Knife Skills 101 | Taryn L | Skillshare

Knife Skills 101

Taryn L

Knife Skills 101

Taryn L

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12 Lessons (36m)
    • 1. Introduction

    • 2. Cutting Board and Safety

    • 3. Chef's Knife

    • 4. Tomato Knife

    • 5. Paring Knife

    • 6. Bread Knife

    • 7. Cutting Technique Demo

    • 8. Onion

    • 9. Potato

    • 10. Bell Pepper

    • 11. Carrot

    • 12. Garlic

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About This Class

Knife skills are critical for increasing efficiency in the kitchen, especially for a home cook! Whether you are just starting out or are looking to hone your skills, this video explains it all.

In this class, you will learn:

  • Basic knife and cutting board safety
  • The differences between common knives and their uses
  • How to properly hold a knife
  • Classic techniques for cutting most vegetables

Don't worry if you are new to the kitchen or are just starting your cooking journey.  This video shows you step by step how to safely and efficiently use your knife!

Meet Your Teacher

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Taryn L


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1. Introduction: My name is Karen, and I am the founder of what Taryn ate a culinary coaching company. A little background on me. I am the daughter of a professionally trained chef. I have been cooking and learning with him since I was tall enough to reach the top of the counter. I've also taught in recreational cooking schools, and now I teach one on one customized cooking lessons in the homes of my students. 2. Cutting Board and Safety: first thing that you want to make sure you have is a clean work space. It's very important that there's no clutter, that you can see all of your ingredients. All of your knives, your cutting board and nothing is in the way in terms of your cutting board. Would plastic bamboo? Those are all excellent surfaces? You want something that is non porous. Glass can be very hard on your knife. It's also slightly dangerous. Plastic is definitely best in terms of safety of your cutting board. If it doesn't have these nice rubber grips on the side, you can take a wet paper towel, way it underneath your board, and then when you let your board down, it doesn't move, which is really important because if you're bored moves you could cut off a finger and nobody wants that 3. Chef's Knife: So in terms of your knives, there are multiple kinds of knives out in the world. I'm only going to show you four kinds. I don't want to overwhelm you. So the first knife, which I am a big fan of and pretty much exclusively used, is your chef's knife. It's gonna look something like this. It's gonna be about 8 8.5 inches long. You're gonna have a really nice sharp blade. It's sort of rounded up and very, very pointy. At the end, you're gonna have a nice, long handle that should fit easily in your hand. And you can use this for pretty much everything there. Two kinds of chef's knife. There's going to be a German style, and a Japanese style German style is generally stainless steel, very hardy. It's a lot thicker. It weighs more. This can be used to cut vegetables it can use to butcher meat. There's not much you can't do with the German chef's knife. If you're a surgeon, you could probably give that a shot, but don't do that unless you're licensed. The Japanese knives are gonna be very thin, very delicate, and that is for slicing things very thinly. If you think about sushi, the fish is extremely thin. The vegetables air precision cut. That's because you're using a very sharp, very thin knife that allows you to get that technique. I recommend a German knife for regular home cooks simply because they last a lot longer. They require less maintenance and you can spend about $100 it'll last you more or less for the rest of your life. 4. Tomato Knife: This is traditionally called a tomato knife. It's gonna be serrated along the bottom a lot. Sinner. A serrated edge is not a straight blade, but rather has these little curved edges. And inside these curved edges are three blades along three sides. So for cutting bread, if you are cutting tomatoes or something with a very delicate skin, you want something with the serrated edge so that you have to use less leverage. These are not good. Forgot it, cutting tough vegetables like a spaghetti squash or for butchering an animal simply because it's not built to take the way. 5. Paring Knife: This is a paring knife, which is very small. This is used for cutting strawberries, small carrots for peeling potatoes or carrots for maybe cutting the bruise out of an apple . It's a lot shorter. The leverage is in a different place again. It can take as much weight as the chef's knife could. But it's really handy for doing small tasks if you don't want the full eight inch. 6. Bread Knife: This is a bread knife. As you can see, it's got a serrated edge. Bread has more of a delicate crust. You don't wanna hack into it with a big chef's knife. You want these little individual blades to do the work for you. This should really only be used for bread. You don't want to damage the blade on any bones. Even though it is large, it's a little bit more flexible, so it shouldn't be used on meat. It should be maintained simply four bread. It will last a lot longer. 