by curling your fingers in, it will keep them out of harm's way. (Note from my father: watch your thumb, though!) Instead of pushing straight down into an object, slide the knife towards or away from you. This delicate sawing motion will let the knife do all the work - a good knife will naturally 'fall' into an item will little effort.
"Mincing -When mincing, keep your other hand flat and place the tips of those fingers on the spine at the tip of the knife. You can now use the tip of the knife as a pivot point for the blade. This will allow you to mince quickly without your hands being in the way."
(My note: she's using a chef's knife for mincing, the top third of the blade, just rocking the knife back and forth across your garlic or shallots or whatever.)