Knife Skills

Breaking Down Proteins

portioning chicken, fish, and cuts yourself.

Haley’s walkthrough is coming soon

She’s filming a short video for this one. Until then, her notes below have you covered.

Portioning your own chicken or fish saves money and gives you exactly the cuts you want. Sharp knife, slow hands.

Do this

Let the joints guide you. Find where the bones meet and cut through the soft gap, not the bone.
Pat the protein dry first so your grip stays sure.
Use the tip of the knife for close work around bones, and the heel for anything that needs force.

Do not force the blade through bone. If you hit resistance, reposition and find the joint.
Do not rush a cold-from-the-fridge bird. A few minutes at room temp makes it easier to handle.
Do not toss the bones and trim. They make the best stock you will ever taste.

Remember

Cut through joints, not bone. The knife should glide, never fight.

New recipes for this skill are on the way. In the meantime, the notes above will serve you well.

Ready to practice?

The fastest way to learn breaking down proteins is to cook it. Make something, tap “I Made It,” and watch this skill grow on your journey.