Like our videos? Subscribe for free! Learn how to use and sharpen kitchen knives with this Tips and Techniques video. Three good kitchen knives are what you need to start cooking. More
Welcome to Tips and Techniques at startcooking.com…I’m Kathy Maister
Three good knives are all you need in your kitchen.
The workhorse is a large, all-purpose chef’s knife with a 7-to-9 inch blade
A serrated edge knife with a 6-10 inch blade is great for things like breads, cakes and tomatoes.
And finally a paring knife with a 2-3 inch blade is great for all small tasks.
To cut with a chef’s knife…hold it either… with the heel of the blade between your thumb and forefinger
Or for a more forceful grip, put your thumb on top of the blade…with your fingers wrapped around the handle.
When cutting food, curl back your fingers and use your knuckles as a guide.
To keep this knife sharp…use a steel regularly.
Balance the steel’s tip on a cutting board…firmly grip the knife…and position the blade at a 20 degree angle to the steel.
Slide the knife from the heel to the tip…down the steel.. about 5 or 6 times on each side of the blade.
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