An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives—How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro

you will glide your bent fingertips backward across the food, using your thumb to pull them. The knife rides up and down on the flats of your middle two knuckles.

Have a couple of bowls or containers handy: one for trim and one for the cut food. This will keep you from having to scoop carrot peels or broccoli stems into the garbage can every couple of minutes.

Shallots are milder than onions but have a deeper and more complex flavor. They are the secret to a lot of restaurant food, especially sauces, vinaigrettes, and sautéed foods where onions would be harsh and overpowering.

Keeping the knife and guide hand in constant contact ensures that you know exactly where your edge and your fingers are at all times.