7. Cutting Technique Demo: so today what I'm gonna show you, I'm going to be exclusively using the chef's knife. And that is for multiple reasons. One. I do believe it can handle everything in your kitchen. Teoh. I don't expect any of you to have a full slate of knives in your kitchen, So I want to show you how to use one knife to the best of its efficiency. We're gonna start with the chef's knife and we're gonna start with the way toe Hold it. This is a very big knife is sharp. It is heavy, and if used correctly, it can help you do everything you want in the kitchen. If used incorrectly, you can get hurt. So I want to make sure that doesn't happen. When you're holding a chef's knife, it's very important to maintain what's called a pinch grip. So first you're going to take your pointer finger on one side and then take your thumb on the other and you're now in a pinch. Now your hands should easily wrap around the bottom, and your pointer finger is going to curve up just so it's above the blade. You don't want it anywhere near the bottom but your handle should be ergonomic so that your hand and your fingers are curved gently around and you have a solid grip. And what this does is it creates the equilibrium in your entire arm if you were holding and I simply by the blade or like the handle Excuse me. You can twist. You can turn. It's not safe. Another common knife holding method is to have your finger on the top of the blade. This also is a very stable, and you're gonna cause a lot of pain and anguish in that one finger, which doesn't really help you if you're chopping a lot of things or even just in general. If you don't want to put a lot of nerve damage in this one finger. So if you hold with the pinch grip, you now have one long line. You can take your arm, and wherever your arm goes, your knife is gonna follow. It's a lot safer that way, so you have your pinch grip. You have your knife. If I stand straight to my cutting board, I don't have a lot of room to move. My shoulder is gonna go up and down. It's gonna really uncomfortable. So instead I'm gonna turn my body slightly so that my arm is straight or I'm going to stand directly in front of my cutting board and my knife is going to be at an angle. It's whatever you're comfortable with. But you want to make sure that the most important part of this is that you have full stability over your knife as you're chopping. Especially if you're cutting something. What were slippery, like a potato or a carrot. You wanna have full control? So we have another hand. What we gonna do with that hand? If you leave your fingers out, you're probably gonna chop them off. Not good. So as my dad taught me to take your bear and you're gonna put him in your case now, your fingernails air to safely tucked underneath. You can't run him over with a knife. And if you're chopping and you're not paying attention, which it happens, we're human. You're gonna hit your knuckles before you hit your fingertips. And that's totally safe. Can't really chop off your knuckle. If you did, I'd be impressed. But let's not try. So if you're bears in your cave, your fingers air safely tucked underneath. You can chop, you can just keep going. And as you get more comfortable with the motion, you're not gonna hurt anything. So the motion, What was I just doing? The great thing about a chef's knife is that you have this huge long blade and you have a really solid leverage point. The other thing is that the blade goes all the way through the handle, which means that the center of gravity is directly here where the blade meets the handle. But you're not at a risk of cutting it off or breaking it because it goes all the way through. So we're gonna use this blade to the best of its ability. If you are chopping a vegetable, you are going to start with the point of your knife facing down. You're going to push all the way through and then slide forward. And what this does is using the heaviest part of the blade, which is right here at the end, right by the handle tow. Push through that force. So if you're cutting something tough like a carrot or a large butternut squash, you don't want your shoulder and your elbow to do all the work. You want the knife to do it all for you. So you're gonna push through? We'll go through this as we work on vegetables so you can see what I mean. So they're cave down rocking motion. And as you come back up, you move the knife slightly over. Now, this is something I've been practicing for a very long time. It's gonna take you a while. Don't worry. So as you rock, if you pick the knife back up, that is totally okay. You want to make sure you're always facing the tip of the knife down. You push all the way through and you push forward. And that's why we have this rounded edges because it is built to rock forward notice. When I put my knife down, the blade is facing away for me. That's what That I don't hurt myself. 