Lesson
Knives and cutting
How to choose and sharpen a knife, and basic cuts.
Summary
Knives and cutting: use a sharp 20 cm chef's knife; learn brunoise, julienne, and chiffonade. Good cuts speed up cooking and improve presentation.
Steps
- Choose a ~20 cm chef's knife.
- Hone it with a steel before each use.
- Practice brunoise, julienne, and chiffonade.