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Knife Skills
Brendan McDermott grasps his intimidating chef’s knife and, wielding it with the grace of Roger Federer slicing a backhand, feathers a celery stalk into a hundred wafer thin slivers. “You can cut prep time in half by knowing how the knife works,” McDermott, a professional chef, informs his students at the start of his three-hour knife skills class at New York City’s Institute for Culinary Education. (His course is also available at Bluprint online.) “Speed and accuracy come from using the back half of the knife,” McDermott explains. That allows you to exercise maximum control and leverage. Oh, and if you’re trying to cut through something that’s resisting, don’t …
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