Use the tip of a sharp knife to score the meat – just a few millimetres deep.
While fat is roasting, use the tip of a knife to lightly incise 2 shallow, parallel cuts about 1 inch apart across the chops.
Like a pro, you should use the tip of the knife for the small stuff, the area nearer the heel for the larger.
200g fresh chestnuts Take the chestnuts and use the tip of a small, sharp knife to score a cross into the skin on the flat side.
Halve the vanilla pod along its length and use the tip of a knife to scrape the seeds into the pan.
Use the tip of a knife to trace 5 evenly sized wedges in the circle; carefully press one kind of chopped vegetable into each of the wedges.
Take the chestnuts and use the tip of a small, sharp knife to score a cross into the skin on the flat side.
"Instead of muscling through this," she said, "I'm going to use the tip of my knife to feather through the fascia," the pig's connective tissue.
When he didn't, Monich said, "That's a little far back — use the tip of your tongue" or "Watch the little diphthong in 'definitely.' " Butler sat on the edge of the couch.
Fit the pastry over the tops of the bowls, brush them lightly with egg and use the tip of a knife to poke a few holes in the pastry.
The weight covers (J) should flip open if you use the tip of a slot‑head screwdriver, though you may need to use a knife to cut round if they have been painted over.
