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Speaker 1: Hello, I'm Kelsey Nixon and this is Kitchen Prescription, the

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Speaker 1: podcast you listen to when you don't know what to

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Speaker 1: make for dinner. How are you doing? I feel like

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Speaker 1: everyone in my orbit is kind of hanging on by

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Speaker 1: a thread right now. This phrase Maycember just really feels

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Speaker 1: like it's got a lot of truth to it, like

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Speaker 1: we're almost nearly approaching the finish line, but it's gonna

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Speaker 1: be a fight until we get to the end. I

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Speaker 1: saw a great meme this week that was just like

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Speaker 1: a guy barely crossing the finish line, and it's like

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Speaker 1: I can relate to that. I can relate to that.

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Speaker 1: So and in some weird way, it feels like it's

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Speaker 1: the longest month ever, But then it's so busy I

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Speaker 1: can't believe that it's already like it's crazy. This month

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Speaker 1: is really just throwing me loop. So if you are

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Speaker 1: in that headspace like I am, hang in there, keep going.

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Speaker 1: We're almost there, and once we get there it's summer,

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Speaker 1: so which has good things and challenging things. But anyways,

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Speaker 1: I wanted to take a moment to send a vote

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Speaker 1: of solidarity to any toad or parents out there, and

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Speaker 1: for any of you that follow me on Instagram. You

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Speaker 1: may know what I'm referring to, but I have, as

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Speaker 1: many of you know, I have a two year old daughter, Penny.

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Speaker 1: I have a five year old daughter, Nora, and an

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Speaker 1: almost ten year old son, Oliver. And Penny and Nora

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Speaker 1: are becoming quite the co conspirators these days, particularly when

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Speaker 1: it comes to the pantrey. So a couple of months

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Speaker 1: ago we had a whole incident with peanut butter and

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Speaker 1: me walking in on the girls while I've been making

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Speaker 1: dinner literally covered in peanut butter. And actually there's an

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Speaker 1: Instagram reel out there if you want to go find it,

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Speaker 1: but it is like your worst nightmare's mom in Penny's hair,

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Speaker 1: Like her hair smelled like peanut butter for two weeks.

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Speaker 1: It was crazy. And afterwards, you know, I put some

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Speaker 1: stuff up higher. But the problem is Penny, my two

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Speaker 1: year old, she doesn't get the food out. Her older

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Speaker 1: sister gets it out, who's five and a half. And

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Speaker 1: so you can only do so much to prevent a

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Speaker 1: five and a half year old from getting something that

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Speaker 1: she wants, you know what I mean, Like you can't

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Speaker 1: like a cabinet lock doesn't really like she can figure

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Speaker 1: out the cabinet lock. So that's the trouble as I've

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Speaker 1: got these two sisters working together. So anyways, peanut butter

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Speaker 1: was a couple of months ago. Well, this week, Nora

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Speaker 1: had been begging me to make cupcakes, and it was Friday,

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Speaker 1: and I was so tired, and so I thought, you

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Speaker 1: know what, We'll just do the box mix and the

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Speaker 1: pre made frosting. Whatever. Fine, But then while we were

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Speaker 1: making the cupcakes, Norah it kept licking the batter, and

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Speaker 1: I said, Norah, if you keep eating the batter, you're

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Speaker 1: not going to be able to have frosting on your cupcakes.

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Speaker 1: And sure enough, she continued to push the envelope and

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Speaker 1: lost frosting privileges. So I took that frosting and I

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Speaker 1: put it in an upper cabinet and I said, Okay,

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Speaker 1: no frosting this time, maybe next time. My husband was

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Speaker 1: at the baseball fields with my son. I had gone

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Speaker 1: upstairs to use the restroom and like fold four pieces

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Speaker 1: of laundry. My brother called, but there's no way I

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Speaker 1: was gone for more than ten minutes and the girls

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Speaker 1: had a movie on. It was Friday night. I had

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Speaker 1: made popcorn, like I you know, it was a normal night.

