Comments on: Ninja Kitchen Knife Skills

By: Tiffaney Montalban

Tiffaney Montalban — Wed, 03 Oct 2012 05:58:16 +0000

Kitchen knives should be made from stainless steel so that they can be cleaned off easily and would last longer. “.;”`

Many thanks
http://www.prettygoddess.com

By: matt180

matt180 — Sat, 30 Jan 2010 14:35:00 +0000

I usually just wipe it down with a moist towel.

By: Caroline Cooper

Caroline Cooper — Fri, 29 Jan 2010 20:04:34 +0000

Hi Matt,

You didn’t wash your knife after sharpening. This leaves microscopic shards of metal in your food. You likely normally wash your knife after sharpening but some newcomers might not know this.

By: matt180

matt180 — Tue, 26 Jan 2010 17:43:44 +0000

I’ve actually never used one. Too poor I guess. Do I need one to cut well and make good food? No. Would an end-grain board be better. Yes.

By: Gina A.

Gina A. — Tue, 26 Jan 2010 17:34:02 +0000

Matt,

What’s your take on end-grain cutting boards? Think they’re worth it, or are regular ones like yours just as good?

Gina

By: matt180

matt180 — Sun, 24 Jan 2010 23:22:45 +0000

It does take practice, but most people fumble around with the proper technique for a couple days, decide that they just don’t “get it,” and then go back to their own pitiful technique. You’ll get there, and you’ll get there faster than you can imagine.

By: luc

luc — Sun, 24 Jan 2010 22:41:52 +0000

Thanks a lot Matt. This is a very helpful video !!!
I will still probably need years to learn proper knife handling, but this is great.