How to Slice with a Kitchen Knife

Chef Beau: These bad boys are wicked sharp, okay?

Chef Anne: So treat your knife with respect. This is the most important tool
that every cook has. So first of all, we don’t like to chase really
things around our board. So, stem and off, hairy and on. Always
leave the hairy and on. So we cut that off. It felt more rolley.

Chef Beau: You’re going to take onion and you come right down the middle,
okay?

Chef Anne: We use the tip of the knife in and drop it down, okay? This hand is
like the clock. Keep your fingers underneath. Not like this, like
this.

Jenny: You have keep this hand like this and this hand like this. So it’s
kind of like --

Chef Anne: So, to the back but not through the back. And go nice and slow,
there’s no rush here okay.

Chef Beau: Make some nice slices through that onion.

Chef Anne: Okay. Now look at what I have, an onion. All sliced, all the same
size but now look what happens. Whoa, okay?

Chef Beau: Another way to do this, a little bit slower, is leave the tip of the
knife down and just continue to cut.

Jen: These cuts are really important to additions because it’s about
making food that beautiful but it’s also about cutting evenly to help
it cook correctly.