The Official Blog of House of Knives
There are many different technique to cut food, such are dicing, mincing, and julienning. But with mushrooms, your most typical cuts are halving, quartering, and slicing. Once you’ve prepped them like we showed you in our last video, Andre Eng quickly shows you how to safely […]
Back in September, Andre showed you how to peel garlic with a mixing bowl. Now he’s back again to show you another foolproof way to peel garlic using a silicone trivet! All that’s needed is a little pressure, and voila! Your garlic is peeled and […]
It’s been a couple years since we’ve put out a comprehensive gift guide for the holidays. But thanks to your feedback and frequent requests for something like this, we’ve decided to meet you halfway. So that’s why we’re presenting you with an electronic version of […]
CONGRATULATIONS go to Erin from Halfmoon Bay, BC. She won our first giveaway of the season. Wait. Did we say first? Yes we did so stay tuned for more giveaways from our partners and House of Knives! The WUSTHOF Uber Chef Knife is one of […]
Bell peppers are great to eat raw with dip or cooked up in a stir-fry. But what’s the cleanest way to get the core out of them and cut them up? Let Andre Eng show you a quick and simple way to core and cut […]
Not crying when you’re cutting an onion is half the battle. The other is being able to peel it quickly and efficiently. We’ve all been there, where that papery skin just isn’t coming off. It’s frustrating! Here’s how to cut your onion so that peeling it […]
