Great video! We got a nice bread knife as a wedding gift and it's been put away for so long because I didn't know it works for other things that are not bread...meanwhile, I was struggling cutting big tomatoes without making a big old mess. Thank you so much Nicole, learning so much. Can't wait for the next video.
Thanks for watching! I recommend sharpening your knives about once a year, or more if you cook every day. But I would recommend HONING your knife about once a week. If you watch part 2 of this series, I talk about honing: the difference between honing and sharpening, and how to hone your knife
Great video, Nicole! Thanks for the helpful info. I'd love to hear your thoughts on cutting boards. We have wooden ones and those thin plastic ones (barely thicker than a sheet of paper). My wife thinks the thin ones are fine on the knives but I wonder if they're hurting the blades. Thoughts? Thanks! :)
I don't think the thin plastic ones are hurting the knives, unless you're slamming your knife down or using excessive force, in which case the cutting board is probably not protecting your knife as much as a thicker one from your counter underneath. In general, you don't want to slam your knife down though ;) I'm not a huge fan of the thin plastic ones because I don't think they're as stable. If you watch my second knife video, I talk about using a paper towel to stop your cutting board from sliding around and you just can't do that with a really thin board. I also just find them kinda awkward to handle and plastic tends to wear down faster then wooden ones so they won't have much longevity. But if that's what she's comfortable using, you'll be OK overall.
I am making chili today and realized I do have a question about onions. I do not really know much about the differences between using white, yellow or red onions.
Hmm not sure that would be a full video but I’ll see where I can address that. To help you now: the main difference is taste. Red onions will be sweetest (best used raw or for a quick fry like fajitas). Yellow is your all-purpose onion and will be a little sweeter/mellower than white onion. White onion is usually much more POW, this is an onion. For chili, I think use yellow or white to cook down and then top with raw red onion when you serve if you want that bite
Happy New Year! What videos do you want to see in 2020?
We need new knives desperately, so this couldn't have come at a better time! Pete loves your professional-level video!
Aw tell Pete thanks! And glad it’s helpful. FWIW our knives are JA Henckels/Zwilling brand. Admittedly I’m not an expert on specific brands though
Great video! We got a nice bread knife as a wedding gift and it's been put away for so long because I didn't know it works for other things that are not bread...meanwhile, I was struggling cutting big tomatoes without making a big old mess. Thank you so much Nicole, learning so much. Can't wait for the next video.
This makes me so happy :) Let me know how the new bread knife works!
Thanks. Great video and very usable information!
Thanks! Glad you liked it
Great basics video. I always wonder how often I should sharpen my knives. I feel like they get dull so quickly. Any advice?
Thanks for watching! I recommend sharpening your knives about once a year, or more if you cook every day. But I would recommend HONING your knife about once a week. If you watch part 2 of this series, I talk about honing: the difference between honing and sharpening, and how to hone your knife
Great video, Nicole! Thanks for the helpful info. I'd love to hear your thoughts on cutting boards. We have wooden ones and those thin plastic ones (barely thicker than a sheet of paper). My wife thinks the thin ones are fine on the knives but I wonder if they're hurting the blades. Thoughts? Thanks! :)
I don't think the thin plastic ones are hurting the knives, unless you're slamming your knife down or using excessive force, in which case the cutting board is probably not protecting your knife as much as a thicker one from your counter underneath. In general, you don't want to slam your knife down though ;) I'm not a huge fan of the thin plastic ones because I don't think they're as stable. If you watch my second knife video, I talk about using a paper towel to stop your cutting board from sliding around and you just can't do that with a really thin board. I also just find them kinda awkward to handle and plastic tends to wear down faster then wooden ones so they won't have much longevity. But if that's what she's comfortable using, you'll be OK overall.
I am making chili today and realized I do have a question about onions. I do not really know much about the differences between using white, yellow or red onions.
Hmm not sure that would be a full video but I’ll see where I can address that. To help you now: the main difference is taste. Red onions will be sweetest (best used raw or for a quick fry like fajitas). Yellow is your all-purpose onion and will be a little sweeter/mellower than white onion. White onion is usually much more POW, this is an onion. For chili, I think use yellow or white to cook down and then top with raw red onion when you serve if you want that bite