Chop & Cut Like A Pro
DAVENPORT, Iowa (KWQC) -
Registered dietitian, Nina Struss with Hy-Vee, returns to PSL on this Tuesday to highlight knife skills in the kitchen. This topic is addressed in detail in Hy-Vee’s April issue of Seasons magazine (always FREE in stores). Watch the video to learn seven kitchen knife essentials and how to use them.
Choose the Right Tool for the Job
- Chef’s Knife – blade ranges from 6 to 14 inches long. A good all-purpose knife. Use to chop vegetables, cut large fruits, and butterfly chicken breasts. o
- Serrated Knife – has a sharp saw-like blade; good for cutting items with hard or tough exteriors and soft, easily crushed interiors. Use to slice bread, level cake layers, or slice tomatoes.
- Paring Knife – good for smaller tasks that take more finesse and control. Use to peel fruit, core strawberries, and devein shrimp.
- Proper grip: Put finger and thumb at the back of the knife and wrap fingers around the handle.
- Curl under the fingertips of the hand holding the food to protect fingertips and prevent cuts.
- Use a rocking motion, going back and forth with the knife.
- Stabilize your cutting board by placing it on a damp paper or kitchen towel.
- Caring for Your Knives o Hand wash and dry knives immediately.
- Store on a magnetic knife strip or in a block (blade up). If storing in a drawer, cover blade with a guard.
- Use on wood or plastic cutting boards, not glass.
- Keep knives sharp for effortless use and safety.
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