I used to think my knife skills were fine until I worked a line in Chicago

For years I just hacked through prep, thinking speed was everything. Then I saw a cook julienne a carrot in 15 seconds with perfect, even sticks. I spent the next month practicing my grip and angle for 20 minutes every night after my shift. Now my prep time is cut in half and my cuts actually cook evenly. How long did it take you all to really get your knife work down?

3 comments

3 Comments

elizabeth_jackson2mo ago

The real test is prepping soft herbs without bruising them. That's when you know your knife work is actually clean.

the_julia2mo ago

My knife skills are so bad I once spent ten minutes trying to dice an onion.

parkermorgan2mo ago

Actually, that's not bad at all for a first try. A sharp knife makes a huge difference if you haven't tried one. You'll get way faster with a little practice.