Knife Tips

How to cut a squash or small pumpkin

An 8inch chef’s knife is the best knife for the job. Cut the top and bottom off to rest the squash without rolling on the cutting board. You may use your peeler to create a flat side if there is none. Cut the squash in half at its narrowest point. Then proceed to peel, if necessary, seed and cube.

What’s the BEST Tomato Knife?

Use a serrated knife to cut a tomato as it has a hard outside and a soft inside. A five inch serrated utility knife works best because it is smaller and fits the size of the job.

What’s a Chiffonade?

Finely chop flat leaves such as basil or spinach like a pro. It’s called Chiffonade. Use your Chef‘s – or Santoku knife for this job.

  1. Stack the leaves all facing in the same direction.
  2. Roll the pile as if it is a tiny carpet.
  3. Using your fingers as a guide, thinly slice the stack of leaves by continuing to move the fingers back along the leaf roll. Discard the stems.

What’s the best cutting board?

A cutting board is a critical tool in the kitchen. Choosing a cutting board is almost as important as choosing your knives. We feel there are really two main choices in cutting boards, wood or plastic. Other materials, such as marble, ceramic and glass are not recommended as they can quickly dull your knives.

We carry Epicurean, Zwilling J. A. Henckels, Betzy Wood Art and Browne & Co. We also have Timbers and Iron Wood which are wood serving pieces including charcuterie and carving boards.

What is the difference between a boning and fillet knife?

A boning knife is used for removing bone from meat and poultry and is long and narrow. A fillet knife is ideal for fish because the flexibility and shape of the blade allows for better maneuverability for removing skin.

Do you have a Chef’s Knife?

The most basic knife that you can own is, in my opinion, the chef’s knife. You can cut cooked food, raw food, big things and little things. Just remember you can do small jobs with a big knife but cannot do big jobs with a small knife.

Rusty around the edges?

If you are faced with rusty knives or cutlery there’s an easy way to clean that up! A good soak in lemon juice followed by a light scrub should do the trick.

Waffle Bites

Cut bite-size waffle pieces in a hurry (especially useful when kids are hungry) dust off your pizza cutter and away you go!

How to cut professional looking bars, squares or marshmallows

Firstly, build the bars in a pan that is lined with parchment paper. This allows you to remove the whole slab of dessert and place it on a cutting surface instead of cutting into your bake pans.

A slicing/ carving knife is great for this job as the blade should be long enough to do the cut in one motion. Dip your knife in hot water and dry with a clean towel before each cut.

Why you should add a filet knife to your collection of knives.

A fillet knife is used when deboning meat or fish. It is important to have the least amount of waste (bones which can be made into stock) and the most amount of meat come away while filleting. This means the specialty knife needs to be very flexible and sharp.

Two must have knives in every kitchen

Are you just starting your knife collection or have someone on your Christmas list who is? There are two knives that every cook should own:

  1. A cook’s knife also called a chef’s knife is the workhorse of the kitchen. This knife can be used for almost any cutting purpose; it has a large blade and is used with a cutting board.
  2. After a chef’s knife, a paring knife is the most important knife in a cook’s arsenal. The blade on a paring knife should be stiff because it is often used to peel an onion or take the skin off ginger.

Come into the store we have a wide selection of both chef’s knives and paring knives.

Sharpening vs honing

No matter what you paid for your knives or where you purchased them from they will all eventually lose their edge. It is up to the user to maintain that edge and that means honing it regularly and sharpening as needed. The difference between honing and sharpening is vast. When you sharpen you are removing metal from the blade to grind a new edge; honing realigns the edge after the blade has dulled from use and returns it (or very close to) the original condition. For best results hone regularly to sharpen less often.

How to carve a ham

  1. You’ll need a sharp knife for carving.
    Sharp knives are not only safer, they will help you smoothly cut thin, even slices without shredding the meat. Fortunately, you don’t have to be an expert to put a razor sharp edge on your knife, use your Chef’s Choice knife sharpener to keep your knives in top form.
  2. Create a base to steady the ham.
    Place your ham with the bone side facing up and the rounded end on the bottom. Cut off a small portion from the side. This will provide a base so the ham doesn’t “wobble” when you’re carving. Sit the ham upright to rest on the flat cut base.
  3. Begin Slicing.
    Using a fork to hold the ham steady, begin cutting 1/4? slices from the front of the ham to the rear, slicing down to the bone.
  4. Flip the ham and release the slices.
    Flip the ham to rest on its end and cut along the edge of the bone to release the slices. Rotate the ham. Repeat steps 2 through 4 for each side of the ham until only the bone remains. Enjoy your meal!

How to carve a turkey

  • Let it sit! It’s important to let the turkey rest before you begin carving. Remove the bird from the oven, keep it covered, and let it set for 20-25 minutes. This allows the juices to soak back into the flesh and keeps the meat moist.
  • Warm your serving platter before you begin to carve — it will help keep your turkey warm after slicing.
  • Place turkey breast side up on cutting surface. Steady the turkey with a carving fork, and using a sharp knife, press the thigh outward to find the hip joint, and then slice through the joint to remove the leg.
  • Steady the drumstick with your carving fork and cut between the drumstick and thigh bone to separate. Repeat with other side of bird. (Whether you choose to remove the meat from the drumstick, or place the drumstick whole onto your serving platter is a personal preference.)
  • Using a carving fork, steady the thigh. Place thigh flat side down on cutting board, and with a knife, cut parallel to the bone and slice off the meat.
  • Remove wings by slicing diagonally through the edge of the breast and towards the wing.
  • Carve breasts by holding carving fork against breast bone. Starting parallel to the breast bone, slice diagonally through meat, lifting off each slice by holding between knife and carving fork. Repeat for both sides of turkey.

Never a dull moment!

Keep your knives well sharpened and you will be able to cut through anything, even a very ripe tomato. If you can’t pass your blade through a tomato skin it’s time to sharpen your knife. We have a wide variety of knife sharpeners in stock, come on in and check them out.

Using the Whole Broccoli

Once you’ve cut your broccoli florets, the stem is often discarded. It is full of flavour and fibre beyond the woody exterior. Simply peel the stalk with a peeler and then, using a chef’s knife, cut into rounds, sticks or dices. This is perfect for soups and salads. Try with veggies and dip or hummus.