Andrew Zimmern’s Free Knife Skills Series

I’m thrilled to share new episodes of my Knife Skills video series, presented by Shun Cutlery, with all of you.

Head to my YouTube channel to watch the series and subscribe.

We’ve been working on this series of videos for months, and I think you’re going to love them. A nice, sharp knife makes such a huge difference. But the thing is, you also need to know how to use it. Food cut correctly just tastes better. The texture is better, and it looks better (we all know we eat with our eyes first).

Shun has been my knife of choice for decades. Kai Corporation, the makers of Shun, started over 112 years ago. Shun handcrafts each knife in Seki City, Japan. Each piece of this fine kitchen cutlery takes at least 100 individual steps to complete. But this isn’t your grandma’s knife; they’ve evolved to take advantage of thoroughly modern, premium materials and state-of-the-art technology. They’re beautiful, they work, and most importantly, they last.

Episode 1: How to Butcher a Whole Chicken, then make Chicken Adobo and Fried Stuffed Chicken Legs

Episode 2: Learn How to Peel & Devein Shrimp for Korean-style Shrimp Japchae and Japanese Tsukune

Episode 3: Learn How to Trim and Butcher Beef for Two Amazing Sandwiches

Episode 4: Learn How to Filet Fish, and Make Aguachile and Poached Halibut

Episode 5: The Best Way to Sharpen Your Knives at Home (+ bonus recipe: tuna nicoise salad)

Want to learn more knife skills? Check out videos from the first series and subscribe to my YouTube channel to stay up to date on future episodes.

Elevate your holiday party with this stunning charcuterie board.

Clump sections of fruit, like grapes and strawberries, as well as dried fruit like dates and apricots. Invest in good salumi, and cut it yourself. The pre-cut stuff might seem easier, but trust me— the whole stuff is way more delicious. Cut your cheeses into bite-size pieces that are easy for guests to eat. Use a variety cuts to add texture and visual interest. Opt for a variety of cheeses— hard, soft, bleu, spreadable, etc. Add sweet and savory spreads, like relish, jams, honey, even salted butter.

Want to learn a flawless technique for frying chicken?

You’ve come to the right place. My methodology comes from the one and only Edna Lewis— the renowned American chef, teacher, and author who helped refine the American view of Southern cooking. The result is the perfectly moist, crispy fried chicken of your dreams. In this video, you’ll learn:

How to Take Care of Your Knives (& the Only 4 Knives You REALLY Need)

A quality knife works better, is safer to use, and— with the right care— will last a long time. There are a few easy things that you can do to ensure you get the most out of your knives. I’m discussing all this in my latest knife skills video, presented by Shun Cutlery.

Beef Tartare with Frizzled Shallots

That said, you don’t have to wait until your next steakhouse outing to enjoy it. This is one of those dishes that is so much easier to make at home than you think, especially when you have the right tools and ingredients.

Everyone should know how to make a rustic apple galette.

You just fold up the edges, throw it on a baking sheet and bake it to crisp perfection. It’s a simple recipe that anyone can do. In this video, I show you how to prep and slice apples for this dish. It’s easy but there are a few tricks to making sure you execute your cuts consistently and safely.

The ultimate Provençal side dish

I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning and turning them into a stunner of a dish.

Vietnamese Shrimp Summer Rolls

A nice, sharp knife makes such a huge difference.But the thing is, you also need to know how to use it. Food cut correctly just tastes better. The texture is better, and it looks better (we all know we eat with our eyes first).

Welcome to roasted chicken carving 101.

This is one of my favorite recipes to make at home— roast a chicken with root vegetables, then carve it up for a stunning, hearty dinner. After you’ve let the bird rest, you can start carving. Here, I give simple tips for carving and plating the chicken. It’s a great skill to have in your repertoire.

I’m making a classic Vietnamese street food.

These fritters are packed with flavor, texture and stunning color. It seems like the kind of thing you only order in a restaurant, but I promise it’s easier to make at home than you think. And it’s gluten- and dairy-free. In this video, you’ll learn:

Steakhouse Chopped Salad with Green Goddess Salad

Not only is the colorful classic recipe delicious, it’s an opportunity to hone your knife skills. By the time you’ve got all 11 (!!!!) components in a bowl, you’ll have chopped, diced, minced, sliced. Learning never tasted so good. Things you’ll learn in this video: