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Knives - What would they teach you?
We have several knife buying and sharpening threads, but we have no technique threads. I was hoping some of the professionals would share with us the proper way to use our cutlery. I've been contemplating taking a knife class at the French Culinary Institute, but I decided to check in here first. Should we buy a cheap bag of potatos and start slicing? Buy old produce to practice on? Fingers tucked in, I know. How do you properly slice garlic, onions, filet, etc.? How do you get those paper thin slices? Any help would be appreciated.
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