Knife expert Todd Myers shares tips with host Mary Ellen Pinkham on professional knife techniques that are useful for the home cook.
- A chef's knife (sometimes called a cook's knife) is the right choice for chopping an onion. Hold the knife near the base of the blade, rather than holding the handle, and the knife will be easier to control (figure A).
- A small chef's knife is the tool to cut a mango. Hold the mango vertically, then cut down and off center to avoid hitting the pit. Make little horizontal cuts in the flesh, then turn and make cuts in the opposite direction to make a checkerboard pattern. Push up on the skin to turn the fruit inside-out (figure B).
- A paring knife is the right choice to make a radish that is shaped like a mouse (figure C). Cut the base off a radish, then cut circles from another radish for the ears. Cut a slit in the radish base, pop out a little wedge and insert an ear. Repeat for the other ear. Use peppercorns for eyes and leave the little radish root for the tail.
- A sharp knife results in less onion gas being released when slicing an onion. Less gas means fewer tears.
- For a perfectly chopped onion, begin by cutting the onion in half. Place the onion half cut-side down on the cutting board and make vertical cuts in the onion. Turn the onion and make vertical cuts again, going in the opposite direction.
- Always use a bread knife for bread. This type of knife is also perfect for slicing tomatoes.
- Use a paring knife to make a tomato rose. Start by cutting a small circle off the bottom of the tomato, then peel around the tomato to remove the skin. Roll up the skin to make a rose.
Guests Todd Myers
Regional sales manager, Wusthof Trident Cutlery Co.
340 Taft St. NE
Minneapolis, MN 55413
Phone: 612-331-9141
Toll Free Phone: 800-356-0281
URL:
www.wusthof.com
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