Chef Paulo

Knife Skills & Prep

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Hands dicing an onion with a chef's knife on a wooden board, demonstrating the knife skills that control how evenly food cooks
Knife Skills & Prep

Knife Skills: Why the Cut Changes How Food Cooks

A recipe says thirty minutes. You start at six and you’re eating at seven, and the part that took the…

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Kitchen knife being sharpened against a stone at a consistent angle, the detail that matters more than the sharpener format
Knife Skills & Prep

Choosing a Knife Sharpener: Start With Your Knife’s Angle, Not the Format

There’s a particular kind of disappointment that comes from buying a knife sharpener, running your knife through it, and finding…
Kitchen knives stored in a wooden knife block, the storage method often blamed for dulling knife edges
Knife Skills & Prep

Do Knife Blocks Really Dull Your Knives? What the Testing Shows

A knife that has gone off doesn’t announce it. It just starts sliding on tomato skin instead of biting, and…
Sliced cucumber and green vegetables prepped on a wooden table, the kind of vegetable prep that holds only a few days in the fridge
Knife Skills & Prep

Prepping Vegetables Ahead: What Holds for a Week and What Doesn’t

Here is the pattern almost everyone who preps ahead recognizes. Sunday afternoon, an hour of chopping, containers stacked in the…
A chef's knife lying on a scratched wooden board, its plain unmarked blade angled across the frame, dark riveted handle to the right, with a small pile of coarse salt and black peppercorns beside the heel.
Knife Skills & Prep

Choosing a Chef’s Knife: The Four Things That Actually Decide It

Four things decide whether a chef’s knife suits you: length, weight, edge angle, and how the handle sits in a…

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