Easy Peas Recipes

Unless your cooking repertoire consists of mac-n-cheese, PB&J and scrambled eggs, you probably will need to use a kitchen knife at least some of the time. But, many people I know don’t like using sharp knives. I get it, it can be unsettling – if you lack a few skills and some confidence! But never fear, Easy Peas is here to help you kick your knife anxieties down the street.

First, let’s identify some mistakes people make when handling kitchen knives.

Mistake #1: Avoiding using a sharp knife altogether

This seems logical, however, we’re just avoiding the issue and not improving our skills (we can’t eat PB&J forever). If you want to get better at something, you must be willing to practice. So, you’ll need to get a knife in your hands.

Mistake #2: Using a dull knife

A dull knife is not only an ineffective tool, but it is dangerous. In fact, using a dull knife can be more dangerous than using a sharp one.  You need to exert more force when using a dull knife, because it won’t cut as easily.  The edge of a dull knife is more blunt, so it sort of presses into a food rather than slice it. So, you’ll wear out your wrist forcing the knife to do its work.

More dangerous still is what can happen when cutting rounded foods like carrots and onions with a dull knife. The forcing of the knife could cause the carrot, for example, to unexpectedly roll, and you could cut yourself.

A dull knife, if it cuts you, will make a more jagged cut, which tears at the skin. These cuts could take longer to heal and have a greater possibility of scarring. At least, a sharp knife will make a cleaner cut that heals quicker and leaves a less noticeable scar (if any at all).

Mistake #3: Being overconfident or cocky

Cooking in the kitchen is no time to show off, especially when using sharp knives. I believe we should all have fun in the kitchen, but there is a difference between having fun and not being mindful. Even the most experienced chefs will say that safety is number one in a kitchen. I personally think that being calm, safe and attentive while cooking is more impressive than being aloof and causing an accident.

Mistake #4: Using the wrong knife for the job

Kitchen knives have specific shapes and sizes for special tasks (see the Glossaries under tools/knives). You may think that using a smaller knife is safer than using a larger one. That really depends. If you’re paring an apple, a small paring knife is perfect for the job. But, paring knives are not efficient for slicing carrots, chopping onions or quartering chickens. Like a dull knife, if you use a small knife for a bigger job, you will need to use more force. You then risk harming yourself.

We can avoid these mistakes by learning how to use a knife safely so we upgrade our cooking skill and confidence. We can start by identifying The Three F’s of using a kitchen knife:

1. Focus on what you are doing,
2. Feel what is going on with your hands and the knife,
3. And you will be Fine.

1. Focus:  Keep your eyes on your hands and knife at all times. Don’t lose your concentration or get fancy. Watch where the knife is and keep your fingers out of the way. Don’t chop or slice too quickly. Your safety is more important than your speed. If you’re cooking with a buddy, they too need to stay out of the knife’s way. Always, always pay attention to what you’re doing.

2. Feel: If the food you’re slicing feels unstable in your hands, or if the knife you’re holding seems about to slip, STOP what you’re doing and readjust. Whatever you’re cutting needs to be stable on the cutting board and your knife must be secure in your hands.

If the food is slippery or oddly-shaped, take extra precautions so that the knife doesn’t unexpectedly veer off-course and cut you. You can take a thin slice off the edge of a carrot or onion so that it has a flat edge to sit on before you chop it up. A good old fork can help by poking it into the food to keep it still. Using a fork has an added benefit of keeping your hand away from where you are cutting. Tools like a metal finger guard can also help you by keeping your fingers and knuckles safe from the knife in case it does slip. Finger guards can give you peace of mind, but some cooks feel that the guard can be a hindrance. Still, it wouldn’t hurt to give it a try if you think using it would make you more comfortable.

3. You’re Fine: Using knives can be scary at first.  Being anxious will only make the task harder, both mentally and physically. You don’t need to attempt crazy hibachi-chef knife skills right away! Start practicing by cutting softer items. Sticks of butter, blocks of cream cheese and canned meats are examples of good options that are also rectangular, so they won’t roll around on you. As you become more comfortable, you can move on to other foods. As long as you are paying attention and taking your time, your continued practice will pay off.

You can learn to use a kitchen knife properly and confidently. Remember to stay calm, be safe, learn a few simple techniques, and practice.  And, as always, Focus, Feel, and you will be Fine.

(Keep an eye out for an upcoming vlog that will show you, in real time, how to use a variety of knives in the kitchen!)