Nov 17, 2007 8:39 am US/Central
Using A Knife The Expert's Way
The Chopping Block, 4747 N. Lincoln Ave. (773) 472-6700
Suite 107, Merchandise Mart. (312) 644-6360
CHICAGO (CBS) ―
In the kitchen, the right knife can make cooking a little slice of heaven.
In this edition of Table for 2, Vince Gerasole has some tips for correct cutting. And one can say this report is definitely cutting edge.
"People's knife skills tend to inhibit them from cooking," said Shelley Young of the Chopping Block cooking school.
But learning the proper ways to use a knife – and yes, there are proper ways – can actually reduce the amount of time it takes to cook a mean.
"Certain techniques we teach in class are just an epiphany for people," Young said.
As they teach casual cooks kitchen secrets, the pros at the Chopping Block also get straight to the point about knife skills. They introduce students first to the basic knife designs, starting with the one true essential for chopping – the chef's knife.
"It's a knife that is wide at the base and narrow at the tip and it has a rocking motion to it," Young explained.
A slicing knife is narrow at the base and tip, and the serrated bread knife easily cuts through crusty surfaces.
Young explains there are certain ways to hold a knife that are not proper. One is known as "the pointer," a motion that involves placing your index finger over the blunt end of the knife blade.
"What that generally means is you are pushing the knife," Young said.
A sharp knife needs little pressure, and should glide right through your food with little rocking or sawing action.
"Most chefs hold their knives in what they call choking upon the knife, midway between the blade and the handle," Young explained.
An ample sized cutting board should also define your workspace. Just make sure it's bigger than your knife all the way around.
Vince tried out Young's advice by cutting a pepper into sections, following the contour of its shape from top to bottom in one complete motion. The key is to look on the outside of the pepper, but cut on the inside, to leave a core of seeds in the center.
Next, the pepper is sliced into strips, then cross-cut into smaller diced sections – always using continuous motions and working with smaller quantities for maximum efficiency.
"What happens if you do larger quantities is by the time you get to the end, you've completely lost control of those peppers, they're all over the place and they're getting crooked," Young said.
As Vince found out, with a little skill, it's not hard to stay sharp in the kitchen.
The Chopping Block offers classes in selecting and using the proper knives. They have locations at 4747 N. Lincoln Ave. in the Lincoln Square neighborhood, and in Suite 107 at the Merchandise Mart.
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