8. Onion: So the onion. Everybody hates cutting onions. I don't care who you are. Nobody wants to cry when cutting a vegetable. Now, do you know the reason why you cry when you cut onions? There's a gas in there that every time you make a slice, it's going to search for moisture on. And the first thing that it's gonna get to is your eyeballs. People ask me all the time. How can I not cry when I cut an onion the first trick cut faster and more efficiently make less cuts? That's what we're gonna work on. It really, really bothers you. You can get goggles. You can take a wet paper towel and hang it out of your mouth. Sounds ridiculous. You look ridiculous, but the moisture from the white paper towel is below your eyeballs, which means it's got less of a chance making it all the way up and crying. We're gonna not do that. We're gonna focus just on how to cut the onion properly. So you have the stem, you have the route. You know, when you cut onions and they go everywhere, it's probably because you cut the root right off, and that's the thing that's holding all the pieces together. So we're gonna keep that intact as long as possible. I'm gonna show you two methods to cutting the onion. We're going to dice it and we're going to slice it, and it sounds kind of the same. But they are two ways to use an onion, and they do make a difference. So we're gonna start with the basics of cutting any vegetable, which is if it is round. You have to make a flat surface. So we're going to start by cutting off the step, which is the long Harry part. We don't really need this. It's not doing anything for us. Where's the root that's holding everything together? So pinch grip, fingers around the edge, my fingers air out of the way. They're protected. My bears in the cave kind of use my fingernails a little to dig just slightly in tow, hold it in place while it's still round and can roll around my board. So I'm gonna angle my knife and my vegetable, and I'm going to gently slice off this stuff. No, I don't want all this extra stuff hanging around, so I have a bowl which I call a compost bowl. Or you can drive your trash can over to your cutting area just so you have a place to throw away the trash. You don't want the gross parts to get in with the stuff you're cutting. So onion stem in the bowl now, flat surface easier to work. I don't really want to cut this whole thing like this, so I'm gonna cut it in half, make it workable. I'm gonna cut directly through the route. We're just gonna cut straight down. Now. I have these two lovely has of an onion. Gonna peel off the paper. It's not just the papers. You can see this is kind of wet skin, but it's a little dried out slow. Gross. I don't really want to eat this, so I'm gonna cut it off. I'm gonna make sure that my onion is nice and clean and fresh and looks delicious. Not that we eat raw onions like a potato. Maybe you dio or an apple? I don't know. I don't judge. So we're gonna dice first. And this is gonna look scary, but I promise it's not. And it makes things so much easier. Your pieces will be uniform. Why do we want uniform pieces? Cooking time? If you have a piece of onion that's this big and have a piece of onion that's this big, they're gonna cook totally differently. The little one's gonna burn before the big one is even close to done Cooking's. We want to make sure everything is uniform and clean. So the first step of this Dyson process, we're going to make parallel layers up the onion. Then we're gonna make perpendicular cuts and then we're gonna cut it all the way through. I know. Sounds scary. Just hang up. So the trick here is to get down to the level of the pull it back towards the board so that my knife can hang off the edge and I'm gonna bend down so I can look at I'm gonna take my life. And if my knife is sharp, this shouldn't be an issue. Making clean sweeps the rule, my onion and you have to do it a couple times and I'm not going all the way through. As you can see, it's going down. But this is still intact. We want to keep this root intact as much as possible. So I'm gonna repeat this process in even slices. So now I have three even sections so that when I cut my pieces down they all make sense and are even Leica. So now it's time for the perpendicular ones And again, we don't want to go through this route. So I'm gonna take the tip of my night I'm holding my onion together size and I'm gonna make even cuts all the way through a couple pieces fall out Not a big deal but as you can see, there's cuts all the way down It's cutting through So now that when I cut across it, they're all gonna come out like little squares. So I placed the onion back down, pinch grip my fingers air behind my knife and my bears in the cave, and I'm gonna just slice down and I have perfect uniform pieces. Now, this piece, this end piece, I can caught it up smaller. I can get into the nitty gritty, but the thing is, this isn't worth a lot. It's very important to save your fingers, not the food. I'm just gonna toss it tossed. Now my eyes aren't crying because I cut this so quickly. The gases didn't have enough time to get to my eyeballs and all my pieces or uniforms. I'm gonna take him off my board. I don't really want my onions mixed with everything else because the aroma gets all over my other vegetables and I'm gonna make a salad. And I don't really want the onion in the salad, so I'm gonna gently just pick up my onions, drop them in a bowl, wipe him off my knife. We're all done with Daniel. Just wipe my hands off with paper toe, take my paper toe to get the onion juice off. I don't want to put the blade into my hand. That would be crazy. So I'm gonna face the blade away from me, and I'm gonna gently just wipe it off. Not a big deal, because I'm cutting vegetables, but I just want to get some of the onion juice out of my way. So we're gonna cut the other side of the onion. Everything's clean. Nothing slippery this side because we're going to slice it. We're not gonna dice it. I am actually going to cut the root off of my onion. I know said, Never do it. This is different. Sometimes you want a Dyson onion because you want small pieces If you're making a stew if you're making soup, if you're putting in a vegetable medley like a stir fry, you want to slice an onion. You