Why do the slices stick to the side of my chef's knife when I'm slicing apples and such? Is there anything I can do to stop it? It doesn't seem to happen to the TV chefs.
posted by smackfu on Oct 26, 2008 - 9 answers

The boy and I are trying to make a sort of bulk Thai seasoning paste, which we've previously freezed in portions pretty successfully. One thing is holding us back, though -- the absolute )*&^&*$ we have to go through to chop the lemongrass properly. What with us using a pound or two of lemongrass, even chopping it roughly to do the rest in the food processor is a pain (literally), and the last time we did this we ended up with a whole bunch of stringy bits. Yes, we've peeled off the outer layers and chopped off the tough bit at the bottom; we typically use a large, properly sharpened chef's knife. Any other tips?
posted by Madamina on Dec 15, 2007 - 10 answers

Help me find the clone pictures I remember from within the last couple of years! [more inside]
posted by Glitter Ninja on Aug 5, 2006 - 2 answers

What is the best way to learn professional level kitchen knife skills? [more inside] [more inside]
posted by rorycberger on Jan 10, 2005 - 30 answers