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| When considering using an ulu knife, the first thing that comes to mind is filleting fish; everybody knows how good the ulu is for that. But the ulu is really a very versatile kitchen tool, good for cutting all sorts of meats, vegetables, cheeses and pizza. Here’s how to begin using it. | ) |
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Grip the handle in the palm of the hand with the beveled side away from you. Place the item to be cut on the cutting board and just use a rocking motion. It’s a great way to begin using your ulu. |
| Another great way to use your ulu is with our block and bowl. It’s a cutting board on one side and a bowl on the other. The unique part about the bowl is that the blade fits perfectly in the curvature of the bowl. This lets you use the full edge of the blade when cutting or chopping. When you are done with your block and bowl, simply rinse it off **do not emerse and leave under water, it may crack**, then dry and lightly oil with mineral or olive oil. | ) |
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To maintain a good cutting edge you should hone its edge occasionally, depending on what you’ve been cutting. It’s only necessary to sharpen it on the beveled side. The hard stone or steel works just as well. |
| When you’re through with your ulu, just rinse it off with warm soapy water, wipe it dry, and put it in a safe place. Remember to always cut on a cutting board or bowl and never put your ulu in the dishwasher. A little oil on any wood handle never hurts. | ) |
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Copyright
© 2003, Arctic Originals, Inc. www.alaskaguide.com |
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