Knowing your recipes is all right but then do you really know anything about that knife that you use to cut down your food to bite size pieces? do you even know the difference between a stripes and chiffonade?
Well, its always better to know your knifes since the wrong knife would end up giving your food a ragged look at the best or at the worst, a cut finger.
Did you know, the trick to get the perfect diced onion is to dice it with the root intact so that the layers do not split? Also, it is always best to use your knife in the locomotive motion since that way the vegetables you cut get a perfect shape each time and you ofcourse get the compliments.
