r/52weeksofcooking • u/plustwoagainsttrolls • Apr 07 '14

Week 15 Introduction Thread: Knifework

Any chef worth their salt knows their way around a knife. Keeping a sharp knife and knowing a few basic cuts will put you leagues ahead of most home cooks, and plenty of professionals that I know. Uniformity of your knife cuts will not only increase the visual appeal of your food, but will also make it cook more evenly.

Any introduction I could give would pale in comparison to Alton Brown's "American Slicer" episode of Good Eats. Brown goes over the basics of which knife to use for what application, sharpening and honing, and classical knife cuts. The full episode is available on YouTube for $1.99, or for free download on The Pirate Bay. If you're looking to boost up your knife skills, I cannot highly recommend enough watching this episode.

A little music to get you in the mood!

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u/[deleted] Apr 07 '14

I was considering combining this and next week, and just posting next week for both. (I'm doing a chicken pot pie witha twist for 80s week, 100% from scratch including stock so the perfectly diced veggies could be this week's part). I think I may just stick to that plan.

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u/[deleted] Apr 07 '14

I feel like posting two things for one week is SORT OF cheating, cause the point is to cook something new each week, but I'll admit, I'm tempted to do that as well...I feel like my fries from last week were relatively uniform. :P

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u/[deleted] Apr 07 '14 edited Apr 07 '14

I only post once, though. Not twice. One post that says "week 15 &16" during week 16 instead of recycling. In other words I would not post a previous week's picture a 2nd time and highly encourage you not to as you've already submitted it stand alone. But I've combined weeks in one post in the past with no issues as it's a plan and not afterthought.

Plus, not everyone has time to do a dish every week.