Lesson 4 - Knife Skills Pt. 1

I'm convinced that breaking down real food is the main reason people view cooking as a tedious and time consuming chore. Once you learn how to quickly break down (by which I mean, cut up) basic ingredients like onions, garlic, potatoes, and carrots, the rest is a breeze. But to do that, you need to learn some basic knife skills.

This is easier than you think. I am clumsy with knives, yet I use a huge one everyday and have yet to lose a finger. Don't give up at this point - give this a shot. You'll be surprised how quickly you become confident and slicing and dicing everything from rhubarb to rutabaga. I have no idea what you would use those for, but you'll be able to cut them.

RECAP: 

1. Use the right knife

2. Sharpen it regularly

3. Grip it correctly

4. Practice "the rolling method"