|
Rather than merely plugging for the Food Network, as my colleagues some to be doing, I can at least make a few quality suggestions. First, I am assuming we are all talking about your basic 8" chef's knife. A well designed knife has a full tang and thus plenty of weight in the handle so that you don't have to artificially balance it as you are working. In general, the knife should be gripped high on the handle near the blade with thumb and forefinger foreward for steadying. Use the knife by keeping the tip down and rocking up and down to chop. For mincing, use the same technique but instead of moving the food, rotate the knife over the item to be minced. Everyone else is quite right, however, that it takes a lot of practice!
|