Essential Knife Skills

Kinds of Knives

Chef - 10, 9, 8, 6 in (recommend 8 in)
Santoku - 5.5, 6.5, 7.5 in
Paring
Serrated utility - do not hone this one
Kitchen Shears
Honing Steel - it keeps a sharp knife sharp not a dull one
Bread
Carving
Boning
Cleaver
Utility

To Hone your Knife

Slow but firm. Keep it at the same angle from once you started. Preferably a 22 degree angle. Start at the heel and take it up to the tip of the knife 3 to 5 times until its smooth as silk. The hone needs to be as long as your longest knife.

Care of Knives

No dishwasher
Store in block, sleeve, drawer insert, magnetic strip
Wood, bamboo, epicurean, and plastic boards only
Use a steel hone every time
Take them to a professional sharpening service

Choosing Knives - Suggested Guidelines

How does it fit in your hand and how does it feel overall?
Test a variety of 8in Chef knives first
Choose between the 8in Chef or a Santoku
Then purchase the 8in Chef or Santoku, honing steel, wood cutting board, knife storage, and bench scraper all at once.
Then add prep bowls
Then add a paring knife
Then add a serrated utility knife
Then add kitchen shears
Then add bread knife
Then add 6in utility knife or a chef knife
Then add a carving knife and carving fork

Knife Cuts

Slice
Medium dice - 1/2in cubes
Small dice - 1/4in cubes
Brunoise - 1/8in cubes
Julienne - 1/8 x 1/8 x 2 1/2 in
Batonnet - 1/4 x 1/4 x 2 1/2 in
Chiffonade - rolled ultrathin strips
Mince

Holy Trinity of French Cooking

Onion
Celery
Carrots

Holy Trinity of Italian Cooking

Parsley
Garlic

Sur La Table Knife Skills Cooking Class