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Speaker 1: But I come down to Penelope literally slathering herself in

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Speaker 1: chocolate frosting. It looked like she had just been to

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Speaker 1: a mud bath. I could not believe it. I could

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Speaker 1: barely pick my jaw up off the floor because this

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Speaker 1: had happened before, and I thought, there's no way this

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Speaker 1: happens twice. Right, It's like lightning striking more than what.

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Speaker 1: I could not believe it. Oh my gosh, it was everywhere.

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Speaker 1: It was on my rug, it was under her fingernail,

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Speaker 1: that was in her hair, in her like it just

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Speaker 1: there was so much chocolate frosting and I was kind

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Speaker 1: of in shock initially, and then you have to logistically

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Speaker 1: think about how to get a sticky substance off a child.

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Speaker 1: Phase one was wet wipes. Then we went to the

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Speaker 1: tub and it just was the whole thing. And my

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Speaker 1: rug will never be the same. And that's okay. I

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Speaker 1: live with I will live with young kids, so it's

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Speaker 1: hard for me to be that upset at Penny. I

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Speaker 1: mostly upset it Norah, her quote conspirator. She totally got

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Speaker 1: that frosting down and had herself as spoon and was

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Speaker 1: going to town. So I've got my hands full of

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Speaker 1: with these girls, and I love them to death, but

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Speaker 1: they are they are good at pushing me to my limits.

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Speaker 1: At least I get some good photos and video so

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Speaker 1: that when they're older and they're complaining about their own toddlers,

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Speaker 1: I can remind them all of the trouble that they

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Speaker 1: gave me. So anyways, to anyone out there who's dealing

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Speaker 1: with crazy toilers, and I gotta say my mom My

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Speaker 1: mom says this to me all the time whenever I

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Speaker 1: complain about not sleeping much or tantrums, She'll say, little people,

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Speaker 1: little problems, Big people, big problems. So even though frosting

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Speaker 1: felt like a very big problem this week, I know

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Speaker 1: it's not in the grand scheme of things. So we're

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Speaker 1: going We're going to make it all right. So as

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Speaker 1: we approach that finish line of this crazy month, let's

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Speaker 1: talk about a couple of really simple recipes you can

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Speaker 1: throw in your meal plan this week to make things

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Speaker 1: feel a bit more manageable when it comes to dinner. Okay,

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Speaker 1: First is this Southwestern cobb salad. Oh, you guys, this

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Speaker 1: one's really really delicious. This is a recipe Club recipe

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Speaker 1: in May and I this is one of those recipes

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Speaker 1: where I was trying to recreate something I had at

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Speaker 1: a restaurant that was just knock your socks off good.

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Speaker 1: And it was all about this dressing. It was like

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Speaker 1: a sweet onion dressing that had the smokiness in it.

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Speaker 1: And so it's got like an apple cider vinegar basse.

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Speaker 1: It's got a little bit of sugar, and there's some

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Speaker 1: sweet onions, so yummy, and then there's some smokiness with

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Speaker 1: chipola powder, or if you don't like chipola, you can

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Speaker 1: use smoked paprika as well. I actually did have somebody

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Speaker 1: send me a message and say, hey, we don't do

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Speaker 1: onions in our family. I think someone has an allergy.

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Speaker 1: And so I also gave a Southwestern marinade where if

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Speaker 1: you don't want to do onion, you certainly don't have to.

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Speaker 1: And as a Recipe club member, it's listed in the

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Speaker 1: comments on that recipe. But really delicious. We've got classic

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Speaker 1: cob ingredients of bacon and chicken, and we've got corn

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Speaker 1: on the cob and those hard boiled eggs which are

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Speaker 1: so great, some beans, and then ooh, the pepper jack.

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Speaker 1: Pepper jack cheese, shredded pepper jack in a cob salad

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Speaker 1: is my jam. Love it, love it, and make sure

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Speaker 1: you great check out my real This week I shared

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Speaker 1: about doing your bacon in the air fryer. If you

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Speaker 1: have an air fryer, you should be making bacon in

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Speaker 1: it because it gets so crispy and so delicious. It's

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Speaker 1: just a great, great thing. In fact, I'm looking at

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Speaker 1: this recipe and you can do your hard boiled legs

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Speaker 1: in the air frier too. Another thing that's great about

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Speaker 1: this recipe is that the dressing is both a dressing

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Speaker 1: and a marinate, So you marinate the chicken in the

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Speaker 1: same dressing, and then you've separated the other that you

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Speaker 1: top it with, so it works as both, which is great.

