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Hone Your Chops: The Chef's Guide to Knives

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  • minutes
  • Serves

INGREDIENTS

1 serving

deer chops

1 serving

rib tip

1 serving

heavy cream

1 serving

top blade steak

1 T

top blade steak

1 serving

bread

1 T

elk fillet

1 serving

steak

1 T

water

1 serving

food dye

1 serving

veal chop

1 T

pork knuckles

1 serving

top blade steak

1 serving

lime peel

1 serving

lamb mince

1 T

root vegetable

1 serving

sharp cheddar

1 serving

bamboo shoots

1 serving

the chef's guide to knives

1 T

point

1 serving

spine

1 serving

handle

1 serving

end

1 serving

cutting edge

1 serving

heel

1 serving

bolster

1 serving

tang

1 serving

chef's

1 serving

carving

1 serving

boning

1 serving

cleaver

1 serving

utility

1 serving

paring

1 serving

granton

1 serving

serrated

1 T

difficult to sharpen

1 serving

stay safe: the claw grip

1 serving

be in control: the pinch

1 serving

the locomotive chopping technique

1 serving

know the lingo

1 serving

julienne

1 serving

try a pa)

8

1 serving

chiffonade

1 serving

brunois

1 serving

dice

1 serving

dice precise

1 serving

don't forget the board

1 serving

keep your cutting board from slipping

1 T

by placing a damp towel underneath.)