Love your knife

Using a professional, sharp knife makes all the difference to your cooking, it actually changes the flavour of your food, not to mention the aesthetic appeal of it. Have you ever gone out to a restaurant, ordered a salad only to be presented with big unwieldy chunks of cucumber, tomato and onion?

Obviously, as you develop your knife skills, you may want to become more adventurous and get a full set of different shapes and sizes, but if you are a novice - start with the cook’s knife. This knife enables you to cut, chop, cube, dice, slice, julienne, and everything in between. 

You do not have to spend a fortune on the high-end knives. Start off with a knife that is made of good steel and has a comfortable handle. You want it to balance nicely in your hand, not be too light and not be too heavy. 

Knife rules:

• Protect the blade - it is best kept in a knife block, on a magnet, or in a protective shield,

• Sharpen it regularly and gently - a sharp knife is a safe knife; it is also a joy to use!

In addition, invest in a good chopping board, something fairly solid, that offers you a smooth and even surface. My personal preference is for wood, but many people prefer plastic for ease of cleaning and to avoid cross-contamination.

My number one fun tool in the kitchen is a medium-large chef’s or cook’s knife, I do most of my cutting and chopping with it.  

Watch my video illustrating how to chop with ease.