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Top Chefs Reveal Their Kitchen Secrets

Jacky Hayward | Chef's Blade

While Ryan was cutting the oranges,I noticed his knife and asked him about it. It turns out, he was using Manuel’s knife. All the hallows on the knife are there to keep air in between the object being cut – best with wet foods such as fruit and vegetables – so that the object doesn’t stick to the knife and will instead slide off easily. Global does a knife like this, which I use; Manuel’s custom-made knife had a few more ridges than the Global does, so does a very good job at keeping the space in between the object and the knife.

Also, Manuel pointed out that his knife is only sharp on one side, further helping the object being cut slide smoothly off the knife.

Next Page: More on Manuel’s knives>>