We’re Giving Away an 8” Chef’s Knife & Ceramic Oil and Vinegar Cruets
The experts at New York’s esteemed Culinary Institute of America are lending their cooking expertise to product design with a collection of cookware.
Their chef team designed the aptly-named 8” Chef’s Knife ($99) with function in mind including details such as a full tang (the piece of steel running from the tip of the blade through the handle) and a handle that’s been contoured for total control. Sharp knives always mean lots of freshly chopped veggies that call for oil and vinegar. The Oregon-based Mudshark Studios designed a charming trio of oil and vinegar cruets ($34/each) that are labeled so you can keep your EVOO separate from the OO!
To win this chef’s knife and trio of cruets, give us your best chopping tip. The answer that reveals the best technique takes home the knife and oil cruets.
The contest begins February 1st and ends February 28th. Click here for official rules.
Find out what we’re giving away tomorrow, and enter to win all the other prizes being given away this month!
To avoid burning and teary eyes, run an onion under cold water before chopping
point of knife to the cutting board and rock the knife with my right arm motion, while left hand pushing/feeding the item toward the knife, also the best technique is using the sharpest knife so pressure is not applied to the point that causes accidentally slipping the knife and cuts self
When using my knives for chopping, I keep the tip on the cutting board and “rock” the knife through whatever I’m chopping. Also- keep those fingers tucked under!
When chopping or slicing, always be sure to use a sharp knife. Especially with onions, the sharper the knife, the fewer cell walls will be damaged, thus the less tear-producing enzymes will be released.
Speaking of onions, fill a bowl with ice water and drop your onions in for about 3-5 minutes before cutting. By flash-chilling the onion first, you will get through the entire chopping/slicing process tear-free!
My husband and I have started to do alot of cooking together and to our delight we work well in the kitchen. He likes our knives to be well sharpened. That is something I never thought much about and it does make a difference. Everything get a cleaner cut and the job of prepping goes much faster. I like to have cutting mats for each type of food. Several for raw chicken, beef and fish. Another for vegetables, especially garlic. And another for fresh fruit.
Let your knife do the work. So many people grip knives too hard and apply much too much force when chopping, which can cause injuries. Keep your knife sharp and use the weight of the knife to aid you in chopping. Don’t grip the knife like you are shaking someone’s hand for the first time, grip it like you are holding someone’s hand. These tips make copious chopping more comfortable on your hands and fingers.
Hand the knife to my wife. She’s a master.
After you’ve sliced or cut the food, you’ll want to chop it – the professional way to chop is to firmly hold the top of the knife blade at both ends and chop with rapid up and down movements. Brush the ingredients into a pile repeatedly for best results. There is no exact size for chopping, but do make sure the pieces are as uniform as possible.
Most people go about chopping the wrong way!! You need to let your knife do the work for you!! Use the weight of the knife to assist you in chopping! Don’t grip handle to hard but gently!!! You will get good results by “chopping” this way!
The best chopping tip — do what is comfortable for you — just because the ‘TV Chefs’ say to do it this way, doesn’t mean that your way is wrong. If you get the results you want, that is the way to do it. Sharp knives and safe handling are paramount.
Use your knuckles, not your fingertips, to hold the vegetable and guide the knife.
Hold the item(s)firmly w/one hand. Tuck your fingers in so they are not sticking out when the blade comes down
Very nice acompliment to a kitchen.
To dice an onion, I cut it right through the middle of the stem, then slice most of the way through horizontally and vertically. Then I can dice it while the main part stays together.
sharpest knife, cleanest board, NO pointed fingers!!!
Always use a sharp knife and a stable cutting board. When bell peppers, cut the bell pepper in half and remove the seeds. The remaining cuts should be made on the flesh side of the pepper, rather than the outside (skin side). The knife will slice through easily and make quick work of the chopping.
After slicing up, I put one hand on top and rock the knife to and fro while moving it from left to right–this works best for me, though it’s probably not the fastest way!
Sharp knife kept away from fingers (ask me how I know…)!
for round items like potatoes cut off an end to provide a flat surface to stabilize the item
Best chopping advice- make sure you have a sharp knife.
I use a lot of hot peppers in my recipes and like the use of disposible gloves to keep the “heat” off my skin. One time, I didn’t have any gloves available and we had a dozen very hot peppers to chop. I came across the rubber finger tips that you use for sorting paper. We sterilized the rubber tips and…. presto…. they worked fantastic. They gripped the peppers better then we thought! They also fit snug on you fingers and the rubber is quite thick, so it helps prevent against nicks to your finger.
Make sure my knife is very sharp and the knife rests comfortably in my hand. I follow culinary guidelines ( holding knife handle primarily with thumb and forefinger ), but I adjust it to my own comfort level. I also try to use the “claw grip” ( guiding veggies with knuckles, not fingers ) when cutting things such as onions and other hard vegetables. But mainly I’ve found that there’s not really a “wrong” way to cut/chop, you just need to find what works for you ( and make sure your knife is sharp ).
Finger tucked in holding whatever your cutting with your knuckles…
Sharp knife is a must, right size for specific use
use a good clean cutting board
Keep my fingertips tucked under.
Extra virgin olive oil is produced naturally, without any chemicals. Pure Olive oil is a blend of virgin oil and refined oil, containing no more than 1.5% acidity. It commonly lacks a strong flavor. Since heat damages extra virgin oil, it is better to cook with pure olive oil and save the EVOO for dressings or to spread on cooked vegetables. These delightful cruets help ensure the two are easily separated in the kitchen.
