[dropcap style=”font-size: 60px; color: #71CCD5;”] H[/dropcap]ow would you rate your knife skills?
If you’re all over the chopping and sharpening.
Today you get to rest.
But if you’re not confident with a blade in the kitchen…
Today we’re going to start changing that!
Yay!
WHAT YOU’LL LEARN TODAY:
- Why I’ve left knife skills to last
- 7 Tips for knife safety
Why I’ve left knife skills to last in this training.
To be honest, I don’t think knife skills are as important as everyone makes out.
Sure most cooking involves some sort of chopping, but in a home kitchen does it really matter whether it takes you 20 seconds or 2 minutes to peel and dice an onion?
If you’re in a commercial kitchen chopping bags of onions, it’s a big deal.
But surely the extra time it takes you at home isn’t significant.
Of course it is important that you know how to be safe when you’re wielding your dangerous kitchen equipment.
So today we’ve going to focus on safety first.
Trust me, the speed and confidence will flow naturally.
7 tips for knife safety
1. Invest in a good knife sharpening system.
I can’t stress how much easier your life will be if you keep your knives sharp.
Not to mention safer and quicker. I’m a big fan of the ‘Furi fingers‘ because they’re the most foolproof system I’ve used.
But whatever works for you. Just choose something.
2. Develop the habit of sharpening your knives regularly.
Remember our good friends habits?
Well sharpening your knives is an excellent habit to build.
I do mine every Sunday evening before I start cooking Sunday dinner.
3. Choose a safe storage place.
It’s dangerous to have your super-sharp knife knocking about in your cutlery drawer.
It’s also not the greatest for your knives.
Best option is a knife magnet so your knives are safe and accessible.
Next best thing is to invest in cheap plastic blade covers.
Or make your own cover with cardboard and sticky tape.
4. Use an appropriate cutting surface.
I have a wooden all purpose board I use for most general jobs, and then plastic ones for raw meat, fish, poultry and veg.
I wash the plastic boards on the hottest cycle in my dishwasher.
5. Don’t put your knives in the dishwasher.
Especially wooden handled ones! I hand wash all my knives.
6. Be very careful cleaning knives.
Rinse under running water. Pass a doubled up wash cloth down the length of the blade to remove any debris. Or use a brush. Then rinse, dry and put it away.
7. Never leave knives in the sink.
Especially in a sink of soapy water. Accident waiting to happen.
8. Be careful passing knives.
Either place it on a bench so the other person can pick up. OR hold by the spine with the cutting edge facing down and pass the handle towards the other person.
SUMMARY:
Here’s what we’ve covered:
- Knife skills aren’t super important but safety is!
- 8 tips for Knife Safety
ACTIVITY
STEP 1. Choose a system for sharpening your knives.
STEP 2. Choose a time to sharpen your knives each week. And add this habit to your habits list!
LEARN MORE
If you’re not confident with your knife skills, watch this video to learn the safest technique.
Keep it simple (and fun) in the kitchen!
With love,
Jules x
I wish the Furi Fingers sharpener was available outside Australia. I have an electric sharpener, which works well, but I do not have a good, regular sharpening habit. I’m trying to get onto a once a month schedule. I also use a sharpening steel to hone my knives after I wash them, before putting them away. I found a really nice storage option: a wooden box lined with cork, with cork leaves at one end, so you can slide the tips of the knives between the leaves and have them comfortably spaced. There is not room in my kitchen for a knife magnet, plus I think I’m happier with them stored safely in a drawer.
I like the sound of your box Susan!
When are you planning to do your monthly sharpen?
And how will you remember (what will be your trigger?)