How do some cooks and chefs become so skilled at using a kitchen knife that they can chop vegetables insanely fast while not watching what they're doing very carefully? It seems there are three things that come together to make someone seriously great with a kitchen knife.
- A sharp kitchen knife
- Pratice, practice and then more practice
- Muscle memory
When you put these things together, some seriously impressive slicing and dicing can happen. Here's some people who are amazingly good at wielding a kitchen knife, but please don't try this at home! http://www.mnn.com/food/healthy-eating/blogs/5-people-serious-kitchen-knife-skills