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Speaker 1: Those are my favorite, So enjoy that yummy, hearty summer salad.

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Speaker 1: I've been getting lots of requests for salads, and if

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Speaker 1: you're going to have a salad, you want it to

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Speaker 1: be hardy enough that it can be a meal. So

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Speaker 1: enjoy that one. Speaking of bacon, we're going to have

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Speaker 1: our apple bacon cheddar sandwiches. And I believe that I've

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Speaker 1: recommended this before. There's no way I haven't, because this

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Speaker 1: is just one of those I'm going to call it

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Speaker 1: even a pantry recipe for us because I always have

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Speaker 1: everything on hand to make it, and it is always

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Speaker 1: a hit with everyone in my family. It's like a

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Speaker 1: grown up grilled cheese sandwich. And so there's one of

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Speaker 1: my kids that I'll just do a straight grilled cheese for.

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Speaker 1: Ali loves it just the way it is, and then

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Speaker 1: another one I have to completely deconstruct it for. But

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Speaker 1: what's on this sandwich that makes it so darned special

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Speaker 1: is some whole grain mustard, some melted cheddar cheese, bacon

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Speaker 1: at crispy bacon, and a tart apple apple slices so yummy.

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Speaker 1: There's something about the apple mustard bacon cheddar combo that

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Speaker 1: is like award winning. So it is so good. If

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Speaker 1: I have to take a look at the weather, we've

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Speaker 1: been bouncing all around, I know a lot of you have.

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Speaker 1: If it's cool, I'll probably with some tomatoes soup in

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Speaker 1: there with it, and if not, maybe I'll do like

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Speaker 1: watermelon on the side, chips and make it a little

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Speaker 1: bit more summary. But we will definitely be having those sandwiches.

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Speaker 1: And then I've this is great. I got a request

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Speaker 1: for this from Ali, the chili lime tacos. So this

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Speaker 1: is one of those recipes that ends up being kind

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Speaker 1: of on constant rotation at our house, and then we

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Speaker 1: eat it so much that everyone's like, Okay, we need

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Speaker 1: a break from this. So we haven't had this in

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Speaker 1: a while, but in the past we have. We have

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Speaker 1: really done this one a lot because it's so easy,

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Speaker 1: especially if you have a Trader Joe's. I like, if

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Speaker 1: you put me outside of Trader Joe's and said, Kelsey,

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Speaker 1: I need you to walk in and buy everything for

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Speaker 1: the chili lime tacos, I could close my eyes, walk

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Speaker 1: through the store, put everything in the card, check out,

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Speaker 1: and get out of there. That's how That's how much

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Speaker 1: I paid this recipe. So it used this ground turkey,

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Speaker 1: but you could totally use ground beef for chicken, whatever,

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Speaker 1: whatever you wanted. It's an onions, some garlic, the chili

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Speaker 1: lime seasoning, and if you don't have access to Trader Joe's,

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Speaker 1: there is the seasoning that is spelled taji n a

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Speaker 1: tahin and that is very similar and you should be

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Speaker 1: able to find that at nearly any grocery store in

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Speaker 1: the in the ethnic foods aisle, some cilantro coorn tortillas. Oh,

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Speaker 1: and I love those Trader Joe's corn tortillas. They are

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Speaker 1: so yummy. Then I always served that with some thinly

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Speaker 1: sliced cabbage, some avocado, and my pickled onions. In fact,

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Speaker 1: as I was walking out of preschool today, I had

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Speaker 1: some mom from her Miniman flagged me down and say, Kelsey, Kelsey, Kelsey.

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Speaker 1: We finally made the pickled onions and we're all obsessed

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Speaker 1: with them. And I was like, yes, I'm so glad.

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Speaker 1: And she said, I was going to ask you how

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Speaker 1: long I can keep them in the fridge, but there's

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Speaker 1: no way they're gonna last. And I said, you got it,

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Speaker 1: but three weeks, the last three weeks, but there's no

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Speaker 1: way that you'll need them that long anyways. Okay, so

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Speaker 1: there are your three rest piece. You've got that Southwestern

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Speaker 1: cob salad. We have those delicious apple bacon cheddar sandwiches.

