Part 2/9:
Knife skills form the cornerstone of any successful cooking experience. Nick emphasizes the importance of owning a good quality eight-inch chef’s knife and a sharpener for ongoing maintenance. He distinguishes between a sharpening tool and a honing rod and explains the significance of proper knife grip: pinching the blade with the thumb and pointer finger while wrapping the remaining fingers around the handle enhances control and safety.
Nick introduces the "claw method" for safe cutting, which involves tucking fingers inward to prevent accidental cuts. He recommends practicing a fluid rocking motion while chopping, allowing the weight of the knife to do the work.