I recently took a course at the Institute of Culinary Education in New York City called Knife Skills 1 – one of their most popular classes (it’s full for the next two months). I recently finagled my way into a Sunday morning session and at the risk of sounding cheesy, the course really revolutionized the way I use and think about knives. The instructor, Brendan McDermott is fantastic – super knowledgeable and entertaining to boot.
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| I’ve never been so proud of cut up carrots in my life. |
Turns out most of us have been doing everything wrong, not only slicing with them but buying to holding to even storing our knives. We spent the class watching Brendan explain and demonstrate the techniques then practicing by slicing dozens of carrots, onions and stalks of celery (to be used by the culinary students for stock). After 3 hours we had re-learned how to hold and slice with a knife properly! I really think anybody who uses a knife – ever – should take this course. But if you can’t, take a look at Brendan’s YouTube videos where he talks through the basic techniques.
Here’s my favorite one, How to Slice an Onion and there are many more on TheBrooklynKitchen‘s channel.
P.S. A good knife makes a huge difference – the Wusthof 10-Inch Wide Chef that they let me use was amazing!!
Those are some beautiful carrots there! I have been meaning to go to a knife skills class -slicing 2 of my fingers has re-enforced that for me. Thanks for the inspiration! Thanks also for stopping by my little space. Looking forward to following your foodie adventures too!
Super-fine knife skills, I must say!!!
Sounds like a great class, and nice job with the carrots!