Improve my culinary knife skills

Get a big and (important) heavier-than-average 15-incher and use it for both appropriate, and inappropriately small, tasks. Like peeling a kiwi, etc. The weight is advantageous because it sort of forces the rocking motion, makes it more natural for your hand/arm when it is new and feels artificial. The rocking is what speeds up everything. And, honestly, buy a mandoline, because with that you can make batonnets and alumettes, which you can then, should you wish, cut into small dice and brunoise in 1/100 of the time of having done it all with a knife. You can get a perfectly usable cheap plastic one at Uwajimaya for maybe 35 bucks. Just please use the guard when you are new!

i freakin forgot

Tomorrow I will register for a class at the Cook’s Warehouse. The hardest part will be waiting until Dec 15 to learn the culinary goodness.

Learning to cut safely, speedily, and accurately has been the single most important thing I have done in regards to my culinary skills. Quite seriously, being able to slice and dice like the pros has cut the time it takes me to cook anything and everything in half, if not more.

What I would recommend anyone who’s seriously interested in cooking or in improving one’s knife skills to do is to take a class dedicated to it. There is sure to be one available at your local culinary school. For instance, I studied at The Natural Gourmet Institute for Food and Health.