When chopping any round/ oval object start by slicing a small section first to give you a flat surface.
SFields
Clean surface, sharp knife, when using round food item – slice in half to safely control chopping.
Three important elements are the sharpness of the knife, a good cutting board, and technique. Like most skills, practice is the key. I slice and dice vegetables differently for different recipes, but practice makes it all faster if the knife is a good one and is kept sharp. Most people fail to invest in a quality chef’s knife, but that really is the key to making cooking easier and more enjoyable.
Make sure what you chopping is held steady and not roly-poly and by all means, use a sharp knife.
I pre-chop lots of onion and celery once a week, and place in jars for salads and yummy recipes!
Always use a sharp knife. Dull knifes lead to trouble for you and what you are trying to cut/chop.
Best chopping tip I ever learned is the ‘bear claw’. You hold the knife in whichever hand you’re comfortable with chopping, then form a small claw or c shape with your fingers onto whatever you’re chopping (let’s say an onion). Make sure that your finger tips are curled under so they aren’t visible. Not only does the claw help keep the onion from moving, but it also prevents you from chopping your fingers off! “The Claw” works for me!
Use a good quality sharp knife. When chopping garlic “smash” the clove with the side of the knife to easily remove the skins.
Don’t cut your fingers!
Take your time and watch what you are doing. No talking.
I place a rubber band around small things like green onions and chives. It helps to keep it from rolling around and also keeps it the same length at the cutting end.
My best chopping technique was to teach my sons the correct way to do it! One does all the cooking for his family and one has worked his way up from being a dishwasher in a major hotel kitchen to being on their chef staff now! Teach them right and you’ll be a proud Momma!
The best chopping tip is to respectfully keep your knives sharp by following a few simple rules. 1.Always use a cutting board like wood, bamboo or softer plastic, never glass. 2. Use your steel frequently and correctly. A steel is used to maintain the edge of the blade. Once you loose the edge you have to sharpen the knife. Everytime you sharpen your knives you loose the curvature of the blade. This hampers the rocking motion for chef’s knives & cleavers. 3.The less you sharpen your knives, the longer their lives. 4. Wash knives by hand. 5. Never cut anything except food with your knives, i.e. card board boxes, string, etc. 6. Use the back of the knife to move your chopped ingredients, this prevents dulling of the edge. 7. Use the proper knife for the task. Don’t use a chef’s knife to cut beef bones or a whole coconut, use a cleaver. Don’t use the tip of a knife to open a can! 8.Store your sharp knives in a safe place to protect the blade by using a knife holder or plastic blade covers. Your fingers might appreciate this, too. Now you have sharp knives, keep your eye on that blade and your fingers tucked into proper chopping fashion! Happy Chopping from Knife Skills 101!
To avoid crocodile tears while chopping an onion, put the onion in the freezer for an hour before chopping.
I prefer wood cutting boards..they don’t seem to dull my knives as quickly. Also, when cutting onion leave the “hairy” root end in tact. Promise no tears. It like the onion just gets mad when you cut in half..cross wise vs. root to tip (preferred).
nice
put onions in fridge to cool and then chop asap to minimize eye tearing
I do a lot of cooking, and with the help of absolutely some of the best recipes ever from Southern Living, I have people raving about my cooking! My problem is arthritis in my hands and just about everywhere on my body now, keep me from as much enjoument of cooking. I think having the right tools makes a difference and maybe with a knife like that I could continue to do the things I love and with more efficiency and ease of my painful joints! Wouild love to have a knife like that!
Use a flexible cutting board that makes it easy to put chopped items into a hot pan without spilling. I also love to run those boards through the dishwasher when I am done.
To chop onions, the easiest way to get uniform pieces it to cut it into quarters up and down, then slice each quarter before dicing. use a nice big sharp knife!
a clean cutting board, sharp knife, fingers tucked in
I used to do a lot of bleeding in the kitchen until I figured out if I keep my knives sharp the less chance of cutting my fingers. Sounds backwards but fingers are more likely out of the way if you aren’t struggling to cut or chop something by sawing or pulling on the knife to cut through whatever it is.
Okay, I’ll admit it. Our knives are from the thrift shop. I don’t think they’re terrible. I’d call them “serviceable”. So here’s my tip. When you can (and we’re planning to), invest in a great knife. I have the feeling preparing food will be a lot more enjoyable.
For 30 years I have sharpened all my knives with a stone and oil. I really believe this is the best way to sharpen your knives and it is a uniquely therapeutic and relaxing process. Plus I think it is more cost-effective than fancy gadgets that might or might not work. You seriously need to keep your knives sharp!!! You need a solid surface to cut on; no rocking cutting boards. Also if you are just starting out, I think beginners should have a kitchen ruler to insure proper proportions. The knife should fit you as comfortably as your favorite pair of tennies. What works for someone else (like your spouse) might not work / fit for you. Make sure the hand that does not have the knife in it, is solidly stabilizing the food. That hand is just as important as the hand with the knife in it. Always cut round vegetables in half and lay the cut side down, then the food will not get away from you. Get the vegetables into manageable sizes helps before you start to dice; think proportions steps, slice, then sticks, then cubes. When making stir-fry always cut your veggies at a 45 degree angle (V veggies) and equally proportioned, because the greater the surface area the veggies have faster the veggies cook. Practice, practice, practice; if at first you do not succeed, try, try again.