Knife skills are paramount if you want to be a good cook (and keep all your fingertips). First, it’s important to find a knife that works for you.
So, how often should you sharpen your knife? Brace yourself: every time you use it. It only takes a few moments and is simply the best way to keep your knife permanently sharp. It is well known that a sharp knife is a lot safer to work with as it glides through food effortlessly. A blunt knife requires pressure which gives you little control over the blade’s movements; it is much more likely to slip and slice unevenly or go through your fingers. Avoid washing your knife in the dishwasher as there is a danger of dulling the blade and the combination of hot water and chemicals can be damaging (not to mention the perils of emptying of a dishwasher full of knives!).
Now, having covered the knife itself, what makes knife skills so important? The most obvious factor is that we would (generally) like to keep our fingers intact for as long as possible. Understanding how to use your knife accurately, confidently and safely will help to ensure that. It will also help keep the knife sharper for longer. Practising the correct techniques will also allow you to work faster, shortening your prepping and cooking time, increasing your confidence and above all leaving more time to enjoy food and company. For many recipes it is also crucial to be efficient to cut as evenly as possible; food cut into all manner of shapes and sizes becomes impossible to cook evenly.
Check out The Devilled Egg’s online tutorial for knife skills – the basics as well as the advanced techniques including chiffonade, brunoise, julienne as well as the proper technique for chopping staples such as onion, garlic and ginger.