Read INTERVIEW: Knife Skills Illustrated by Catherine Jheon (Food Network)

I loved the discussion sparked by What Kind of Knife Do You Use? post. So when Knife Skills Illustrated: A User’s Manual by Peter Hertzmann arrived on my desk, I thought, what great timing. From knife anatomy and care, to proper techniques for cutting vegetables and meats, the book provides a comprehensive guide to that most essential kitchen tool. I spoke to Peter Hertzmann, a self-taught expert on Chinese and French cuisine and the man behind à la carte website, last week in Toronto.

📺 The Three Aspects of Knife Skills | Peter Hertzmann

Watched The Three Aspects of Knife Skills by Peter Hertzmann from hertzmann.com
Having written more than 80,000 words about knife skills as well as having taught numerous classes on the subject, I have come to the belief that good knife skills can be defined by just three simple aspects: grip, holding hand, and knife motion. In other words, the essence of good knife skills can be summarized by how you hold your knife, how you hold your food, and how you move your knife.

A solid little video on something every cook should know something about.