Be the sharpest tool in the shed.
1. The Knuckle Shield
Call it the “the claw” the “knuckle shield” or whatever you want but the technique is to curl your fingers under your knuckles to create a flat surface to rest your knife against as you chop. This will save your fingertips and give you 10x the accuracy on your chopping.
2. Pay Someone To Sharpen Your Knives
We know there’s a lot of knife honks out there who will tell you to get a wet stone and sharpen knives yourself but for a modest price, you can usually get this done where you bought the knife or a just do a quick google search for your area. Sharpening a knife is kind of like tuning a piano, unless you know what you’re doing, paying a professional once every year or two is worth it.
3. Make Sure You Have The Right Sized Knife For The Job
You don’t need that knife block brimming with handles your parents had, it’s overkill. Even if you have no knives to your name, a good start is to get a basic chefs knife for day to day and a pairing knife for smaller jobs. The truth is most professional chefs use cheap, easy to sharpen pairing knives like this 7$ one from Victorinox.
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