The Cutting Edge: Knife Skills 101

I used to think I knew a lot about cooking. In fact, I was still of that opinion when I walked into the courtyard of the Black Sesame Kitchen for my Knife Skills class. I thought it sounded kick-ass and imagined myself masterfully chopping something into tiny pieces in mid-air like some kind of kung fu movie hero. The pleasant daydream of wowing everyone with my slicing skills lasted right up to the moment they placed massive cleavers in front of each of us. The sight of that unwieldy rectangular slab of metal on the cutting board immediately silenced any hopes I had of impressing anyone.

We were each handed a series of different prepared ingredients and shown how to cut them into various shapes: tiny cubes, long thin slices and diamonds. I progressed slowly, fearful of losing a finger or more. The things I was cutting kept slipping from my grip, leaving my pieces uneven and my board, hands and knife coated in bits of vegetable. Gradually I came into the flow of the movements, chopping, cutting and becoming farther removed from the danger of losing limbs.

Just when I started getting cocky again, we were handed cloves of garlic and shown how to smash them with the side of the cleaver. Next, we were handed a cucumber each and told to smash this too. I almost cut myself, the table and the neighboring students numerous times, while not making a mark on the cucumber. With extensive help from the teacher, I managed to smash it and then cut it into uneven pieces. Having completed the first dish – smashed cucumber salad (拍黄瓜 pai huanggua), I was able to take a break from the severe beating my ego was suffering and taste the results.

After the break, we were taught the “rolling cut ” which involves rolling the vegetable 30 degrees after every cut is made. Then we were allowed to sit back and watch as the teachers expertly deep-fried and then stir-fried the results of our chopping and cutting. When we were served, the dishes tasted and looked wonderful, apart from the awkward, irregular shapes of the food. I no longer consider myself a good cook, but I have all the more respect for anyone who is.

To sign up for a cooking class at Black Sesame Kitchen, go to www.blacksesamekitchen.com.

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Photo: hungryaustralian.com