I recently took a knife skills class at the Viking Cooking School at Legacy Village. It was an extremely useful class. I have always disliked extensive chopping, but the techniques you learn in this class make using a knife much easier. We made salsa fresca and a stir fry, both of which required a lot of chopping vegetables (and, for the stir fry, chicken).
The main “revelation” of the class is that you should hold your knife not with your hand in a fist but more like you hold a pencil. See this post from the Amateur Gourmet for some useful photos and discussion on this. Holding your knife this way gives you a bit more power and a lot more control. There’s a lot more you learn in the class, though, especially about how to cut specific vegetables. Mark, the instructor, was very knowledgeable, friendly and helpful. I no longer dread chopping, and I can do it somewhat faster than before. I don’t think I’ve ever chopped parsely or garlic as finely as after taking the class.
Click here for information on when to take a Viking knife skills class. Loretta Paganini also offers classes on knife skills.
The new look is great!
I have been working with different techniques for chopping too. I am glad the class was helpful. Thanks!
love the new look. though, now that you have better knife skills, I would have to say that or you could cut me.
thanks! i’ve been experimenting with my design skills
i love the relaxation i feel when chopping veggies. i’m pretty good with a knife but it would be fun to take one of those classes.
p.s. the beer we brewed at the demo will be at the market tomorrow, dry hopped with 1/2 pound of my homegrown hops. stop by and have a taste.
spicehound: it was good seeing you at the market, and thanks for the beer! the green hops definitely added a unique, fresh flavor.