Five a day for better health, right? We all know we should eat more fresh fruits and vegetables, but it’s easier said than done when you feel all thumbs with a knife and cutting board. Never fear--The Happy Kitchen/La Cocina Alegre® to the rescue! Chopping up vegetables for a salad, stir-fry or soup becomes much less daunting when you have confidence. At SFC, we incorporate essential knife skills into free six-week community classes and share the same critical know-how with the public right here in our teaching kitchen! Click here to sign up for the next The Happy Kitchen/La Cocina Alegre® knife skills class on April 3. You’ll leave with new skills and TONS of chopped produce. Meanwhile, here are four tips that will get you started!
- Simplify: A chef’s knife (or a santoku knife) and a paring knife are the two knives that are used 90% of the time in a home kitchen. You don’t need an entire drawer of knives to cook!
- Care: Hand-wash your knives with warm soap and water. A knife can become damaged in the dishwasher because the blade dulls as it clanks around during the wash cycle.
- Invest: Spend the most money you can afford on a knife. If you can afford $10, buy a $10 knife. If you can afford $60, buy a $60 knife. Either way, hand wash and treat it well and it will last a long time!
- Maintain: Make sure to sharpen your knife several times a year. You can buy an inexpensive knife sharpener or have it done professionally (for only a couple bucks!).