Not every at-home chef has the benefit and training from prestigious culinary schools, that’s why we went straight to the source to bring you the best knife-use information! Travelling around the United States, Murray Carter went to top chef’s to ask the simple question, ‘How would you use this knife’?
In Kitchen Cuts: Part 3, Slicing Knives: Japanese & Western we highlight the versatility of a long, slim slicing knife. From filleting fish to stretching strips of bacon, viewers will benefit as they watch five top chefs, each with their own style and techniques, complete their cutting tasks with the utmost care, efficiency, and safety. Also of great benefit to aspiring chefs is the included interview footage which provides rare insight on how to achieve success in the culinary industry!
Duration: 1 Hour 48 Minutes plus bonus footage
Bonus footage includes:
- Sharpening and maintenance tips specific to slicing knives
- Forging and completion of a Japanese Yanagi-ba sushi knife