Savora · Kitchen skills

The Kitchen Wall

Every tool on this wall opens the skills that use it. Start at the top of a ticket and work down; each skill builds on the one before.

Tap a tool to see what it teaches

Knife · 20 cm

Chef's knife

The everyday blade. Chopping, slicing and dicing almost anything that isn't bone.

Care: Hand-wash and dry the knife promptly; never leave it hidden in a sink of soapy water. Maintain the edge as the maker recommends, using a honing rod only if suitable, and sharpen when the edge becomes dull.

Skills that use it

Skill tree

0 of 22 practised

Even, safe, quick cuts.

Control heat in a pan.

Slow, steady, hands-off heat.

Season, bloom, balance.

Rice, steam and bread.

Store food and make it last.

Coffee, milk and mixed drinks.

Knife work · Build

Even cubes soften and brown at the same rate, so nothing burns while the rest catches up.

Tools from this wallLearn first

Halve it through the root
Cut from the tip down through the root so each half keeps part of it.
Peel and lay it flat
Trim the tip, pull off the papery skin, and put each half cut side down.
Slice toward the root
Make lengthwise cuts the width you want. Stop just short of the root.
Cut across
Slice across those cuts and the dice fall away. Throw out the root end.

The onion falls apart
Keep the root on until the last cut. It holds the layers together.
Pieces are uneven
Make every cut the same width in both directions.
Your eyes sting
Use a sharp knife and chill the onion for 15 minutes first.
The knife creeps toward your fingers
Curl your fingertips into a claw and keep the blade against your knuckles.

Progress is saved in this browser only. Techniques here are general kitchen practice; always follow your appliance manuals.