The six other students and I then followed Ramsey into the kitchen (I think I was the only one over 35). There we learned not only how to use a chef's knife but many useful tips on how to cut particular veggies. I'll recap a couple of my favorites below - for the rest and especially knife technique, I suggest a hands-on course; this one if you are in the Boston area.
It's been over a month since the class, and I have been using my chef's knife almost exclusively.
Shun 7" Santoku Knife with a Hollow Ground Blade. A gift after a couple years of admiring Christopher's Asian chef''s knife, Very sharp! And contrary to the addage "it is much easier to cut yourself with a dull knife", I did cut myself, however slightly, before this knife earned the full respect it deserves. It is awesome :-)