How can learning proper knife skills make cooking faster and easier?
It can make mise en place faster and easier. You book carefully illustrated how to bone a chicken. Why not just buy boneless chicken breasts and thighs at the market? I like to cut-up and bone-out chickens myself for many reasons. First and most important, I can control the quality of the final product. Second, I have different schemes of cutting the chicken for different uses. Third, it saves money. Fourth, I have the waste materials, such as the necks and backs, to use in stocks. Are there any ways we can practice our knife skills without doing irreversible harm to something we are preparing for dinner? Onions, carrots, and zucchini are all inexpensive. Buy a bunch of each and practice. The results can be used in stocks or composted. Why is it so important to keep your knives sharp and how to you recommend sharpening them? It’s important because a sharp knife requires less force, and the user is less likely to have an accident if less force is used for cutting. I don’t have a single
