1. Use the right knife for the job
2. Pick the right technique
There are lots of ways to chop vegetables and herbs so be ready to roll (or chiffonade, julienne, slice and dice). You'll waste less and your finished dish will be more attractive.
3. Keep your knives sharp
Honing your carving knife across a steel before you dismember the Sunday roast looks impressive but achieves little. Much better to use a whetstone that will keep knives razor sharp without damaging the blades.
4. Good knife skills save you time
Using a dull knife is frustrating and dangerous. The extra pressure required to cut through a hard vegetable, for example, can make your knife slip, resulting in a nicked finger or worse.
5. Know when not to use a knife
To peel a knobbly ginger root, try using the tip of a teaspoon and watch the skin glide off leaving the ginger flesh intact.
JOIN US FOR KNIFE SKILLS THE ROUX
Looking to hone your kitchen skills and gain practical hands-on guidance on how to sharpening your knives?
Join us for our half-day introductory Knife Skills- The Roux Way course. On Fridays, Saturdays or Sundays for £149.