Culinary Crash Course Series: Knife Basics

*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!

Safety First!
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.

Video: Bill Deppen

Do you have any knife tips to share? Leave us your comments below.

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