how i actually got good with a knife

book, then videos, then months of just cutting onions. skip step 4 for a while, i promise it's fine

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read the intro and the onion chapter first. skipped the boning-a-chicken chapter for like a year

watched this three times before the pinch grip actually clicked

skip this one at the start honestly, it's for straight santoku blades and just confused me before i had the other two down

dice one onion every single day for two weeks

took about ten days before my hand stopped shaking near the tip

julienne then brunoise a carrot, same daily routine

learn to hone with a steel before every single use

honing isn't sharpening, i thought it was for a solid year

get the knife actually sharpened once, professionally

brunoise a whole onion, start to finish, timed

this is the drill that told me i was finally competent. month two, not week two

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