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Types of Chef Knives
Parts of the Knife
How to Sharpen a Knife
How to Use a Serrated Knife
How to Use a Santoku Knife
How to Use a Vegetable Knife
How to Use a Paring Knife
How to Dice Onions with a Chef's Knife
How to Slice Onions with a Chef's Knife
How to Use a Fillet Knife
How to Hold a Chef's Knife
How to Use a Cleaver
How to Cut a Mango
How to Use a Pineapple Knife
How to Use a Mezzaluna
How to Use a Cheese Knife
Summary: Using a santoku knife to slice a tomato and the technique for holding the knife; tips, tricks and more in this free online cooking video that will teach you about chef knives with tips from an expert.
Laura Banford is a professional cook and cooking instructor. She currently performs cooking demonstrations for Trader Joe's in southern California, where she interacts with up to...read more
"LAURA BANFORD: Now I'm going to use the santoku knife. This knife with the divots, they're little indentations along the bottom of the blade right near the edge, make the knife lighter and a little bit easier to wield. And this knife is a nice sharp one and is good to use in slicing a tomato. A tomato is soft but it has the skin around it that you don't want to tear so you want to make a nice precise slice. I'm going to slice this tomato. We could chop it into wedges or dice it, let's slice this first one. Put it on its side, wow that makes a really clean, look at that, a really clean slice. I'm impressed by this knife. Nice and even look, look at that. I have a feeling this knife would slice paper. I'm able to make paper-thin slices of tomato with this. Now even a really sharp chef's knife is not going to do as beautiful a job as this santoku knife is doing. Beautiful. If you want to slice tomato, I suggest you get yourself one of these. You see how I curved my fingers in there. Keep your fingers away from the blade. You curve your fingers in around the ingredient and slice. You don't want to hold it like this but like this. When we come back we're going to use some vegetable knives."
eHow Article: How to Use a Santoku Knife
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Comments
dennycrane said
on 8/2/2008 With a sharp knife, there is no need to saw a tomato. With a sharp knife, you can invert the blade, drop a tomato on it, and the cells will be sliced cleanly without being mashed or ruptured. Similarly, just by resting a sharp knife on a tomato and drawing it slightly in one direction, it should fall through the tomato under it's own weight, leaving perfectly thin slices with cells intact.
ltbluechip said
on 9/22/2008 I barely know where to start on this one. Such disregard for one of my favourite knives. Relegated to doing the job of a chefs knife. The santoku knife is designed with a scalloped edge and is surprisingly multifunctional. This knife is one essential in a sushi chefs armoury. Once again you show deep levels of incompetence in the use of this knife and I am once again left gobsmacked by your so-called advice. A tomatoe could be cleanly and evenly cut with a pocket knife if the edge was kept well. To insinuate that your chef's knife would not be up to the task only confirms that which I already suspected, you are an utter fraud and you do not take care of your knives.
The only interest that I currently hold beyond that of morbid fascination, is to wonder if the previous user to comment, DennyCrane, is as appalled as I am by your monumental uselessness.