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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1
read the intro and the onion chapter first. skipped the boning-a-chicken chapter for like a year
2
watched this three times before the pinch grip actually clicked
4
skip this one at the start honestly, it's for straight santoku blades and just confused me before i had the other two down
5
dice one onion every single day for two weeks
took about ten days before my hand stopped shaking near the tip
6
julienne then brunoise a carrot, same daily routine
7
learn to hone with a steel before every single use
honing isn't sharpening, i thought it was for a solid year
8
get the knife actually sharpened once, professionally
9
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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