Sharpening My Skills

vegcutsI have spent the last few days slicing, dicing, and chopping, all in an attempt to perfect my knife skills. It started with cutting through flour with a pastry scraper for about a half an hour as lookers-on shook their heads in confusion. It may have looked odd, but it really did help perfect the rolling action but without a doubt it was even more helpful in adjusting to the proper position of my guide hand and its precious fingers. It took quite a while to get the hang of the connection between my guide-knuckle and the pastry scraper. To be honest, I am still working on it, but with each assignment, I am getting more and more comfortable with it. From experience with several unintended slices and dices to my own fingers, I can tell you that learning proper technique is paramount. More…
I have spent the last few days slicing, dicing, and chopping, all in an attempt to perfect my knife skills. It started with cutting through flour with a pastry scraper for about a half an hour as lookers-on shook their heads in confusion. It may have looked odd, but it really did help perfect the rolling action but without a doubt it was even more helpful in adjusting to the proper position of my guide hand and its precious fingers. It took quite a while to get the hang of the connection between my guide-knuckle and the pastry scraper. To be honest, I am still working on it, but with each assignment, I am getting more and more comfortable with it. From experience with several unintended slices and dices to my own fingers, I can tell you that learning proper technique is paramount. In addition to learning how to keep safe with a knife, there was also time spent practicing how to hone a knife to keep the blade sharp. While a steel cannot sharpen the knife, it can reduce how frequently said blade needs to be sharpened.

From there, I received my first assignment in the unit; to practice my rolling and dicing techniques with onions, tomatoes, celery, and green pepper, and then mix them into a Moroccan couscous dish. I ended up adding a few more ingredients to round out the color. We had it for dinner (and the next day for lunch). For each ingredient, I had to upload an image of the ingredient cut into a small dice as shown below:

small_dice

 

I had a little trouble with the onion and it was no surprise when my instructor subtracted points because of this issue. His comments were constructive and relevant. I felt he was interested in helping me improve my skills. Overall, I got a 91% on the assignment so while the onions got the best of me, I cannot complain, overall.

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