How to Cut with a Chef’s Knife

Jeffrey Elliot wrote the book on knife skills. Don’t saw your celery. Don’t stab at your sprouts. Cut the way he shows you in this video. ======================CHOW.com========================= CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you’ve got in mind! See all the newest uploads from CHOW with the Latest Videos playlist: bit.ly Subscribe to CHOW: bit.ly For more recipes, stories and videos, check out www.chow.com CHOW on Twitter: twitter.com CHOW on Facebook: www.facebook.com ======================================================== TRANSCRIPT The chef’s knife is the work horse of the kitchen and there’s a right way and a wrong way to move this knife. Common mistakes are the sawing motion or moving in a square. The right way is one solid fluid motion, moving in a circle from your wrist. Almost as if you’re rowing an invisible boat. Remember your knife always remains in contact with the board and that cutting happens at the heel of the knife. This is going to feel weird at first but with a lot of practice, just like with a golf swing or a tennis swing, this becomes a muscle memory.