Helpful Lesson 2: Learn Basic Knife Skills

The Bon Appetit staff recently gathered all of the short video clips of knife skills into one article. Many were embedded in a video where the staff demonstrated a recipe.

With a chef's knife (make sure it's sharp), a big cutting board, and enough practice, tackling any of these will become second nature. No matter what you're cutting, remember to tuck your fingertips under your knuckles and hold with a clawed hand to prevent injuries.

Here's the article (https://www.bonappetit.com/story/basic-knife-skills-videos) and below are the clips with my comments.

Butternut Squash

Everything will be easier if you separate the bulb from the neck first.

Mushrooms

The Bon Appetit staff recommends tearing mushrooms.

Onions (half moons cuts)

Keeping the root end intact ensures that your onion won't splay out on you. This technique has been the single most helpful lesson I've learned. Cutting onions takes so much less time!

Onions (small chunks)

You'll cut in three directions: first, parallel to the cutting board; second, perpendicular to the cutting board and down the onion's length, and third, across the onion from top to root.

Shallots

Treat these like mini onions.

Avocados

The most important hint? Don't hold your avocado in your hand when you remove the pit. Seriously, don't do it.

Carrots and Cucumbers and Any Other Vegetable (bias cut)

Bias-cut vegetables do look better but I'm convinced they, also, cook quicker.

Scallions (crosswise)

A really sharp knife is important. Start by trimming off the root end, then work your way towards the dark green parts.

Broccoli and Cauliflower

This is a full-on article that demonstrates a revolutionary broccoli-cutting technique. Bon Appetite explains how the technique will give you delicate florets plus a stem that's primed for peeling and cutting into small pieces that you should definitely not throw away. I was surprised how easy and fast this technique is!

https://www.bonappetit.com/story/how-to-chop-broccoli-salad

Sugar Snap Peas

Before you slice them, remove that pesky string. Do it with a paring knife (as shown below) or by trimming off the ends, then using your fingers.

Kale

A two-part act, you'll first strip the leaves off the stems, then stack the leaves, roll them into fat cigars, and slice. I use this method for Swiss Chard and Spinach, too.

Butter (into half-inch cubes)

Cut the stick of butter into four long shafts, then cut down their lengths so you get neat cube-lets. This method is particularly important when making pie pastry or scones.

Asparagus

Snap off the woody ends, then slice down the length.

Eggplant (into cubes)

With round vegetables, you want to first make a flat side that can lie flush against the cutting board, unwavering.

Bell Peppers and Zucchini

I was so surprised at how easy it was to core bell peppers! I've been doing this wrong for years!

Cherry Tomatoes

This looks weird but is very efficient. I haven't tried it yet but I have plenty of round lids to use for this!

I didn't include the videos on cutting meat against the grain and cutting a whole cooked chicken. If you're interested, check it on using the first link of this article.