Our editor-at-large, Jenn de la Vega, takes us through the basics of holding and using a knife. She covers mincing, slicing, dicing and more all in the service of making a big tasty salad. Special thanks to Misen for letting us use their fabulous knife and One Thousand Birds Studio for letting us film in their cute kitchen. 

Head over to our Instagram page, follow us, post a pic showing yourself in the kitchen with the hashtag #putmisenonit and tag @putaeggonit in the photo. A winner will be chosen by jury to receive a FREE Misen Chef's Knife!! Contest runs March 1st to March 13th! Only U.S residents with U.S address are eligable. Get snappin' so you can get to slicen'. 

The Misen Chef's Knife

The Misen Chef's Knife


2 tablespoons calamansi soy sauce or soy sauce plus a squeeze of lemon
1 teaspoon rice vinegar
3 teaspoons or a couple "generous squeezies" of honey
A dash of salt
5 grinds of fresh pepper
2 tablespoons olive oil
1 inch of ginger, peeled and minced
2 cloves of garlic, minced (1 for less spicy)
1 1/2 teaspoons of sesame seeds

Whisk the soy sauce, rice vinegar, honey, salt and pepper in a small bowl until the honey is thoroughly incorporated and not sticking to the bottom.

Continue to whisk and slowly pour in the olive oil. Taste before proceeding! Try it on a leaf or you won't gauge it well. Mix in the ginger, garlic and sesame seeds. To infuse it a bit more, smash down on the solids as you stir. Let it sit for 5 to 10 minutes before using. Can be prepped ahead and remember to dress salads at the last possible moment to avoid wilting.