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Speaker 1: They're grown up grilled cheese, and the chili lime tacos,

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Speaker 1: all so simple, so delicious and big hits around here.

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Speaker 1: All right, guys, let's jump into the back half of

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Speaker 1: the podcast. I'm very excited to be chatting with you

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Speaker 1: today about everything you need to know about knives. As

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Speaker 1: a home cook, had a couple of questions come in

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Speaker 1: over Instagram this week about knives, and I thought this

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Speaker 1: would be a perfect platform to just kind of run

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Speaker 1: through some of the basics, what knives you need to own,

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Speaker 1: how to keep them sharp, all that jazz. Having a

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Speaker 1: good knife is great, but if you were trying to

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Speaker 1: use that great knife on a tiny, tiny cutting board,

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Speaker 1: you're going to be frustrated. My guess is most people

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Speaker 1: are cutting on a cutting board that is too small.

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Speaker 1: So if you are going to invest in a good

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Speaker 1: knife on, don't you just invested in a slightly larger

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Speaker 1: cutting board as well. And it doesn't have to be

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Speaker 1: that expensive. Either my favorite cutting boards or this brand Epicurean,

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Speaker 1: they're pretty affordable. They can go on the dishwasher. They're awesome.

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Speaker 1: They're awesome, all right, But we're not here to talk

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Speaker 1: about cutting boards. We are here to talk about knives.

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Speaker 1: Few things are as important as knowing how to slice,

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Speaker 1: dice and chop in the kitchen. I want to kind

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Speaker 1: of break down some of these basics that you need

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Speaker 1: to know before you ever cut any ingredients, and I

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Speaker 1: want to share my best tips for getting faster and

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Speaker 1: better and more confident with a sharp blade in your hand.

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Speaker 1: All right, So let's talk about knives and knife skills.

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Speaker 1: Why are knives so essential, Because my guess is, if

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Speaker 1: you ask most professional cooks the most important tool for

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Speaker 1: you to invest in your kitchen, most people are going

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Speaker 1: to say a good knife. It really is a building

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Speaker 1: block for becoming a great cook, and it's one of

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Speaker 1: the first things you do anytime you make a recipe. Right.

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Speaker 1: It also has the ability to kind of slow down

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Speaker 1: or speed up your cooking process, and so it's really

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Speaker 1: worth the investment in that sense. And you know, but

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Speaker 1: in order for it to speed things up, you've got

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Speaker 1: to have confidence when you're yielding that knife and being

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Speaker 1: able to kind of use a knife efficiently and cut

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Speaker 1: ingredients that are somewhat uniform in size and shape. It

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Speaker 1: really is the mark of a great home cook. One

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Speaker 1: of the best things you can do to kind of

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Speaker 1: refine this practice is just that practice. It's kind of

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Speaker 1: an annoying piece of advice. I know, I know, practice

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Speaker 1: makes perfect, But the more you use a knife, the

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Speaker 1: more comfortable it will become. So I know it's very

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Speaker 1: tempting to buy a couple of those gadgets on Amazon

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Speaker 1: where you put half the end, you need to chop

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Speaker 1: the thing down and just learn how to you can

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Speaker 1: do it. I know you can. I know you can't.

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Speaker 1: You're gonna have to cut other things regardless, So just

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Speaker 1: figure out how to cut an onion. Anyways, that's my opinion.

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Speaker 1: But to each their okay. So before you cut anything,

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Speaker 1: we got to talk about the knife. The knife, the knife. Okay,

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Speaker 1: So what knives do you actually need? Well, you need

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Speaker 1: a chef's knife, and what I mean by that is

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Speaker 1: just a multi purpose knife that is going to be

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Speaker 1: a workhorse in the kitchen for you. It's going to

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Speaker 1: do the bulk of your slicing, dicing, and chopping. And

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Speaker 1: if I'm being honest, you really don't need much more

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Speaker 1: than one really essential knife. And I want to talk

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Speaker 1: about how I suggest finding out what that knife is

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Speaker 1: for you. I would love to be able to tell

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Speaker 1: you everyone should get this knife, but the honest truth

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Speaker 1: is is that you should get the knife that feels

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Speaker 1: best in your hand. There are plenty of great brands

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Speaker 1: out there, and if I'm being honest, what's probably even

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Speaker 1: more important that the brand of knife you get is

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Speaker 1: if it's sharp Shoon Japanese knife Shun great brand, great company,

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Speaker 1: and you're holding a four hundred dollar knife that's dull.

