Hello friends,

With today’s installment, we will examine the techniques and proper methods of using a chef’s knife. Our chef’s knife  is the ideal knife for chopping vegetables, herbs, fruits, cutting boneless meats, slicing, dicing and general cutting tasks. The chef’s knife generally has a blade eight inches (20 cm) in length and 1 ½ inches (4 cm) in width, although individual models range from 6 to 14 inches (15 cm to 36 cm) in length. Our blade shapes are German; German-style knives are more deeply and continuously curved along the whole cutting edge.
Sharpening Your Knives

It’s important to keep knives sharp to stay safe when cooking, as dull knives are a safety hazard and can be very dangerous. The more blunt a knife’s edge is, the more pressure it takes to cut something, the more likely you are to slip and cut your finger instead. Sharpened knives reduce the time it takes to prepare your meals as well. To sharpen a knife, you can use a professional sharpening stone, also known as a whetstone, or a sharpening stick. Directions are usually provided with the sharpening products. Our 10″ and 12″ diamond sharpeners will keep your knives razor sharp with just a few passes or you can use our new Fast Edge manual pull through sharpener which cuts an 18 degree edge on your knives every time.
See the different types here: Ergo Chef Sharpeners. If you don’t feel comfortable sharpening your knives yourself, many retailers offer professional sharpening or you can Google for knife sharpening in your area. You could also try your favorite cooking supply store, as most offer sharpening services.
How To Properly Hold & Use Your Knife
For more precise control, adopt a grip on the blade itself, with the thumb and the index finger grasping the blade just to the front of the bolster and the middle finger placed just opposite on the blade. When slicing or chopping, keep your fingertips curled inward. Use your fingernails in what is called a “claw grip,” to help grip the food. The knife blade should rest against the foremost knuckle, helping keep the blade perpendicular to the board.

Types Of Knife Cuts

Large dice: ¾ inch × ¾ inch × ¾ inch.

Medium dice: ½ inch × ½ inch × ½ inch.

Small dice: ¼ inch × ¼ inch × ¼ inch

Batonnet: ½ inch × ½ inch × 2½-3 inches.

Aluumette: (al-yoo-MET) ¼ inch × ¼ inch × 2½ inches.

Julienne: (joo-lee-ENN) 1/8 inch × 1/8 inch × 2½ inches.

Brunoise: (BROON-wahz) 1/8 inch × 1/8 inch × 1/8 inch.

Fine Julienne: 1/16 inch × 1/16 inch × 2 inches.

Fine Brunoise: 1/16 inch × 1/16 inch × 1/16 inch.

Paysanne: ½ inch x ½ inch x 1/8 inch Tourne (turned)

7 Sides: ¾ inch (width) x 2 inches (length)

If you are serious about cooking and becoming more adept in the kitchen, learning how to use your knives with proper techniques and practice can make the cooking experience much more enjoyable. The time spent getting to know your knives will allow you to not only be safer, but we bet you, your friends and your family will appreciate and enjoy your new culinary acumen and the delicious gourmet dishes coming out of your kitchen.
Till next time,
Ergo Chef

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