There are four key skills everyone should know when using their Chef knife at home:
The fastest and most efficient way of cutting an onion.
How to prepare julienne strips
How to use your knife in a rocking motion (for cutting herbs) and
How to mash using your knife to create garlic paste for even balanced flavour cooking
One of the two products that Becky uses in this demonstration is a chopping board from the highly popular brand Epicurean. There is quite a cool back story behind these boards, they’re made in the USA, and the company originally used their unique, durable and non-porour wooden boards to actually make skateboard parks. With their Green ethos, the company wanted to do something with the offcuts which led them to re-use the material to make kitchenware. Being a non-porous material, they are naturally anti-bacterial and unlike other wooden boards, are completely dishwasher safe. The best thing about using this cutting board is that it won’t damage your knife. You can press down as hard as you like and it won’t dull the knife blade. Clich here to view the Epicurean range
Becky used a Global Chef’s Knife for this video which is one of the most popular knife brands in Australia. Their unique, sleek design and signature dimpled handles is unique to Global and makes them easy to distinguish from other knives. Made in Japan, these knives rarely need sharpening and for those that prefer lighter knives, these are made from their patented Cromova steel. Click here to view our Global Knives.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog, www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use every day ingredients.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog, www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use every day ingredients.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
