Ninja Kitchen Knife Skills

At 180degreehealth, the general sentiment is that the primary determinant of health is the quality of the diet. The two biggest concerns in the standard modern diet above all else are vegetable oil and refined sweeteners. Well guess what? Refined sweeteners and vegetable oil are the two primary sources of calories in the modern diet. Why? They are the cheapest to produce. It is all produced from massive corn monocrops in the American midwest.

This means that restaurant food, even at great restaurants, is often highly compromised with the addition of these two substances. Even in savory dishes, it’s hard to escape the use of refined sweeteners. The use of cheap cooking oils is pervasive in the restaurant industry – foods that have been sauteed, marinated, or deep fried are always chock full of cheap vegetable oil. Salads are almost as bad as the fries due to the vegetable oil base of the dressing.

The solution of course, is to cook your own food predominantly – and keeping vegetable oils and refined sugars out of your kitchen. But this seems inaccesible to most people. The greatest hindrances are know-how and time. That’s what the following video is all about.

To make your quest to become a home chef a reality, one of the most important things to master is the art of cutting. Most people are using techniques that are not only slow, but dangerous, and knives that fit that description as well.

There is only 1 proper way to cut, and this is it. If at first it takes you longer, be resilient. Learning new skills is hard and challenging. It is also rewarding for those with the perseverance to get past mistakes, nicked fingers, and drudgery.

My instructions are simple. To make home cooking a tangible reality, you must learn how to use a knife properly. When you have, you will be empowered and enjoy cooking more than ever before – while spending less of your precious time doing it. Buy a large, and good-quality wooden cutting board, 1 quality knife and steel, such as the 7″ Hollow-ground Wusthof Santoku knife featured in the video (Click here to view it for purchase), and practice these basic techniques until you have mastered them. You won’t regret it!

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7 CommentsLeave a comment

  1. 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.

    • 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.

  2. 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

    • 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.

  3. 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.

    • I usually just wipe it down with a moist towel.

  4. 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


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