Smart Knife Skills: Part 2
Let's dive in
Let’s get chopping. I’ve assembled Part 2 of my Knife Skills guide. I recorded this collection of videos for social media, but I wanted them assembled here for easy viewing. If you missed my first Knife Skills installment, start there. I also wrote about some of my favorite knives in a Capsule Kitchen post. PSA: My family’s favorite 7-inch chef’s knife is almost 50% off right now!
Leeks
Bell Peppers
Fennel
Basil
Parsley and Cilantro
The Knives I Use
My favorite knife is my Miyabi. It’s super sharp and beautiful, and I love its weight in my hand when I’m chopping. Since these knives are an investment, I only have one.
In cooking classes, we use Zwilling Pro 8-inch knives. They’re great all-purpose chef’s knives with sharp blades. I get them professionally sharpened twice yearly and hone them myself in between.
I bought this 7-inch Zwilling on sale last Christmas and have used it so much. It’s slightly smaller with a thinner blade and isn’t as heavy as my other chef’s knives. My kids (in their late teens and early 20s) prefer its size.
I mostly use my 3-inch paring knife, but I also have a 4-inch blade.
You’ll also need a serrated bread knife to slice loaves and tomatoes — they’re also great for slicing my Valrhona and Guittard chocolate bars for baking Almost Flourless Chocolate Cake. My bread knife is from France (my in-laws bought it at Poilane and I love it), but I’ve also been eyeing this Miyabi.
If you’ve ever bought a set of knives, you probably have a honing steel. But if you prefer picking out individual knives (me!) instead of a set, you’ll need this to keep them sharp.
Also, check out my recent Capsule Kitchen post about some of the equipment I use and repeatedly recommend.
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