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Speaker 1: That is not going to matter that that is a

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Speaker 1: four hundred dollar knife. You are better off with a

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Speaker 1: twenty dollars knife from Walmart in your hand that is sharp.

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Speaker 1: So that's how important it is to keep your knife sharp.

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Speaker 1: It really is. A doll knife is dangerous and a

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Speaker 1: sharp knife is much safer. And if you've ever cut yourself,

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Speaker 1: you'll know that being cut by a doll knife hurts

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Speaker 1: a lot worse than being cut with a sharp knife.

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Speaker 1: But we're not going to worry about that because no

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Speaker 1: one's getting cut here. So my advice to you. And

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Speaker 1: for years, probably two years, I taught knife skills classes

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Speaker 1: at sar La Tob. We would go through this whole

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Speaker 1: song and dance. But one of the reasons that knife

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Speaker 1: skills were so great at a place like Sterla tob

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Speaker 1: or william Sonoma is that the students could come in

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Speaker 1: and they could actually hold in their hands and slice

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Speaker 1: and dice, you know, five, six, seven different varieties of

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Speaker 1: knives and be like, oh, that Globe knife feels great

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Speaker 1: in my hand. Globe is a great brand, particular pularly

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Speaker 1: popular amongst women because they are really light. I like

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Speaker 1: Globe knife, they're they're great, Woostaf Hankles, Shoon Kyle Sarah

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Speaker 1: is a ceramic knife. It's totally there's so many different types.

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Speaker 1: So if you're able to do that, Like if you

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Speaker 1: were like I want a big girl knife or a

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Speaker 1: big boy knife, I'm ready to invest beyond the Cutcoe

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Speaker 1: knife that I inherited from my mom. That is so dull,

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Speaker 1: and I'm going to go and get myself a good knife.

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Speaker 1: I do not think you really need to spend more

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Speaker 1: than between one hundred and two hundred dollars. And I

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Speaker 1: didn't really think you need to spend that much. Oh

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Speaker 1: you probably do, it's close. What's most important is that

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Speaker 1: it's sharp. So let's say you do have a good knife,

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Speaker 1: a well made knife, and you think you hate it,

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Speaker 1: check yourself and try and remember the last time that

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Speaker 1: it was sharpened. And instead of going to Williams Sonoma

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Speaker 1: to buy a new knife, just take that knife and

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Speaker 1: have them sharpen it there. And that's one of the

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Speaker 1: things we're going to get into is my advice for

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Speaker 1: sharpening knives. But before we do that, I just want

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Speaker 1: to mention two other knives. I don't really think many

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Speaker 1: home cooks need more than three knives max max. So

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Speaker 1: even though it can feel efficient to buy something like

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Speaker 1: a knife block with all those knives in it, you

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Speaker 1: don't need them. You really don't need them. I use

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Speaker 1: three knives. I use my chef's knife, which for me

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Speaker 1: is a woost Off Santoku, which means it's got little

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Speaker 1: divots on the blade, which means vegetables fall off of

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Speaker 1: it a bit easier. And it's just the way it's shaped.

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Speaker 1: And I only it's really short knife. It's only a

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Speaker 1: five inch knife, and that's because I've really, really small hands.

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Speaker 1: I also have a seven inch that I recently thought

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Speaker 1: that I quite like, but the five inch just makes

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Speaker 1: me feel like I have more control over the knife.

