Basic Knife Skills by Tara Noland
I was given this amazing knife block and knives to review from Ergo Chef. Today, while using the set, I will show you lots of basic knife skills.
In my mind, this is the most important skill you need to master in the kitchen. If you don’t have proper knife technique you are not only endangering yourself, but others in the kitchen, too!! Also, your recipes will not turn out as promised. With improper cutting of your ingredients, they will cook at different rates giving you a sub-standard outcome.
Let’s start with this amazing knife set. Sharpness is key, and boy, are these knives lovely and sharp. A dull knife is not only dangerous, as it slips easily off an ingredient, but it will give you a mashed cut rather than a clean slice, bruising the food. You have all seen a poorly sliced tomato, I am sure. Blech.
Secondly, a knife must be comfortable in your hand. Ergo Chef knives offer a comfortable grip that increases control and eliminates friction. It has an ergonomic design which helps you slice with less strain and fatigue on your hand, wrist and forearm. The knives have a wooden look to them but are made from lasting and strong fiberglass material, which is much less maintenance than wood. The handle design is coupled with German steel and razor sharp blades making this a must have for chefs and home cooks alike. We love this knife set, I have purchased many good quality knives in my lifetime but I have never had ones of this superior quality.
Knowing your knives are important, here are some basic parts to a knife:
Now for cutting, many recipe will call for the basic knife cuts but some get more involved with some more advanced cuts. Here are nine of the most used. Again it is important to try to keep the sizes as similar as you can so they will cook evenly or be presented uniformly.
You want the knife to do the work not you, so holding it correctly is important, the thumb grips the knife at the top of the blade at the heel and the other fingers and hand wrap around the bolster with a firm grip. 
Knowing the measurements will help you practice your knife skills too!
Large dice- 3/4 ” by 3/4″
Medium dice- 1/2″ by 1/2″ by 1/2″
Small dice- 1/4″ by 1/4″ by 1/4″
Fine Julienne- 1/16″ by 1/16″ by 2″
Brunoise- 1/8″ by 1/8″ by 1/8″
Fine Brunoise- 1/16″ by 1/16″ by 1/16″
Batonnet- 1/2″ by 1/2″ by 2 1/2-3″
Allunette- 1/4″ by 1/4″ by 2 1/2-3″
Julienne- 1/8″ by 1/8″ by 2 1/2″
Head over to Ergo Chef’s site and see all the wonderful knives they have along with kitchen items. They also have a fabulous video explaining how their knives work and you can see one in action. Ergo Chef, simply the best knife I have ever used. Love them and thank you Ergo Chef for this opportunity!
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ABOUT TARA: Tara is the editor of the kitchen here at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.
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CONTINUE READING IN THE KITCHEN
This post was written by Tara Noland exclusively for BonBon Break Media, LLC.
Tara received the knives and block as a gift from Ergo Chef, but all opinions are her own.
