The LEAST You Need to Know
Have you heard of the 80/20 rule or Pareto Principle? I first heard it from someone talking about Tim Ferris, the author of The 4-Hour Workweek.
The 80/20 rule posits that 80 percent of your productivity comes from 20 percent of your effort. The other 80 of your time is spent chasing down that other meager 20 percent. Crazy right?
It's a powerful insight for efficiency. But the key is to know which 20% to focus on. That's what I'm about to show you when it comes to Chop.
I'm teaching you the LEAST you need to know to get the job done.
One Knife, Two Skills
There is only one knife you need for 100% of your meal preppery (and 90% of all your cooking endeavors) and only two skills you need to master.
Say Hello to The Big Knife
The Chef’s Knife is big and bold and a lot of people shy away from it because it looks intimidating. For you, that ends today.
A Chef’s Knife is eight to ten inches long. The blade extends downward from the handle so that you can chop things up without banging your fingers.
Choose Your Weapon
You probably already have a Chef’s Knife, they come with every knife set. If you don’t, remedy that situation pronto. You can usually get one at the grocery store for under $20 (or in our Amazon Store for Meal Prep Essentials).
Your Chef’s Knife does not need to be expensive to get the job done. A piece of steel sharpened into a blade will defeat tomatoes every time.
Your Chef’s Knife should feel good and balanced in your hand. If you pick it up and feel like “Yeah, I’m about to chop some sh#t up!” that’s your Chef’s Knife.
Cutting Boards
Meat eaters need two cutting boards: One for produce