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Speaker 1: But you probably have hands that are slightly larger than mine,

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Speaker 1: So an aid inch is a really common like standard

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Speaker 1: chef's knife, all purpose knife. If you have really large hands,

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Speaker 1: you might be more comfortable with to tenage, but you

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Speaker 1: just it's important to put it in your hand, feel

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Speaker 1: it and chop something. The two other knives a serrated

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Speaker 1: knife for cutting bread and really tomatoes or any sort

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Speaker 1: of soft skin vegetable and that one really don't need

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Speaker 1: to spend a ton of money on. I've got one

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Speaker 1: linked here on Amazon that literally is twenty dollars and

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Speaker 1: it's awesome. It's not a bad thing to invest in

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Speaker 1: a nice or one, but for the amount of bread

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Speaker 1: you're probably slicing, you probably you probably don't need to

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Speaker 1: make more of an investment. And then I do like

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Speaker 1: having a small pairing knife for things like holing strawberries

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Speaker 1: or slicing through a lemon. I just like having a

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Speaker 1: smaller knife at my disposal, and same thing that doesn't

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Speaker 1: need to be crazy expensive either. So I would take

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Speaker 1: your knife budget and put it into that primary knife,

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Speaker 1: that chef's knife, that eight inch, seven inch, five inch

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Speaker 1: whatever it is, the knife you're going to use to

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Speaker 1: cut ninety percent of the ingredients they're using to make

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Speaker 1: your meals. And there you have it. So I would

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Speaker 1: focus on three knives and not get hung up on

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Speaker 1: anything else. I want to talk about before you even

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Speaker 1: pick up the knife, and just the importance of stabilizing

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Speaker 1: your cutting board and making sure it's not going to

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Speaker 1: move around. So we want to make this really safe,

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Speaker 1: and by making it safe, we also make it easier

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Speaker 1: to use our knife and to slice and dice, so

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Speaker 1: if you place your hand on your cutting board, you

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Speaker 1: shouldn't be able to slide it around. So some cutting

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Speaker 1: boards have non slip feet or like rubber on the bottom.

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Speaker 1: Those are my favorite, but if yours doesn't, the easiest

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Speaker 1: way to stabilize your board is to place a damp

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Speaker 1: cloth or paper towel under your board to keep it

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Speaker 1: from kind of slip sliding around or I have done

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Speaker 1: this cut a portion. I actually learned this in the

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Speaker 1: Food Network kitchens. But you take shelf liner, like that

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Speaker 1: kind of foamy stuff, and you cut it to fit

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Speaker 1: the exact size of your board, and you put that

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Speaker 1: underneath your board and that will prevent it from slipping

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Speaker 1: as well. And that's actually what I use now for

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Speaker 1: I do have a few boards that don't have the

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Speaker 1: non slip feet, and that's what I'll use for that.

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Speaker 1: Because if you've got a board that's moving around, not

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Speaker 1: only is it dangerous because your knife could slip, it

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Speaker 1: makes it so much harder. So do not don't skip

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Speaker 1: that step. And if you are, we're not here to

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Speaker 1: talk about cutting boards. But if you are using a

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Speaker 1: plastic flimsy I hate to say it, but I keia little.

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Speaker 1: You know what I'm talking the real plastic e thin

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Speaker 1: cutting boards. Do yourself a favorite and chiss toss those out.

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Speaker 1: I cannot think of anything worse than cutting on those.

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Speaker 1: And it's hard, it's hard to cut on those, So

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Speaker 1: just pass those along, Pass those along. So once you

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Speaker 1: stayed wise surface, you want to make sure you are

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Speaker 1: using a sharp knife. It makes cutting so much easier,

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Speaker 1: so much easier. Now, one rule of thumb is you

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Speaker 1: can take your knife and kind of hold a piece

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Speaker 1: of paper like copy paper, and run your knife through

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Speaker 1: the edge of it, and it should cut it, or

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Speaker 1: parchment paper, and if it doesn't, it's probably not sharp enough.

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Speaker 1: So the question I get from people as I think

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Speaker 1: sharpening a knife feels really intimidating, and I totally understand why.

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Speaker 1: So we're going to run through a couple of options here.

