By Craig Deppe
We’ve all been wowed and amazed by the lightning-fast blur of a master chef’s knife as they deftly dispatch a defenseless mushroom or innocent onion.
There’s no doubt we all would love to have such talent but the truth is, the home cook simply needs to know a few basics to make life easier at the cutting board.
Knowing how to properly hold your knife and the food you intend to cut, as well as how to move your knife through it, are essential skills that are not often clearly described.
Here is a quick tutorial I wish I’d been given the first time I picked up a chef’s knife. (I forgive you, Mom.)
Craig Deppe developed his skill and passion for all things culinary at an early age, under the guidance of his French mother. After college, he spent 15 years traveling the world as a professional sailor, sampling myriad cuisines and replicating them in many a ship’s galley. The birth of his son led Craig to forgo a seagoing career to pursue his interest in cooking and writing. He now organizes and caters culinary events in San Francisco and works as a chef’s assistant at Sur la Table.
Special Fork bloggers blog Monday through Friday. For more recipes and ideas on your smartphone, check us out at www.specialfork.com. Join the conversation on Facebook and follow us on Twitter @specialforksndy.