When I asked Miles if he had any special projects in mind to work on over his summer vacation, he told me “I want to help you in the kitchen when you cook.”
Yesterday we picked out a knife and cutting board that will be exclusively his.
The board is an OXO with rubber edges and feet to keep it from slipping. The knife is a füri five inch santoku with a silicone grip handle.
Today, before dinner, we reviewed the rules for using the knife:
- The knife always sits on the board until it’s needed.
- Do not wave or point with the knife.
- Work slowly.
- Keep your fingers tucked out of the way.
After some practice of simply picking up and holding the knife with the proper grip, I set him to work cutting up a cucmber for our dinner:
I realized that he’s tall enough that he should be standing to work with the knife; it will also give him more control.
He’s thrilled to have helped. That may change tomorrow when I make him flute mushroom caps, tournee potatoes, and prepare a cup of brunoise.