One of the many weekend cooking classes I’ve enjoyed over the years was the one dedicated to knife skills. Though my lack of daily practice has led me to forget more than I remember from that day, my knife skills are still far beyond where they had been. So it was with interest that I read the Cutting Edge – How to Chop Like A Pro in today’s feed from “The Independent”.
The good news: many food professionals have rather poor knife skills! A bit of schadenfreude, perhaps, but allow me a moment of spiritual immaturity (or join me, for that matter!)
The better news: a home chef needs but three knives – an all-purpose Chef’s knife, a paring knife and a serrated bread knife – to perform even the most demanding kitchen duties! I’d add a boning knife to that trio, but still, this news puts the lie to the perception that a gourmet home kitchen requires a butcher block knife holder with the full complement of a dozen knives.
Find a knife course at your local culinary school. It will make you more confident in the kitchen, and that breeds more enjoyment for you and your family. And as always, a little wine, a little home-cooked meal made from fresh ingredients, and you have a great end to any day.