Chef’s Knife Fundamentals with Dini Klein
No more dull blades or sliced fingers! Dini Klein from Prep + Rally shares the essential guide to chef’s knives – how to hold, use, and maintain your knife, all while keeping your fingers intact!
To learn more from the culinary pros, watch Now You Know!
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This video is so cool!! I hope you didn't get an abrasion on your hand (it prob wld have been excruciating painful!) from working with knives! Keep em' coming
knife sharpeners should have two (sometimes three) slots. Usually One is white and One is darker like grayish black. The darker one is generally called the course side. When I sharpen my knives I run the entire length of the knife through that side once or twice and then the same with the lighter colored one. Make sure to clean your knife before you use it again because the sharpener actually scrapes off very minute amounts of the metal on your knife and you don’t want that in your food. At least I assume you don’t 🙃
I wish she had explained how to use the knife sharpener.