Slideshow: How to Quarter, Slice, Fillet, and Shuck Like a Pro


Now that your collection of kitchen knives is complete, it’s time to learn what you’re doing with them. After all, it’s no good having a wa-sujihiki if you don’t know how to use it. Click through the gallery ahead for a mini-master-class in quartering a chicken, slicing a red onion, filleting a red snapper, and shucking an oyster, courtesy of the Institute of Culinary Education’s James Briscione, Narcissa and Dovetail chef John Fraser, and Maison Premiere executive chef Lisa Giffen. (And check back tomorrow for more tutorials on de-hearting an artichoke, cutting a mango, and more.)

Related: 30 Knives for Any Kitchen Technique, From Slicers to Dicers to Whole-Goat Carvers
Part Two: How to Dice, Cut, and De-Heart

*This article appeared in the June 2, 2014 issue of New York Magazine.