Thursday, January 16, 2014

How Knife Skills Changed My Life

Learning to wield a knife correctly proved to be a two-edged sword. Would my cooking live up to the new skills I was now so proud of? My world and attitude were turned upside-down as onions took a pole shift from latitudal cutting to longitudal.
Layers became easier to control. Onion slices and dices became more uniform and more attractive to the eye Рand palate. You are what you eat, and others will eat what you slice, if it looks appetizing and not haphazard. Soon, my onion cubes made my pico de gallo stand taller with personality, and my saut̩ed onion slices added lavish luxury to my omelettes.
In the learning process, my knives became sharper along with heretofore dull skills. Who knew there was a difference between a sharpening stone and a sharpening steel? I certainly didn’t. Along with overeating, over-sharpening with a stone can be too much of a good thing. And along with no one seeming to drink enough water these days, it also seems that cooks don’t use a steel on knives nearly enough to keep those edges under control. Now I rely on both stone and steel, each in their designated times and frequencies.

(images courtesy of Food and Wine magazine)  


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