Summer
School

CLASS 03

 

Knife novices and aficionados alike, this Summer School class is for you. Before you can master the julienne or chiffonade (stay tuned for those upcoming lessons!), let's start with the very basics. Read on as we discuss how to hold, chop with and care for your most essential kitchen tool.

 

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How to hold your knife

This may seem obvious but hear us out. Holding a knife by the handle only is common for beginners but if you're looking to chop with greater precision, try the pinch grip. It entails wrapping your last three fingers around the handle and resting your pointer finger and thumb in front of the bolster (AKA on either side of the flat edge of the blade). Better, controlled slicing and dicing,

here you come.

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How to chop (safely)

Place your food flat against a cutting board and use your knuckles to guide your knife, protecting your fingertips by curling them inward into a claw position.

 

How to care
for your blades

 

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Sharpen your knives every 2-3 months to ensure the most on-point cutting and slicing.
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Hand-wash and dry your knives to preserve sharpness and prevent rusting.
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To ensure the longevity of your blades and guarantee your safety, it is essential to store them appropriately.
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The Knives are back in Blush

For a limited time only.

 

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