How to Mince Garlic with a Knife
To mince garlic, cut a peeled clove into thin slices, narrow strips, then small crosswise pieces. Keep the clove flat
Workshop Notes
Practical guides to Japanese knives, wa handles, kitchen tools and boards—from choosing a fit to care and troubleshooting.
How to Choose an Olive Wood Cutting Board
Choose an olive wood cutting board by matching its listed working area and care routine to how you plan to
How to Choose an Acacia Cutting Board
Choose an acacia cutting board by checking the exact model’s usable dimensions, construction, fittings and care instructions. “Acacia” alone does
How to Cut Potatoes for Fries, Cubes and Wedges
For fries or cubes, make a flat face first, then cut slabs, sticks and crosscuts. For wedges, divide the potato
Paring Knife vs Utility Knife: Which One Fits Your Prep?
Choose a paring knife for close control while peeling, coring, trimming, or shaping small ingredients. Choose a utility knife when
How to Dice an Onion Without It Falling Apart
To dice an onion, cut it in half through the root, peel it, and place one half flat-side down. Make
How-To Guides
How to Cut Sweet Potatoes into Wedges, Sticks or Cubes
To cut sweet potatoes, scrub and dry them, then trim a thin slice from one side to make a stable
How to Cut Cabbage for Shreds, Slices or Wedges
To cut cabbage, remove loose outer leaves, rinse and dry the head, then cut it in half through the stem.
How to Cut Butternut Squash Without Chasing It Around the Board
To cut a butternut squash, wash and dry it, trim a thin slice from the bottom, then keep the squash
How to Carve a Turkey: Remove the Legs, Wings and Breast
For a whole cooked turkey, remove the legs and wings at their joints, then lift each breast from the breastbone
Buying Guides
Cutting Board for Raw Meat: Choose by Cleanup and Fit
Wood and nonporous boards can both be used for raw meat. Choose one you can wash and dry as its
Types of Whisks: Choose by Bowl, Pan and Task
Choose a whisk by the vessel and movement: a balloon whisk’s rounded cage works well in a bowl when you
Kitchen Scale vs Measuring Cups: When to Weigh Baking Ingredients
If a baking recipe gives ingredient weights, use a kitchen scale and follow those gram amounts. If it gives only
How to Use a Mandoline Slicer: Set Up, Slice and Clean
A mandoline makes repeatable slices quickly, but its exposed blade calls for a deliberate setup. Put the slicer on the
How to Clean Wooden Spoons: Hand-Wash and Dry Them
Wash a wooden spoon by hand with mild dish soap and warm water, rinse all sides, towel-dry it, then let
Guides
How to Clean a Knife Block: Wood, Bristle and Self-Sharpening Types
Start by identifying the block’s insert. A slotted wooden block, a removable bristle insert and a self-sharpening block do not
French vs Handled Rolling Pin: Match the Shape to How You Roll
Choose a French rolling pin if you want to steer dough directly with your palms; choose a handled pin if
Fish Spatula vs Turner: Which One Fits the Job?
Choose a fish spatula when you need a slim, beveled head to slide under a fillet or seafood cake; choose