Wüsthof knows good knives. ICE knows good knife skills. For 30 years, we've partnered together to ensure ICE students have the highest quality tools in hand, to best prepare them in their craft. Now, we put over 200 years of craftsmanship and 4 decades of culinary technique together to bring you the best of what we both do. From slicing and dicing to chiffonade, cake leveling, filleting fish, or slicing the perfect steak, the beauty of expert craftsmanship and skilled chefs shines through — and the result is nothing less than culinary art.
How to Slice, Chop, and Chiffonade Different Herbs
Watch as ICE Chef James Briscione teaches you how to chop, slice and chiffonade herbs the same way he and our expertinstructors at ICE teach our culinary students. For more tips on handling fresh herbs, click here.
How to Level and Split a Cake into Layers
Learn to level a cake for perfect layers, the way ICE pastry students learn in ourkitchen classrooms — ICE Chef Sabrina Sexton shows the proper technique, using a cake turner.
How to Slice, Dice and Julienne
Watch Chef James Briscione demonstrate how to slice onions, julienne carrots and create perfectly diced potatoes the way we instruct our culinary arts students at ICE.
How to Fillet a Fish
Watch as Chef Sabrina Sexton, ICE’s Culinary Arts Program Director, uses a range of Wüsthof blades to fillet a beautiful red snapper.
How to Slice a Steak (Find the Grain)
Chef James Briscione highlights what many cooks don't know — that when it comes to steak, it does matter which way you slice it.