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Tuesday's Tips: Sharpen your knife skills

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When cutting your food in the kitchen, a sharp knife is imperative. Having a dull knife is the number one reason for accidents with knives. If your knife is dull, you need to press harder, and that is usually when you slip and end up cutting yourself. A good sharpened knife will be your best tool in the kitchen.

Plastic cutting boards also tend to dull your knife, so try to save them for cutting meats only. Use a wood cutting board for everything else since that will dull the blade. Don't leave your knives in the sink, wash them with hot soapy water right after using them and dry them right away with a paper towel or a dish towel. Try not to wipe down the blade when washing or drying, keep the sharp point and edge pointed away from you. These may seem like common sense points, but you'd be surprised how many times people get cut while washing or drying their knife and not while using it for cutting.

Holding the knife properly when using it is another important tip to avoid injury. The hand holding the food item should have the fingers curled under toward the palm.

The accompanying video will show you how to do various basic knife cuts like mincing, diagonal, rondelle, julienne, and dicing cuts. All very simple to do, but the short video shows exactly what the difference is between each one. Practice each and soon you can look like a pro in the kitchen too.

Feel free to email with any questions



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