Before registering for Knife Skills I, I thought of myself as a pretty decent slicer and dicer. While my cuts were never perfect, I always get the job done and have managed to keep all my fingers intact. I never imagined this class would open my eyes to a world of things I have been doing wrong in the kitchen, things that are actually making prep-work significantly harder for me than necessary.
To ensure that you won’t make the same mistakes as me, here are a few very important tips Chef Instructor Brendan McDermott taught the class that every new cook and seasoned pro should know.
*Storing Your Knife: Never toss your chef’s knives in a drawer among other kitchen utensils. Storing your knife, uncovered, in the mix of other kitchen gadgets will dull the blade, meaning you’ll have to work harder when cutting. Instead, keep knives covered or store on a magnetic strip. Plus, you’ll keep your fingers safe when reaching into a drawer. More…