Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Home Cooking

Aha moment re knuckle-under chopping technique


Home Cooking 6

Aha moment re knuckle-under chopping technique

greygarious | Apr 25, 2013 09:38 PM

I'm an autodidact when it comes to kitchen skills, and have always shied away from the clenched-knuckle hold on produce being chopped/sliced, for fear of flaying my bent phalanges. But I learned the trick today watching Jacques Pepin demonstrating knife skills to cooking-phobic interior decorator Nate Berkus, on the Rachael Ray show. He showed Nate that the blade should be held firmly against the knuckles at all times, so they move together as a single unit. He had Nate practice the motion without produce, just sliding blade and hand unit across the cutting board.
Perhaps there are other Hounds out there who didn't realize how it's supposed to be done.

BTW, he closed yesty's Essential Pepin saying something like "You can always seduce someone with a good recipe." Not so sure about that - I suspect it helps a lot to have a twinkle in your eye, and gobs of Gallic charm! ;-)

Want to stay up to date with this post?

Recommended From Chowhound