Chef-ing One o One
Before I became a full time knifemaker I used to be a professional chef, working in different hotels around the globe. I will offer tips and trick on using a knife in this page, with an occasional recipe for your eating pleasures. As we are dealing with sharp stuff, please use those tips at your own risk.
Major Beef - Glass Cutting Boards
Now who came up with those? They are only good for serving food, but not to cut on. If you value your edge, please do not use them!
Egullet.com
I encourage you to check out Egullet.com This site features many great recipe, how too's, wine and food info, as well as reviews.
Knife Tip #1 - coring a tomato
Grasp your favorite knife blade between your thumb and forefinger, about 1/4" behind the tip. Now puncture the tomato (besides the stem) with the knife and hold the knife still. Rotate the tomato steady with your other hand and the core is removed quickly.
This way, your hand controls how deep the tip penetrates into the tomato and makes the procedures fairly safe and quick.
Holding the knife stationary and rotating the item to be cut or shaped works on many occasion. Once you get good, you can rotate both hands in opposite directions at the same time, making your tasks very efficient.
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