Knife Skills

Sort by: Most Recent | Alphabetical
Shaping Pommes Soufflées
Making perfect pommes soufflées comes down to careful shaping and slicing.
Shucking an Oyster
Here's how it's done.
SAVEUR How-To: Scaloppine
Pounding cutlets until they are thin tenderizes meat and allows it to cook quickly.
Onion Tears
The mystery behind an onion’s incendiary power.
To Filet a Trout
A quick trick for removing a trout’s tiny bones.
Skinning a Pearl Onion
Here's a simple tip.
Cold Cuts
Cold Cuts
Here are a few secrets to those paper-thin, deli-perfect slices of gravlax.
Removing Thorns from Cactus Paddles
Removing Thorns from Cactus Paddles
Here is a quick and easy trick.
Cutting Sugarcane
Cutting Sugarcane
Sugarcane has a juicy fibrous center that adds sweetness to many festive drinks.
Cracking a Coconut
Cracking a Coconut
Tips on how to get to the meat (and milk) of a coconut.
Carving Whole Fish
Carving Whole Fish
Use these 4 simple steps to carve a whole fish.
Carving Prime Rib
Carving Prime Rib
Here are 4 tips for carving a juicy prime rib.
Carving Chicken
Carving Chicken
Try our step-by-step guide to carving a succulent roasted chicken.
Carving Pork Shoulder
Carving Pork Shoulder
Try these 4 simple techniques for carving the perfect pork shoulder.
Shucking an Oyster
Shucking an Oyster
Opening raw oysters can be a daunting task, but if we can do it, so can you.