wanna go long ways to make sauteed onions and peppers to go on, for he does or to go into a Philly cheesesteak. Or also to go on a stir fry. Also, if you're gonna caramelize them. It is a common error to want to cut the onion long ways around these half moons. But then what's gonna happen is these tiny little baby pieces are gonna be the same size, this giant half moon again. You're gonna burn some before the big ones even cut or even cook. So we're gonna cut where the onion tells us to, which is along these groups that it has so lovingly placed along its skin for us makes it a lot easier. So I'm gonna slice off my route, drop it in my bowl, and now I'm just gonna gently follow these guidelines. I'm gonna cut in, I'm gonna cut away around. I'm getting a little close to my fingers. Don't love that. So I'm just gonna flip the vegetable over so that it's on a larger flatter surface. Now I have even pieces. They're all gonna cook the same, and they aren't making a mess done. 9. Potato: potatoes are pretty simple to cut, but they have one thing that's kind of against them, which is the fact that they're full of starch. Potato starch is sticky, and it's wet. Makes a giant mess. So the danger with that is it causes them to be kind of slippery, Which is why we talked about the pinch grip. If I have better control over my knife, have less of a chance of chopping off a finger because of potatoes. Slice slid out from under my neck. Not just Gary. So, potato, it's around. We need to make it flat. Also, these ends. Kind of a little crusty, Not a big fan. We're gonna just cut him off. Don't call for what? Just enough to make a nice even slice. This is a little too big toe work with for me, not a fan. So I'm gonna cut this in half as well. Because now I could stand it up on its s. I can work with it. So what are the common ways we want to chop a potato? You could dice it to make a hash if you're gonna put it in a cast iron with some X you can make it into french fries who doesn't love french fries? You could make it into rounds. I like to make potato nachos, because why not? Or you can do cubes, which is what I like to do if I'm roasting a potato, going to show you all of these. So let's start with cubes. Roasting potatoes is very common. You want them to be pretty even pieces. You want to make sure that the surface area is the same spigot. Nice and crispy the same way. So it's flat. I want to take my potato surface area down, going to take it. I'm going to just cut it in half and notice. I have to use a lot of forces. Potato is hard again, Back of the knife, very hopeful. So I have this flat piece of potato. Let's break it down fractionally right. We have a whole Now we have to house. Let's make it. It would be quarters if I did this one, but we're just gonna do this half so to even pieces. Now all I have to do is go across them and I have cubes. They're not technically cubes because it was around vegetable. But you know what I mean. That these are kind of big compared to these. It is up to you how you like to do this. I like to cut them back down to size so that they're more evenly matched. But you don't have to, because if you're roasting potatoes, some of whom might get really crispy, some might get a little less crispy. It is totally up to you for the texture. You put those two? No, to make rounds. I kind of cut off the whole potato, but you're gonna get the idea We're gonna make thin, thin slices. The key here would be nice. And so I want to make sure that my knife is evenly placed and I'm gonna go really slow, because now I'm creating these two nice and even slices and I'm gonna keep going. But because of the start, because it's getting slippery. I want to take my time. And it's important to take your time cause they build up and said, I need to peel them off when I put them to the side and keep going, right, Perfect. When you bake him up in the oven Baked potato chips now for french fries. This is the big one. French fries are square on all sides. Right there. Flat. It's not rapid. So we need to make a flat surface with our potato. So because I can stand it up, going to slice off just enough on the edge here. So I have a flat side. I'm gonna do it again and gonna do again. And then one more time. Now I have this square is shape that it can evenly cut with less movements to make french fries. And so to do that, we're gonna make plane's A plane is a flat surface. We're gonna do that with our potato. I understand about long ways because I want my french fries to be longer, so I'm gonna cut nice even places. Okay, so see these perfect now. Potatoes slippery. I don't want to cut a stack this big. One of them might slide off. Not great. So we're gonna break it up into segments, okay? And now all I'm gonna dio is I'm going to make other even slices and I have french fries, matchsticks, whatever you wanna call him. Throw him in with some olive oil, salt, pepper, garlic. You've amazing, delicious, crispy french fries. So we were gonna diced potatoes. We're gonna take our matchsticks, and we're just gonna cut across them like we did with our onions. Now you have diced potatoes to put in a hash Delicious. 