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How are your knife skills?

My suck, but aren't as bad as my husband's...who is painful to watch.

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  1. Good enough to debone a trout and leave it intact. First saw it done at Yellowstone lodge and kept working at it . Ate lots of fish.

    1. Excellent for slicing, dicing, julienning, mincing, etc. They suck for fileting and de-boning. I would not be the first person you would go to for carving a turkey, either.

      1 Reply
      1. re: gardencook

        Mr Pine calls my turkey carving "hackarama time." I always start with the best of intentions, but it quickly devolves into a greasy, slippery mess. Not only bad carving skills, but less than ideal knife.

      2. Keep trying. Don't be intimidated by TV chefs. They do it for a living and have hundreds of hours of practice behind them. Take your time and get it done right.

        Mine are okay I guess. Good enough for me and that's what counts.

        DT

        1. Mine are good...but every once in a while:

           
          1 Reply
          1. re: BiscuitBoy

            Impressive. Would give you more points if you'd stitched it yourself. ;p

          2. My knife skills are...
            Not as good as Hung's from Top Chef (season 3) but better than Casey's from Top Chef (also S3)

            Twice as good as my mother's but 20 times as good as my father's.

            Probably not as good as Thomas Keller's but much better than Helen Keller's (probably)

            Good enough to evenly fine dice an onion in a few seconds or break down a chicken in under a minute, but not so good that I can get rid of the box of band-aids in my kitchen cupboard.

            9 Replies
            1. re: cowboyardee

              "Good enough to evenly fine dice an onion in a few seconds or break down a chicken in under a minute"

              That put you over 99th percentile of the US population.

              1. re: Chemicalkinetics

                Given the current US population is around 320 million, I'd say likely five-nines over the masses.

                1. re: wattacetti

                  "five-nines over the masses"

                  You mean cowboy's knife skill is over 59% of the US population? I don't know. Given that 25% of the population is under age 20 and over age 60, you are really putting cowboy's skill below average among those between age 20-60. :P

                  http://www.censusscope.org/us/chart_a...

                  Seriously, the fact that he can breakdown a chicken under a minute and dice up an onion in a few second (probably like the same speed as Salty's blind onion), I think is definitely at the 95 percentile if not 99 percentile.

                  :D

                    1. re: pamf

                      Oh............. :D. Thanks for the correction.

                    2. re: Chemicalkinetics

                      To be honest, it was a bit of an exaggeration. I've never timed myself. I can cut an onion salty-style and pretty close to salty's speed. Though not blindfolded. But even that is probably closer to 20 or 25 seconds for peeling and dicing a whole onion. And the chicken thing depends on whether you need the tenderloins kept on the breast or the thigh and leg separated. Quick enough though, I guess.

                      But seeing as I just prepared a meal at my in-laws in their kitchen, I'm reminded that a lot of that speed and precision comes from having very sharp, thin knives. Cutting onions today with a Cuisinart chefs knife that hadn't been sharpened in a decade definitely took more than a few seconds.

                      1. re: cowboyardee

                        "utting onions today with a Cuisinart chefs knife that hadn't been sharpened in a decade definitely took more than a few seconds."

                        That is true.

                        Hey, by the way, how many Salty are there? Some time ago I went to Mark's Chefknivestogo website and saw the "Salty's Corner". It took me a few minutes to realize it is not the same Salty.

                      2. re: Chemicalkinetics

                        part of the 1%!, in a Chowhounding kind of way...
                        What will the 99% do to him with their knives - ooh!

                        1. re: gingershelley

                          "What will the 99% do to him with their knives "

                          Jealousy leads to fear, fear leads to anger, anger leads to hatred -- which all fuel the power of the dark side.