Smart Knife Skills: Part 3
The fruit salad version
If you missed them, Knife Skills: Part 1 and Knife Skills: Part 2 are where to start. This was part of a series I posted on Instagram last summer and fall, but I thought it would be nice to store it here, where it’s searchable. If you master these easy tips for better knife skills at home, your prep time will be cut in half. I've recorded so many knife skills videos over the years, and I’ve also recorded a professionally filmed online course. The Smart Knife Skills class has saved recipes with ingredients that allow you to practice your new skill set.
If you missed my email yesterday, I’m having a flash sale on subscriptions. Grab one today for yourself or a friend for just $40 for the year.
Melon
Mango
Pomegranate
Thank you to one of my students who filmed this during a cooking class! There’s not much knife work to cutting a pomegranate, but it’s a handy tip. You can cut into the pomegranate directly over a glass or stainless steel bowl so it doesn’t stain your wood cutting board.
As a bonus, here’s a recipe for Melon Salad With Honey, which has a squeeze of lime juice and fresh mint. Make it for a holiday breakfast or brunch. You can top it with some pomegranate seeds for a bright touch of red and a tart pop of flavor—and to practice your new skills.
The Knives I Use
My favorite knife is my Miyabi. It’s 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 in between.
I bought this 7-inch Zwilling on sale last Christmas and used it so much. It’s slightly smaller with a thinner blade, and my kids (in their late teens and early 20s) prefer its size. Almost 50%-off as I type this!
I mostly use my 3-inch paring knife, but I also have a 4-inch blade.
You’ll also need a serrated bread knife for slicing loaves, but it’s also great for slicing tomatoes and cutting bars of chocolate. My bread knife is from France, but I’ve been eyeing this Miyabi one.
If you’ve ever bought a set of knives, you probably have a honing steel. But if you prefer picking out individual knives instead of a set, you’ll need this to keep them sharp.
I prefer to store my knives in a bamboo drawer dock. The cork insert soaks up any excess moisture. You can find it at Williams Sonoma and The Container Store.