10. Bell Pepper: Now it's time for my favorite vegetable to cut. Not necessarily make vegetable to eat but I love to cut me a bell pepper and you're gonna see what? What is the hardest thing about cutting a pepper? It's the seats. They go everywhere and then you end up eating them or end up cutting them, or they're just on the floor and impossible to clean up. So we're gonna eliminate that. We're gonna take our pepper, we're gonna cut off the top, we're cough the bottom, and then I'm gonna show you how you get the seeds out in one fell swoop. It's so fancy to take our pepper take our life. We want to cut off the top enough to get there this stem. But not so much that we're throwing away the whole pepper. OK, we can see through it. It's clean, pepper got. And this makes a delightful snacks. Now we're gonna do the same thing with the other side and it is a little lumpy. It's not super even we Onley want to cut off enough that we can see through it. But nothing more than that. It's weird. Slice down now. I can totally see through the end of my pepper and I didn't waste that much. Here comes the fun part. You're the standard pepper up So it's flat with the big side facing up smaller side on the bottom and you're gonna cut straight down through one of the panels. So this is the panel of the pepper. You don't want to cut through the membrane, which is connecting it. You wanna cut through that big fat part right in the middle So I'm gonna gently slice down It's a little opening now Gonna take my knife I'm gonna go in this opening I just made And I'm going to follow the pepper goingto unroll it as I go slicing off the membrane with it The seeds Oh, not a seed in sight, Bouba. So now we're left with this amazing, perfectly clean no membrane, Which is that yellow? That white part which some people don't like to eat. It's not bad for you. It just doesn't taste that great. But now I have this totally workable piece of pepper except for the fact that it's a little unstable cause it's round, so we're gonna make it flat. I'm just gonna cut it in half. Now, there's two sides to this pepper. There's the juicy side, right. This is where all the little cells are that have a nice, watery liquid that makes pepper so crunchy and delicious. Then you're the skin which protects it. The skin is harder to get through. Okay, so I can try and cut through this, but it's going to require a lot more force, so I'm gonna cut with the skin side down. Now, here is where that part about pushing all the way through with your knife is really, really important because the skin is facing down. So I have to make sure I'm cutting through that skin every single time. So I'm gonna do some slices. I want to eat them just, you know, maybe deployments, um, homis or some salad dressing. So we're gonna start with the tip of the knife down. We're gonna push down. I'm gonna push all the way through. And now my piece of pepper is perfectly separated. Now, what happens if I don't push all the way through it back? Right. So I'm just going down down now. I have these pieces of pepper that are still attached by the skin because I didn't cut all the way through with back. I can peel apart, but what's the point of chopping your vegetables if you have to go back and do other work? So tip of the knife down, holding onto my peppers that my fingers can't get cut, I'm gonna push down and you can hear that snap right? That snap tells me that the skin has cut all the way through and is perfectly clean. I will tell you that's not gonna happen if your knife is dull. People get really scared about having a really sharp knife. But the thing is, is the sharper than knife the cleaner your cuts? Which means there's less risk of your knife sliding on your vegetable or sliding out of your hand. A sharper knife is the better tool because it's going to do the job you're asking it to do . So we've made all these beautiful slices. Let's I want to die some up, right? I'm gonna put them in my stir fry with my diced onions. Same concept. We've made these perfectly even slices gonna take them in a bunch, going to hold them down with my fingers, and it's a little harder because they're loose. But I'm just gonna make nice little squares. And because of this, it's because their individual it's a little harder to do the smooth rocking motion, which is okay. You just pick up your knife and cut down every time. And now nice. Even peppers. These were gonna go in the salary as well. So just pick those up, put them in the bowl, and just for good measure, I'll go back and do the other side Nice, smooth rocking motion. And if you can see as I come back, scoop my knife over just a touch so that I could keep moving down the pepper and I'm moving my fingers back as I go, nobody gets hurt. Peppers perfectly clean. I guess that means the pepper kind of got hurt because I just chopped it up. It's OK now we're gonna just dice this little even squares. Perfect 11. Carrot: the carrot. Carrots are pretty easy because they're one nice uniform shape. The difference is with the carrot is it's very tough. It's hard and it's gonna require a little bit of strength. So we're gonna try and break it down so that it's easy. First step chop off that great, we're gonna use this. Ready now the care It is a different size. So I want to kind of even this out and where it starts to greedy, down to a different size. It's about here. So I'm gonna just chop that off and we're gonna deal with that separately. So to make it flat standards on and I'm going to cut straight down And it's not even because cutting a care evenly is incredibly difficult, it's just No, I can't. So it's OK. We have two pieces there on the ground now. They're flat, and I want to cut half rounds. Gonna put him in a salad, maybe put them in a salad or start fry Whatever. This is where you're rocking, motion is gonna come in