O'Reilly logo

Cooking Basics For Dummies, 5th Edition by Bryan Miller, Marie Rama

Stay ahead with the world's most comprehensive technology and business learning platform.

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, tutorials, and more.

Start Free Trial

No credit card required

Chapter 4

The Cutting Edge: Working with Knives

In This Chapter

arrow Purchasing the knives you need

arrow Giving your knives the proper care and feeding

arrow Using your knives to chop, cube, slice, and more

arrow Carving poultry, roast, lamb, and ham

This chapter is all about understanding and using the most important pieces of kitchen equipment you’ll ever own: knives. Professional chefs revere their knives the way jockeys respect horses, and those knives can last for decades. A really high-quality, super-sharp knife that feels well balanced and comfortable in your hand can practically give you kitchen superpowers. Seriously! A really great knife is one of the secrets of a really great cook.

In this chapter, we explain everything you need to know about kitchen knives, from buying and maintaining them to holding them and cutting with care. Whether you want to chop an onion, cube a potato, or carve a turkey, you find the how-tos in this chapter.

tip.eps To supplement our instructions for mincing, julienning, carving, ...

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, interactive tutorials, and more.

Start Free Trial

No credit card required