Knives at work

Here we show and tell you how:

1. A professional chef safely holds and works with a knife.
2. To use a knife correctly.
3. To use a Santoku knife and how the Granton hollows.
4. To turn potatoes into a small piece of art and how to use a peeling knife.
5. To perfectly peel and dice onions.
6. To choose the perfect cutting board.
7. To use a bread knife.

Using simple daily tasks we explain at length the correct use of several knife types.

The second part of our knife guide shows and explains how to:

1. Cut and fillet tomatoes by using utility and filleting knife.
2. Fillet fish.
3. Debone poultry.
4. Cut a roast with a carving knife.
5. Store, clean and generally look after knives.

The third part of our knife guide concerns an ongoing topic: how to re-sharpen a knife?

Even top-quality knives lose their sharpness over time but a dull knife is dangerous! Depending on use this may happen earlier or later, but bringing the blades back to shape is essential.

There are many ways to re-sharpen knives. We demonstrate various methods which are all easy and safe to do. Additionally we show you how to sharpen different types of knives - in this case western and Asian knives.

All techniques are suitable only for knives with a straight edge; knives with serrated or scalloped edges should not and cannot be re-sharpened.