handy. Gonna start with my tip of my knife down and I'm going to push through the carriage and forward dragged back down forward now, I can either move the knife toward my vegetable or it can move the vegetable towards the night. It's whatever you're comfortable with if we're doing it the first way I am pushing down through. And then as I'm coming back, I'm scooting over a little. Or you can take your knife and you can push your vegetable forward. That does mean you have to be a little bit more careful with your fingers, but it's whatever you're comfortable with these air really even totally vital edible pieces . This is what we're looking for. You push these after the side gonna do it the same way with this care, and then we go now for this guy. We don't want to waste the carrot. This is very valuable. So if you look at the size of my half rounds versus the size of the end of this carrot, they're kind of similar. So instead of cutting them in half, I'm going to just make rounds. One of the be about the same size and if I cut in half would be getting smaller and smaller , so it's a little harder because it's not super flat, but it is smaller, so I can hold on to it. So we're gonna hold on. Got my claw down Bears in the cave secured on the on the cutting board. We're gonna use the same motion movies out of the way, and I'm gonna pull back, push forward, pulled back, push forward. And the thing is, is you see it on TV and chefs or super clean there really fast. The reality is, your vegetables are probably going to get in the way of your knife. Take a be moved out of the way. Keep going. It's not worth risking it. Toe. Look fancy. Be fast. Go Super quick goal. Your vegetables that are out front are gonna get chopped up because your knife is in the way. Moved him over. What about get it? I don't really like this little end piece. It's kind of kind of icky, so I'm just gonna throw that away. No, I have lovely chopped carrots. So we put these in my salad bowl 12. Garlic: So when you buy a clove or ahead of garlic, you are gonna find all this paper he stuff on the outside, not a big deal. You want to make sure that the papers pretty intact, but the top here, that's a good sign. When you're buying it, you see that close air starting to stick out, or there's little green things growing up with the top. Don't do it. It means it's been sitting there a while, and it's literally trying to grow and root itself back in some ground. So out of this head of garlic, you're gonna get this cute little garlic cloves, and it feels like there might be a couple in here, So this is a very small piece of vegetable. This is a very big night, however, because it's small. I want to use my big night because I have to get it really, really little into tiny pieces when I miss it. So what am I gonna do? There is a route that cough the root. It'll pull itself away from the paper, so that's what I'm gonna dio cut off paper route. Now the papers are starting to peel, and I could sit here and try and peel these papers off. But I'm gonna be here for 100 years and I don't feel like doing that. So here comes the greatest stress reliever in all of cooking. We're going to smash the garden. I'm gonna take your life. Don't be afraid of it. You take it blades blade side away from you. Very important. Place it so that the garlic clove is under the middle of the bleed and then I'm going to take the heel of my hand. And what, you smash it down on this garlic cloves? Maybe your boss pissed you off. Maybe it's disgusting. Outside, you're gonna go for a run. And now you can't. Maybe who knows? You just got a little stressed out here you go. Hell of my hand knife. Now they come out and I could feel my paper off much easier. Then I could before I personally want them to be even worse smashed that we're gonna do it again because it wasn't it was protected by the paper, so couldn't go that far. So garlic under the blade smash. That's what I want because now what's going to happen is when I chop it up, it's already broken up. I have to do less work. So just gonna gather it up in a pile and I'm gonna cut across it as if I was making planes . And now I'm just gonna run my knife through a bunch of times. This is the only time you're gonna use your life this way. Tip of the blade down, fingers over the top of the blade and you're gonna run the back of your knife back and forth through the girl in every couple of minutes. Scrape it off, moving into a pile and go the other way Because what I'm doing is I'm mincing garlic. You want to make sure that the garlic is in relatively uniform pieces? Obviously, that's really hard to do because it's so small. But if you think about it when you're mixing this into some sauteed vegetables or to the marinade or in salad dressing, you probably don't want to get a huge chunk of garlic. It's gonna overpower everything else. You want it to be relatively small, relatively uniform, and this is the best way to do it. Notice. I'm using the back of the blade almost exclusively because that's where the power is and that is gonna make it the most. Even so, just a couple passes of my knife and I have minced garlic, and then we go that could be used for pretty much everything. Melt some butter. Brush this in there and you have garlic bread. You can throw it into some pasta sauce, salad dressing, stir fries. It doesn't matter, but it's pretty uniform. And now you're gonna get that amazing garlic flavor and taste and smell without it burning and without some of its staying rock.