Knife Skills

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Six steps make it easy to handle a bone-in ham.
turkey, thanksgiving
Six steps that will make that task a little less daunting.
We're often intimidated by carving the esteemed Thanksgiving turkey. This year, use these step-by-step instructions (with photos, natch) to make carving your bird super simple.
Tourneing Vegetables
Tourneing vegetables—cutting them into elegant, tapered shapes—requires nothing more than a steady hand, a sharp knife, and a bit of practice.
How to French a Rack of Lamb
You don’t need a butcher; you can do it yourself.
Tying Lemongrass
How to make the most of this aromatic herb.
The Fine Slice
How to julienne carrots chef style.
Cutting Grape Tomatoes
A restaurant trick for slicing these small tomatoes.
How To Thread A Potato Chip
Simple steps to create this whimsical snack.
Trimming Baby Artichokes
These diminutive delights are exceptionally easy to trim and prepare for cooking.
Large Artichoke Trimming Tips
Some cooks prefer to cook large artichokes before trimming, but the following technique makes precooking unnecessary.
Cutting a Beef Tenderloin
Tips on trimming, cleaning and cutting a whole tenderloin.
Butchering a Rabbit
Here are six easy steps for separating a rabbit into eight pieces.
How To Filet A Salmon
7 easy steps to filleting your own salmon.
Japanese Knife Skills
Masaharu Morimoto demonstrates two fundamental Japanese knife techniques that exemplify the precision knife work at the heart of Japanese cuisine.