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Need a Hand Carving the Turkey?

By Jeffrey Elliot & Jim DeWan

Need a Hand Carving the Turkey?

Cooking from home saves me money and allows me to eat healthier (as I always know exactly what is going into the food I’m preparing). The one thing I’m not sure of is how to figure out which knife I’m supposed to use to chop, which to dice, which to julienne, and of course, just how to hold it without slicing my fingertip off.

I also have absolutely no idea what to look for when purchasing a knife. Well, who better to teach about knife skills than the knife master himself, Jeffrey Elliot, Director of Culinary Relations for Zwilling JA Henckels, Demeyre and Staub, and Executive Chef for Zwilling JA Henckels and Chef, Culinary Instructor and award-winning food writer, James P DeWan?

“Anyone who wants to cook — whether professionally or at home — needs to know how to use a knife. And that doesn’t just mean knowing how to cut various vegetables into various shapes, though that’s certainly part of it,” says author Jeffrey Elliot. “It also means knowing how to hold a knife and, equally importantly, how to hold the item you’re cutting in a way that prevents you from cutting yourself. Learning how to hold and use a knife correctly will not only help you work more safely, but will also enable you to work faster, making you much more efficient in the kitchen.”

Once I acquired these skills (with the help of Zwilling JA Henckels Complete Book of Knife Skills), using my knife to cut effectively became a part of the pleasure of cooking. I now save time and effort and, what’s more, the flavors, texture and presentation of my completed dishes are greatly enhanced. I’m only wishing I’d learned to use a knife properly a long time ago…would have saved me a lot of time and effort carving up the Thanksgiving turkey!


Get more info like this in ZWILLING J.A. HENCKELS COMPLETE BOOK OF KNIFE SKILLS: The Essential Guide to Use, Techniques & Care

Jeffrey Elliot, James P. DeWan


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