On the advice of a professional chef, I took a knife skills class about a year ago. The class was through a local recreational cooking school, and was targeted toward people who love to cook and want to learn to wield a knife like a professional.
The class was phenomenal and certainly worth the $80 I paid in tuition. However, like all new skills, you have to practice them to get better. I found myself wishing I could be a vegetable prep cook on a line in a busy restaurant so I could have a continuous supply of produce to use for practice. Obviously that isn’t the case, so I’m still working on many of the skills to improve my speed and accuracy.
If you have a local cooking school that offers knife skills classes, specifically hands-on classes instead of demonstrations, I strongly recommend taking the class. If you feel comfortable using a knife in the kitchen, look for a class like I took that moves beyond the basics and helps to improve speed and accuracy as well as advanced techniques.
In the meantime, or if you don’t have a cooking school near you, check out chef Roger Mooking’s video on basic knife skills. All home chefs can benefit from reviewing and learning these techniques:
If you can’t see the video automatically, check out the clip on YouTube directly.
I’m also considering getting a cutting board with measurements on it to help improve my visual accuracy while cutting.
How have you worked to improve your knife skills over the years? Share your resources in the comments.