Knife Handling Quotes

If you're good with a knife, you don't need your eyes.

So Stapes conducted a dinner for just the two of us, then informed me of a dozen small but important mistakes I had made. Setting down a dirty utensil was considered crude, for example. That meant it was perfectly acceptable to lick one's knife clean. In fact, if you didn't want to dirty your napkin it was the only seemly thing to do.

At the root of many a woman's failure to become a great cook lies her failure to develop a workmanlike regard for knives.

A knife is only as good as the one who wields it.

Having been to culinary school, the single greatest asset I learned there was how to cut and chop properly. It's an investment of money that will save you hours of time down the road, and hopefully some cut fingers.

Never lick a steak knife.

I used to go to Sheen High Street with my dad on a Saturday, and there was a butcher next door to the fishmonger. I hated the smell of the fishmonger, but I found the smell of the butcher's much more appealing. And I liked the big knives. I thought it looked like a decent job.

Your son went into your kitchen and took a kitchen knife.

I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.

Take care to chop the onion fine.

People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.

I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.

I need to have better knife skills... for vegetables.

I'm really great with weapons: I did a lot of bo and staff training for 'Immortals.' I love knives. I'm a pretty good shot. But I love hand-to-hand combat.

I do balisong knife twirling.

I went on YouTube and saw videos of Angelina Jolie on some talk show showing people switchblade tricks, and I was like, 'That's what I want to do.'

The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still slap down prime cuts with just a little more force and noise than necessary. Line cooks can't help putting a little English on outgoing plates, spinning them into the pass-through with reverse motion so they curl back just short of the edge. Oven doors in most kitchens have to be constantly tightened because of repeatedly being kicked closed by clog-shod feet. And all of us dearly love to play with knives.