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Chef Knife Skills Part 4 - SHREDDING!!

Chef Knife Skills Part 4 - SHREDDING!!

Whether in the kitchen or onstage, I'm a big fan of Shredding. :)  But since this is A Cut Above Cutlery's Blog, let's stick with the kitchen application. 
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Shredded or grated items can be coarse or fine, depending on the intended use. Foods can be shredded with a chef’s knife, a slicer, shredding tools and attachments, a mandoline or box grater.
  • When cutting tight heads of greens, such as Belgian endive and head cabbage, cut the head into halves, quarters, or smaller wedges and remove the core before cutting shreds with...


    Chef Knife Skills Part 3 - Mincing

    Chef Knife Skills Part 3 - Mincing

    Today, we move on to the Mincing section of our eBook...
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    Mincing is a very fine cut that is suitable for many vegetables and herbs. When mincing herbs, rinse and dry them thoroughly, and strip the leaves from the stems.
    • Gather the leaves in a pile on a cutting board.
    • Use your guiding hand to hold them in place and position the knife so that it can slice through the pile; coarsely chop.
    • Once the herbs are coarsely chopped, use the...


      Chef Knife Skills Part 2 - The Guiding Hand

      Chef Knife Skills Part 2 - The Guiding Hand

      Today, we'll move on to part two in the series on basic knife skills- what to do with your guiding hand.  (Note- this is an excerpt from our eBook, which comes with the purchase of our Chef Knife on Amazon. (I know, it's a shameless plug. :) ) 
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      Your grip on the knife is determined as much by your personal preference and comfort as it is by the cutting tasks at hand. The same is true for your guiding hand, the hand responsible for controlling the food you are cutting.

      How to Properly Carve A Turkey

      How to Properly Carve A Turkey

      Awhile back, I realized that I was pretty clueless when it came to the actual process of carving a turkey. 

      Sure, every year, I fry one up at Thanksgiving and another at Christmas without fail. And they turn out really well, if I do say so myself. :)

      But after they're cooked, I admit to being a total hack in the carving and presentation department.  Most of the time, my birds end up looking like they were tossed into the intake of a jet engine when I'm done "carving" them.  

      So this year, I set out to change my...


      Welcome to the Revolution!

      Welcome to the Revolution!

       

      I never pictured myself the revolutionary type.  Sure, I went to Berkeley.  And I definitely have opinions about stuff.  But for the most part, I'm cool going with the flow.
      It took crappy knives and an unplanned career change to bring A Cut Above Cutlery into being.
      The second part of that might be easier to explain so I'll start there. In February of 2015, the ad agency I worked at fell on hard times and had to lay off a fairly significant chunk of people. Including me.  While I needed the income, I wasn't really looking forward...