Stop Fighting Your Knife — Knife 101 That Cooking Thing 🍳

Why do professional cooks care so much about their knives? And why might a sharp knife actually be safer than a dull one? In the very first episode of That Cooking Thing, Chef Jonathan Frazier goes back to the basics and explores one of the most important tools in any kitchen: the knife. Jonathan breaks down the fundamentals of knife skills, including: 🔪 Why sharp is generally safer 🔪 How to hold your knife for better control 🔪 The claw grip and keeping your fingers safe 🔪 Why consistent cuts help food cook evenly 🔪 Choosing the right knife without spending a fortune 🔪 How to care for and maintain your knife 🔪 Why speed isn’t the goal when you’re learning And because no episode of That Cooking Thing would be complete without a few bad food puns, Jonathan also introduces Chef’s Shortcut and Would a Chef Do This? Then it’s time to put those knife skills into practice with a simple Fresh Vegetable Salsa. Because good cooking isn’t about having the most expensive equipment or cooking like a professional chef. It’s about understanding what the professionals know. 🎧 Listen, learn, and grab your knife. That Cooking Thing Good food. Good cooking. No degree required.     Fresh Tomato Salsa Makes: Approximately 2½–3 cups Prep Time: 15 minutes Ingredients 500 g ripe tomatoes, about 4 medium 100 g red onion, about ½ medium 1 small bell pepper, about 100 g 1 jalapeño, seeded for less heat 15 g fresh cilantro, finely chopped 30 mL fresh lime juice, about 1 lime ½ tsp kosher salt, plus more to taste ¼ tsp freshly ground black pepper Optional: ½ tsp ground cumin Method Prepare your cutting board. Make sure it is stable and gives you enough room to work. Prepare the tomatoes. Remove the core and dice the tomatoes into approximately ½ cm pieces. If the tomatoes are particularly watery, you can remove some of the seeds and excess liquid. Dice the vegetables. Dice the red onion and bell pepper into pieces roughly the same size as the tomato. Prepare the jalapeño. Remove the seeds and membrane for a milder salsa, or leave some in if you want more heat. Finely dice. Chop the cilantro. Roughly chop the leaves and tender stems. Combine. Place the tomatoes, onion, bell pepper, jalapeño and cilantro in a bowl. Season. Add the lime juice, salt and black pepper. Add cumin if using. Mix gently. Stir everything together without crushing the tomatoes. Taste and adjust. This is the important part. Taste the salsa and adjust the seasoning. It may need more salt, lime juice or jalapeño. Rest. Let the salsa sit for 10–15 minutes before serving. This allows the flavours to come together. Chef’s Note Consistency matters. The goal isn’t to make every piece perfectly identical. But keeping your tomato, onion and pepper cuts reasonably consistent gives you a better texture and a more balanced bite. And remember  Slow is smooth. Speed comes later. Serving Suggestions Serve with: Tortilla chips Grilled chicken Grilled fish Tacos Eggs Burgers Grilled vegetables Best enjoyed fresh and refrigerated promptly.