How to sharpen a knife and basic vegetable cuts Recipe

The ingredients needed to practise some basic vegetable knife skills.

  • Preparation
    1hr15
  • Cooking time
    0mn
  • Rest time
    0mn
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(1 vote) 5/5
Ingredients
Pour people
  • Onion(s) : 6 whole
  • Plum tomato(es) : 6 whole
  • Savoy cabbage(s) : 1 whole
  • Carrot(s) : 6 whole
  • Red pepper(s) : 3 whole
  • Garlic clove(s) : 6 whole
  • Lemon(s) : 2 whole
  • Red chilli(s) : 6 whole
  • Basil : 0.5 bunch
  • Flat leaf parsley : 0.5 bunch
  • Granny Smith apple(s) : 3 whole
  • Spring onion(s) : 3 whole
  • Red onion(s) : 1 whole
  • Stick(s) of celery : 6 whole
Method
  • 1. HOW TO SHARPEN KNIVES

    Holding your steel vertically, position your knife parallel to the ground with the edge at a 40 degree angle to the steel.

    Slowly drag your knife across and up the steel, beginning at the heel or thick end, until reaching the point.

    Repeat with the opposite edge of the knife blade, holding the steel in the same position.

    Alternate between the two edges until the knife has obtained a sharp edge.

    Test the blade on some vegetables.

  • 2. FOR THE FIRST PART OF THE RECIPE

    Remove the pointy top of the onion. Place the onion on its flat top, cut in half, and peel. Slice the onion lengthwise to the desired width. Cut horizontally across, if necessary, then dice.

    Refer to recipes for how to prepare remaining ingredients.

Chef's tip

«Having a sharp knife and employing correct techniques when cutting will reduce accidents. This means that the knife requires less pressure to cut through a vegetable, which increases control over the knife. »

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