Traveling Knife Gal
The knife you want for mincing
Cutco 7-5/8" Petite Chef #1728
The Petite Chef's subtly curved straight-edge blade is made for a rocking motion when chopping and mincing, and a sharp edge cuts herbs instead of bruising them black.
- Blade
- 7-5/8 inches
- Edge
- Straight edge, 15° per side
- Steel
- 440A high-carbon stainless
- Build
- Full tang, 3 nickel-silver rivets
- Made in
- Olean, New York
- Guarantee
- Forever Guarantee with free sharpening
Smash garlic under the flat of a chef's knife to loosen the skin, peel it, slice it thin, then rock the knife back and forth over it, gathering it into a pile, until it's fine. For herbs, bunch the leaves tight and slice through once with a sharp knife, then rock-chop a few times. A sharp, curved chef's knife does it fastest.
Mincing garlic
- Lay a clove on the board, set the flat of the blade on it and press down firmly with the heel of your hand to crack the skin.
- Peel, trim the root end, and slice thinly.
- Keep the tip on the board, rest your other hand flat on the spine, and rock the blade over the slices. Scrape it into a pile and repeat until fine.
Garlic paste
Sprinkle the minced garlic with a pinch of salt and drag the flat of the blade across it at an angle, pressing, several times. The salt acts as an abrasive and the garlic turns to a smooth paste for dressings and marinades.
Chopping herbs
- Wash and dry the herbs completely; wet herbs clump.
- Parsley, cilantro, dill: gather into a tight bunch, slice through, then rock-chop just a few passes.
- Basil and mint: stack the leaves, roll them up and slice thin ribbons (chiffonade). Basil bruises easily, so use your sharpest knife and don't over-chop.
Questions
What is the best knife for mincing garlic?
A sharp chef's knife with a curved edge, like Cutco's Petite Chef or French Chef, for a rocking motion.
Why do my herbs turn black when I chop them?
A dull knife crushes and bruises the leaves. Use a very sharp knife and avoid over-chopping.
How do you peel garlic fast?
Crush the clove under the flat of a knife; the skin cracks and slips right off.
Keep reading
Sources: Cutco: 7-5/8" Petite Chef