knife skills: how to chop like a chef [5 ingredients | 10 minutes] I've been thinking of writing a blog post on knife skills and techniques for a while now. I had a plan in my mind. There would be a brief explanation in words, but the focus would be on an instructional video, showing how to chop safely and quickly. Too easy. Then recently I came a cross a video by Jamie Oliver on Twitter where the ex-naked chef was doing a demo, not only exactly as I had planned to do mine, but better and more charismatically. Not to mention with more flattering lighting and better camera work. So I figured it was best not to re-invent the wheel. But before we get to Jamie, I wanted to share a few of my own knife tips and a brilliant little salad that has been on high rotation in our house: ribbons of carrot dressed in a slightly unusually dairy-free pesto. So fresh. So colourful. So good. stonesoup knife tips 1. get a good knife sharpening system I'm planning a separate post on knife maintenance, but I can't stress how much easier your life will be if you keep your knives sharp. I'm a big fan of the Furi fingers because they're the most foolproof system I've used. 2. go for quality Like most things in life, you get what you pay for. Think of your chefs knife as the little black dress of your kitchen equipment. It's the