Essential Knife Skills Every Home Cook Must Know
Recipe Overview
Overview
In this video, Brian Lagerstrom shares his expertise as a former fine dining chef to teach essential knife skills that every home cook should master. The focus is on safety and technique, starting with how to properly hold a knife. Brian emphasizes the importance of grip, recommending a three-finger hold for maximum control and stability. This foundational skill sets the stage for learning various cutting techniques.
The tutorial progresses to practical applications, demonstrating how to dice an onion effectively. Brian explains the significance of keeping the root intact while peeling, which helps maintain the onion’s structure during cutting. He also introduces the ‘weeknight dice’ method, a simpler approach to achieve a medium dice without the technical complexity of traditional culinary school techniques.
Next, Brian showcases how to cut other vegetables, including carrots and bell peppers, using techniques that ensure even cooking and appealing presentation. The oblique cut is highlighted for its efficiency in breaking down larger vegetables, while the julienne method is recommended for salads and quick pickles. Throughout the video, Brian shares tips and tricks that make these skills accessible to all home cooks, regardless of their experience level.
By the end of the video, viewers will feel empowered to tackle their kitchen tasks with confidence, armed with the knowledge of essential knife skills that will elevate their cooking game. This is not just a lesson in cutting; it’s a masterclass in kitchen efficiency and safety.
Recipe Details
Steps & Tips
Hold the knife with three fingers on the handle, thumb on the back, and pointer finger on the blade.
Tip: Keep the root end of the onion intact while cutting to hold it together better.
Use a claw grip with your non-dominant hand to hold the food in place.
Cut off the South Pole of the onion, flip it onto its bottom, and cut through from North to South.
Peel off the papery skin of the onion while keeping the root end intact.
Make S to eight cuts across the top of the onion from side to side.
Gently slide the knife in with a saw maneuver while keeping the claw grip.
Tip: Using a super sharp knife helps when cutting onions.
Chop the onion perpendicular to the cuts made, about every half inch.
Tip: Start with the chunkiest carrot for a perfect medium dice.
Slice a peeled half onion five to six times parallel to the poles, then turn 90° and chop every half inch.
Chop off either end of the carrot and cut it in half.
Chop the carrot into a flat block and then into squares.
Turn the carrot 90° and chop every half inch into batons.
Cut the rectangle into three planks, then cut each plank into three batons.
Tip: Cut vegetables to whatever size works for your dish.
Slice shallots about 10 to 12 times crosswise, then chop down finely.
Tip: Use a sharp knife for precise cuts to avoid mushy vegetables.
Slice the onion every 1/4 inch, then push it forward and finish with a perpendicular chop.
Cut the carrot into 2 to 3 inch lengths, then slice into thin planks.
Tip: Use a knife for Julien cuts for a better texture than a peeler.
Cut a carrot diagonally, rotating each time to maintain volume.
Cut a potato in half, then quarters, and apply the oblique cut.
Cut celery into obliques, rotating as needed.
Turn the knife at a 45° angle and slice the vegetable.
Tip: The bias cut is useful for vegetables like celery or scallions.
Smash garlic with the back of the knife, add salt, and rock the knife back and forth.
Tip: Don't press too hard when cutting cherry tomatoes to avoid squishing them.
Place cherry tomatoes between two deli lids and slice through to cut multiple at once.
Remove the ends, cut in half, and then slice into strips.
Tip: Remove the seeds from zucchini to reduce water content.
Tip: Cut bell peppers skin side up for easier slicing.
Slice the sides off the bell pepper into long planks.
Slide the knife under the white pith of the bell pepper to remove it.
Cut the bell pepper skin side up into Julien strips.
Ingredients
No ingredients available.
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using a proper grip on the knife enhances stability and control.
- •Dicing an onion correctly can improve the texture of your dishes.
- •The oblique cut is useful for achieving even cooking in chunky vegetables.
- •Julienning vegetables can enhance their presentation in salads and dishes.
