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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.

6 comments

May 16, 2011 - 10:33pm
#2
pericowest
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"What two knives you really need in you kitchen" in your basic discussion, you may want to change you to your.
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May 16, 2011 - 10:53pm
(Reply to #2) #3
Jacob Burton
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Thanks for the correction. I just awarded you 10 extra Stella Stars for catching that.
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August 21, 2011 - 7:39pm
#4
GreenBake
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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?
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August 21, 2011 - 7:48pm
#5
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.
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September 26, 2011 - 3:07pm
#6
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.
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December 18, 2011 - 4:22pm
#7
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...
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