*By: Megan Deppen*
Do you ever feel intimidated in the kitchen when it comes to using certain knives? In the final installment of our Culinary Crash Course Series, I will be discussing knife basics, which will cover must-have knives you should have in your kitchen and how to properly cut an onion, red bell pepper, and garlic. By following a few simple knife basics, you’ll be ready to use your knives with confidence!
The most important tip to remember is always make sure your knife is sharp. Cutting with a dull knife is actually more dangerous because you have to put more pressure on what you’re cutting and this could make the knife slip. Also, make sure you’re cutting on a flat surface. Furthermore, to protect your fingers while cutting, shape your hand like a claw, as you see in the picture below.
Types of Knives
The three types of knives every kitchen should have are:
Chef’s Knife – This is the most important knife in your kitchen and the most versatile. It’s used to slice and dice fruits, vegetables, meats, etc. If there is one go-to knife, this is it! Shop here.
Paring Knife – The benefit of this knife is its small size, which comes in handy when you’re making small delicate cuts. This knife is great for peeling apples, removing the insides of a pepper, and also is great for other fruits and vegetables. Shop here.
Serrated Knife – This type of knife comes in handy for cutting bread and anything that is hard on the outside and soft on the inside. Shop here.
Video: How to properly cut garlic, red bell pepper, and an onion.
Do you have any knife tips to share? Leave us your comments below.