Category: Tips

A boning knife separates meat from bone, it doesn’t cut through it. Here’s how to debone chicken, trim tenderloin, skin and fillet fish, and choose a stiff or flexible blade.

When a knife must be cleaned and sanitized — after each task, when switching from raw to ready-to-eat food, after interruptions and at least every 4 hours of continuous use — and how to do it properly.

How to sharpen a Gerber pocket knife, fixed blade or multi-tool — finding the angle, using a whetstone or field sharpener, handling serrated sections and keeping the edge sharp longer.

The nakiri is a Japanese vegetable knife with a flat edge made for push cuts. Here’s how to grip it, slice, dice and julienne, and what to avoid so the thin edge lasts.