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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.

    Chef Knife Skills, Anyone?

    Chef Knife Skills, Anyone?

    

    I am constantly working to improve my knife skills in the kitchen.  (The other thing is presentation... but that needs some serious work and we don't have that kind of time today.)
    Figuring others might be in the same boat, I recently finished up an eBook on basic knife skills. I had some fantastic help from my sister who's an amazing chef and photographer. She graciously agreed to take all the photos for the book, some of which I also pulled into the product listing for our Chef's Knife. 
    I thought I'd share a bit of the book here...


    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...