Knife Skills - 4 Jul 2026
Model Number: ECA-569224
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Description
Chef Duncan begins by introducing the essential chef’s knife, explaining its anatomy and how grip and posture affect control. Using a pinch grip, he demonstrates smooth, controlled slicing motions, emphasizing safety and consistency. As he works through vegetables like onions, carrots, and herbs, he showcases foundational cuts—dice, julienne, chiffonade—highlighting how uniformity ensures even cooking.
Throughout the demonstration, Chef Duncan shares real-time tips: keeping the guiding hand in a “claw” position, letting the knife do the work, and maintaining a steady rhythm rather than rushing.
He also incorporates knife care into the session, briefly demonstrating how to use a honing steel to maintain the edge between uses, explaining angle and technique in a simple, approachable way.
As ingredients are prepped, he transitions them into a simple dish, showing how strong knife skills streamline the cooking process from prep to plate. The session feels practical and accessible, giving attendees clear, repeatable techniques they can apply immediately in their own kitchens.