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Speaker 1: First of all, a honing steel. That might sound unfamiliar

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Speaker 1: to you. Maybe it is familiar to you. It's probably

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Speaker 1: something you've just seen professional chefs use a kitchen. But

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Speaker 1: what's great about a honing steel as well, It doesn't

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Speaker 1: sharpen your knife. It realigns the edge of your knife

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Speaker 1: and keeps your knife sharper for longer. So I want

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Speaker 1: you to think like a split end on your hair

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Speaker 1: and think about those split ends coming together to a

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Speaker 1: point like a fresh haircut. Almost so a honing steel

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Speaker 1: where you can easily just kind of brush your knife

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Speaker 1: each side of it at about a fifteen degree angle.

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Speaker 1: And some people do it depending on how much you cook.

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Speaker 1: They do it once a week, they do there are

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Speaker 1: chefs that do it every single time before they begin

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Speaker 1: to cook. But what's great about is you can't overhone

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Speaker 1: a knife. And I think a lot of people feel

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Speaker 1: nervous about sharpening because they don't want to sharpen a

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Speaker 1: knife too much and then ruin the edge. Honings are

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Speaker 1: pretty safe that you can't really do too much damage

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Speaker 1: with honing, but it will make your knife feel sharper,

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Speaker 1: feel sharper. So that is something you could get if

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Speaker 1: you were like a food enthusiast and you like the

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Speaker 1: idea of that. I have one. It's great, totally something

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Speaker 1: you could do. Now when it comes to actually sharpening knives,

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Speaker 1: if you've got a really dull knife, my best advice

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Speaker 1: is to take it somewhere. And I hesitate saying that

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Speaker 1: because I don't think most of you are going to

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Speaker 1: do it, even though I tell you to do it

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Speaker 1: because it's inconvenient. But cooking stores like Sarlatop, Williams, Sonoma,

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Speaker 1: even your local hardware store, and then depending on where

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Speaker 1: you live, there are dedicated knife sharpeners all over the

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Speaker 1: country that is going to give you your best results,

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Speaker 1: and then a professional's doing it and you can feel confident.

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Speaker 1: It's usually about a dollar per inch, So for my

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Speaker 1: five inch knife, it's probably be five dollars to sharpen

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Speaker 1: that baby. So it can get real fancy with something

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Speaker 1: called the wet stone. I don't want you to worry

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Speaker 1: about that. I don't think most home cooks are doing that.

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Speaker 1: And I am in the process of testing an at

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Speaker 1: home sharpener, which I've been a little weird because the

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Speaker 1: last thing I want to do is tell you to

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Speaker 1: go buy a nice knife and then have you feel

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Speaker 1: like you have ruined the edge of that knife. I

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00:24:07,640 --> 00:24:10,440
Speaker 1: use woost Off knives. Those are my favorite. They feel

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00:24:10,480 --> 00:24:13,359
Speaker 1: the best in my hands, and so I did research

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00:24:13,440 --> 00:24:17,840
Speaker 1: on woost Off sharpeners. There are certain brands of sharpeners

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00:24:17,880 --> 00:24:22,600
Speaker 1: at home sharpeners that are made for certain types of knives.

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Speaker 1: There are Western knives, there are Japanese knives, and you

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00:24:26,440 --> 00:24:28,360
Speaker 1: want to make sure that if you're going to invest

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00:24:28,400 --> 00:24:33,040
Speaker 1: in a sharpener, be aware of the type of knife

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00:24:33,080 --> 00:24:35,720
Speaker 1: that you are sharpening. That's a piece of advice I

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00:24:35,800 --> 00:24:39,480
Speaker 1: want to give you. So in summary, a honing seal,

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00:24:39,840 --> 00:24:43,600
Speaker 1: great idea great. I think you would notice like that's

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00:24:43,600 --> 00:24:47,320
Speaker 1: a great first step for at home sharpening. Even though

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00:24:47,359 --> 00:24:51,000
Speaker 1: it's not technically sharpening, you're just refining the edge of

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00:24:51,040 --> 00:24:54,840
Speaker 1: the existing knife. You're not taking off any metal. And

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00:24:54,880 --> 00:24:56,919
Speaker 1: there are plenty of YouTube videos. In fact, I'll throw

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00:24:56,960 --> 00:24:58,920
Speaker 1: a reel up this week. I've had a hone a knife,

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00:24:58,960 --> 00:25:01,760
Speaker 1: but it's really sim bowl. You can't screw it up,

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00:25:02,520 --> 00:25:04,240
Speaker 1: and it's just a great skill to have. So that

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00:25:04,320 --> 00:25:07,600
Speaker 1: is step one. If you've got really dull knives, take

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00:25:07,680 --> 00:25:09,320
Speaker 1: me into a store. You're going to get the best

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00:25:09,359 --> 00:25:11,720
Speaker 1: results that way. All Right, from there, you want to

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00:25:11,760 --> 00:25:13,560
Speaker 1: make sure that you hold your knife like a pro.

