One of the biggest obstacles to cooking healthy meals is time. But I rarely spend more than 10 minutes on any recipe, and 20 is my max. My secret? A chef’s knife that–thanks to my husband–I actually learned to use.

Using the proper knife can significantly reduce prep time. So may I humbly suggest the following: throw away the cheap Israeli paring knives—in red, blue and green—and dust off that chopping knife from your wedding shower. Here’s a video demonstrating how to use it. Spend 2 minutes now; save many more later.

And now that you’re an expert chopper, try making this salad in under 5 minutes.


2 cups tomatoes
2 cups cucumbers
½ cup red onion
¼ cup olive oil
T parsley
juice of one lemon
salt and freshly ground pepper to taste
T zahatar

Finely chop the veggies and mix in the other ingredients.

2 thoughts on “A few good knives

    1. Okay, so don’t toss them. Just save them for paring. Use them for peeling fruit or veggies or for any job that requires precision. And use your chef’s knife for everything else! 🙂

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