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Fit Kitchen: Basic Knife Cuts Every Guy Should Know

Not really sure what to do when a recipe asks you to mince, dice or rough chop? We asked Kris Wessel, executive chef at Florida Cookery in Miami, to demonstrate the difference between each of these knife cut techniques.

It goes a little something like this. You've set aside the night, picked up a handful exotic ingredients not normally found in your fridge (ie, panchetta and shallots) and now you're all set to impress your date by whipping up a home-cooked meal.

There's just one problem: The recipe you've chosen mentions all kinds of thing that sound like cutting—ie, "finely mincing" and "rough chopping"—but you'd be bluffing if you said you actually know what any of that means. We were in the same boat until we connected with Chef Kris Wessel of Florida Cookery (at the James Royal Palm) during the South Beach Wine & Food Festival in Miami.  In this short video, Wessel walks us (and our assistant editor Maggie Parker) through the most important knife cuts that every guy should know. 

 

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