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00:25:13,720 --> 00:25:15,919
Speaker 1: I've got some great videos on my site where you

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00:25:15,920 --> 00:25:18,679
Speaker 1: can watch that. I just broke down how to slice,

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00:25:18,680 --> 00:25:24,639
Speaker 1: dice and chop an onion for you on Instagram. But really, ultimately,

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00:25:24,800 --> 00:25:27,439
Speaker 1: the goal in mastering basic knife skills and having a

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00:25:27,440 --> 00:25:30,119
Speaker 1: good knife is that you want to cut ingredients that

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00:25:30,200 --> 00:25:33,120
Speaker 1: are somewhat uniform in size. This is going to ensure

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00:25:33,160 --> 00:25:35,840
Speaker 1: that everything cooks evenly and it's done at the same time,

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00:25:36,320 --> 00:25:39,960
Speaker 1: and it will help avoid having overcooked or undercooked ingredients

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00:25:39,960 --> 00:25:43,240
Speaker 1: in a dish. I promise you, as you begin practicing

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00:25:43,400 --> 00:25:47,800
Speaker 1: cutting and using that knife, you'll start slow, focus on

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00:25:48,040 --> 00:25:51,720
Speaker 1: a little technique. Speed comes with time and practice, and

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00:25:51,760 --> 00:25:54,679
Speaker 1: it gets more and more comfortable, and I happen to

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00:25:54,720 --> 00:25:57,919
Speaker 1: find the process very therapeutic. Like you give me a

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00:25:57,920 --> 00:26:01,320
Speaker 1: bunch of vegetables to chop while I'm listening to a podcast.

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00:26:01,680 --> 00:26:04,199
Speaker 1: Love it, Love it, Love it. Remember, you gotta let

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00:26:04,240 --> 00:26:06,000
Speaker 1: that knife do the work for you, especially if it's

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00:26:06,080 --> 00:26:08,399
Speaker 1: sharp and ready to roll. You should never feel like

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00:26:08,400 --> 00:26:12,960
Speaker 1: you're forcing anything. You know, get yourself set up for success,

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00:26:12,960 --> 00:26:15,959
Speaker 1: and then practice, practice, practice. New episodes of our podcast

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00:26:16,040 --> 00:26:19,240
Speaker 1: drop every Thursday. In the meantime, please follow me over

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00:26:19,280 --> 00:26:21,920
Speaker 1: on Instagram. We have a great time there, and you

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00:26:22,000 --> 00:26:24,280
Speaker 1: know I would love to have you in Recipe Club

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00:26:25,280 --> 00:26:28,800
Speaker 1: for five new recipes every month, voted on by our

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00:26:28,880 --> 00:26:33,080
Speaker 1: club members. And if your kitchen is in disarray and

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00:26:33,160 --> 00:26:36,560
Speaker 1: it needs some organizing help. I would love to see

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00:26:36,560 --> 00:26:39,359
Speaker 1: you in Family Mail Makeover. That's my course that walks

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00:26:39,400 --> 00:26:43,480
Speaker 1: you through organizing and outfitting your kitchen and it's just great,

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00:26:43,760 --> 00:26:46,640
Speaker 1: all right. Thanks again for everyone who's left or review.

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00:26:46,760 --> 00:26:49,040
Speaker 1: It means so much to me. It's how people find

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00:26:49,080 --> 00:26:53,840
Speaker 1: the podcast, and really every single one means the world

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00:26:53,840 --> 00:26:57,000
Speaker 1: to me. All are you guys excited to chat next week?

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00:26:57,200 --> 00:27:01,840
Speaker 1: Have a good one and