SCS 1| Knife Skills

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In this episode of the Stella Culinary School Podcast we talk about basic knife skills.

In the discussion segment:

  • What two knives you really need.

  • How to choose a knife that's right for you.

  • The difference between Japanese and German Knife Manufacturing.

  • How important is a full tang knife?

In the technique segment:

Announcement segment:

Homework Assignment:

  • Buy a 20# sack of potatoes and practice your dice, julienne, brunoise and batonnet

  • Bonus homework assignment: slice up at least three different types of large fruit and display on a large platter, mirror or wooden cutting board.

Ready to test your knife skills knowledge?

Download Options For Your Listening Pleasure:

  • Listen and Subscribe in iTunes

  • Download Podcast

  • Click the play button at the top of this article

Have questions about the material covered in SCS Episode 1 or suggestions for future knife skill videos, let us know in the comments of this post.

Check out our full Culinary Knife Skills HD Video Series.

 

 

For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.

 

12 comments

pericowest
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Joined: 05/16/2011
Stella Stars: 328
"What two knives you really need in you kitchen" in your basic discussion, you may want to change you to your.
Jacob Burton
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Joined: 11/01/2010
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Thanks for the correction. I just awarded you 10 extra Stella Stars for catching that.
GreenBake
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Joined: 05/15/2011
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Sanitizing Solution Question... actually though of it in the Sauce Tomat podcast (45 minutes in), but thought this would be a better place to ask the question:

What would be the best formula for a sanitizing solution for cutting boards, sinks and work surfaces? Does the makeup of the solution depend on what it is being used for?
Jacob Burton
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For home use; hot soapy water followed by a mild bleach solution (usually about 10:1). For a professional kitchen, hot soapy water followed by an appropriate sanitizer solution normally provided by the same people who service the dish washer.
GreenBake
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Are the best cake knives the best bread knives? I’m curious about which knife might be best to leave the minimum amount of cake crumb on the frosting layer of a cake.
Jacob Burton
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Just saw your questions about the cake knife. Obviously you already got it answered over on the forum. Here's a link to that forum topic for anyone else who's interested:

http://www.stellaculinary.com/forum/podcast-questions-and-comments/culin...
ChefJate
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Joined: 06/18/2011
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I see a fluted mushroom in the pictures above! I suck at fluting mushrooms... did you ever cover fluting?

Jacob Burton
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No, I haven't covered fluting yet. Maybe will in a future episode.

Newenglanddaughter
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Joined: 01/23/2015
Stella Stars: 10
Are there other vegetables that are good for practicing basic knife skills aside from potatoes? It's just  my fiancĂ© and I and we don't eat many potatoes at all most of the time, but we do eat lots of non-starchy vegetables.
Jacob Burton
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Hi Newengladdaughter,

My suggestion is to just find what you like to cook, and then apply the appropriate knifes skills and cooking techniques.

Look through our knife skills video index, and also through our kitchen prep video index, and just pick out some vegetables you want to play with.

Also, if you have an specific vegetable in mind, let me know, and I can add it to my video shoot list.
Randy658
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Joined: 12/16/2014
Stella Stars: 100
Hello Chef,

Great series!  Quick question and I apologize if it is not topic appropriate.  I am attempting to get the newsletters and your Flavor Structure. 

The site states I have already subscribed but I am not receiving anything.

Any suggestions?

-Randy
Jacob Burton
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Joined: 11/01/2010
Stella Stars: 17890
Hey Randy,

Make sure add my e-mail address, jacob@stellaculinary.com, to your contact list (adress book). Once you do that, shoot me an e-mail, and I'll resend The Guide To Flavor Structure.
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