A great knife is a chef’s best friend. Although called a ‘bread knife,’ this workhorse does so much more and can also easily slice sandwiches, tomatoes, and other vegetables, as well as fruits with skins that easily bruise. Here, Daniel Humm, award-winning chef/owner of Eleven Madison Park and The NoMad in New York City, shows us how it’s done with the Victorinox Rosewood offset bread knife. Its unique design offers comfort while performing repetitive cutting tasks, guarding knuckles from banging on the countertop or cutting surface. Take a look and learn how to:Learn
to cut: Baguette Lettuce Tomato Celery RootPrevious Vegetable
Baguette
Next VegetableBaguette
Slice a Baguette:• Place the baguette on a cutting board or other flat cutting surface
• Place your hand on the top and hold to keep from slipping
• Slice at the top crust down to the bottom crust
• In a sawing motion, slice on a bias about ¼” thick
Previous Vegetable
Lettuce
Next VegetableLettuce
Julienne Lettuce:• Slice off the core
• Cut in half
• Use a sawing motion without too much downward pressure to ensure you do not crush the lettuce
• Slice into strips
Previous Vegetable
Tomato
Next VegetableTomato
Slice Tomatoes:• Hold tomato on its side so that the stem end faces to the left or right
• Cut off a small slice parallel to the stem and top of the tomato
• Make thin parallel cuts using a sawing motion with a light touch
• Steady the tomato with your fingers as the knife moves toward the stem
Previous Vegetable
Celery Root
Next VegetableCelery Root
Julienne Celery Root:• Remove the top and bottom from the celery root
• Cut down the sides to remove the skin
• Place cut side of celery root down on cutting board and make vertical slices, 1/8” thick
• Make new 1/8” vertical slices, forming thin strips
Visit nymag.com/MeetTheManWho, and enter for your chance to win dinner for two at The NoMad and meet Daniel Humm.What Is a Sponsor Story?
