Kitchen Knife Technique

A kitchen knife wielded by a master is magical to behold. One seeking to succeed in an endeavour should aspire to start nowhere but at the beginning, and only through the development of sound technique can speed and style be built. In my recent travels I encountered some training videos on the subject of kitchen bladesmanship that I thought I'd share in hopes that my readers will all still have the same number of digits a year from now.

So, without further delay, here is Chad Ward, author of An Edge in the Kitchen.

First, The Pinch and the Claw in which he explains and demonstrates the proper way to hold the knife for most common kitchen tasks.

Next, Dicing Onions: Classic and Cheat Techniques from which even I learned something I didn't know; i. e., the secret of the root.

Enjoy.