How are your knife skillz???

[rlozinak]

I am pretty good with knives. Learned when I was a youngen working in a restaurant.

[smokin fool]

We have at least two boxes of Band Aids in the house at all times.
Think there's about 23 stitches in my fingers and hands to date.

[HawkerXP]

Turn off the lawnmower, next time, before trying to sharpen the blades!

[smokin fool]

Its my feet that get under that

[realdocBBQ]

Dangit! That reminds me, we need our lawnmower blade sharpened... it's been cutting for crap this year. I really need a bench grinder. And a bench to put it on! lol

[SmokingPat]

realdocBBQ I bought the 'OXO Good Grips Hand-Held Mandoline Slicer' for a little under $20. Like everything now days, there are an abundance of choices. I've been happy with OXO products, and didn't want to spend a lot on a new tool. So far, so good.

​​​​​​I recently bought a fruit zester, too. So if I don't slice off my fingertips with the mandoline, I can risk grinding my knuckles on the zester!

[realdocBBQ]

I would dearly love to be really good with a knife. It seems to me I spend most of my frustrating time when preparing food on cutting and chopping, and they don't come out as consistently as I'd like. I'm not an OCD type by any means, though.


I think I need a sous chef.




Wonder what The Wife would charge....? lol



Actually her skillz are probably a couple of notches below mine. Oh man, she likes to use my (faux) Damascus 6" paring knife and she slices and drags veggies SIDEWAYS across the board with the knife... OMG. I hear that thing SCRAPING on the board and just imagine in my head what it is doing to my cutting edge... ARRRRGGGGGHHHH!!!!



Some things you just have to let go when you're married, right?

[Mosca]

Do the thing with the carrots and onions then. It only takes a couple hours. Start around mid morning, by mid afternoon you’ll be good. I’m not fast, there’s no need to be. But everything is the same size, and I can cut onions as thin as my mandoline can.

[SheilaAnn]

@DogFacedPonySoldier I hear you on the scraping thing. We have a friend that aggressively taps the blade side of the knife before slicing anything. I finally grabbed it out of his hand and kicked him out of his kitchen. 🤣🤣🤣

[texastweeter]

I use a bench scraper to move piles of veggies around

[Richard Chrz]

my knife skills are pretty good, speed not always so much, my knives however are super sharp. Get your knives nice and sharp and your skills will go up with it. It's crazy how much a sharp knife can whip through food prep.

[Mosca]

My knives are okay sharp, but really need a good sit-down. I have all the tools to do it, I just need to actually do it.

[Draznnl]

I keep my knives sharp. My problem is that the only way I can cut a straight line is if it is perforated.

[Santamarina]

A sharp knife is the key to good technique. Dull knife and you’ll never have better than dull skills. A knife doesn’t need to be fancy or expensive, just sharp!

[hoovarmin]

I'm fair at knife skills and fair at knife sharpening.

[RonB]

My skills may be slightly above average for a home cook, but not even close to a pro cook. I have had enough trouble with sharp things that I do take my time.

And here's what a sharp knife can do:

https://www.youtube.com/watch?v=k8s9i5jcOBA

The user starts with a tomato at about the 40 second mark.

[Jfrosty27]

I would describe my knife skills as just good enough to be dangerous. To me that is. I’ll get going, get over confident, and begin to go too fast. Then the bandages come out. 🙄🤷‍♂️

[gboss]

I try to use proper technique. Proper technique really does require sharp knives. For now, I take my time and would probably get yelled out of any "real" kitchen, but I imagine my speed will naturally increase. I'm hoping to avoid doing what I did with typing: get decent speed with horrible technique before learning how to do it the "right" way...

[WayneT]

My knife skills are adequate. I know the proper technique but I’m not speedy at all and don’t care. I always use the right knife for the job. One of my least used knives is a Wusthof 10” :bread knife but it is essential for cutting through large boules. I also have a Victorinix 12” slicer for large roasts. Both of these stay hidden away from other users so they wont get used for other things.

[Reds Fan 5]

I consider mine good for an amateur. I can’t do rapid fire slicing like Jacques. I don’t sharpen my knives frequently enough.

[SmokeyGator]

Depends on how much I had to drink?