The knife is the most useful tool for chopping and cooking. It’s almost impossible to cook without a knife. To play an important role in the kitchen, you need to know the basic techniques of cutting knives. So you know how to cut vegetables and other things with knives thanks to this articleof . Remember, cutting, crushing and cutting is not the same thing. It’s a little different. Guess what. Okay, let’s see the details.
If you cut fruit or vegetables into small pieces, it means you have to shred them. Normally a Santoku knife is sufficient. The cut pieces must be small. If you don’t want to spoil the food, you need a very sharp knife. You can try Japanese Santoku.
First of all, you need a stable surface or a cutting board on which you can rest your food by cutting it in half or into thin slices. At the same time, you have to hold the food with your other hand by twisting your fingers in the claws and squeezing your ankles at the bottom. You must hold the flat side of the knife at the joints with the whole knife above the cutting board. Press with a smooth, even path while moving the blade slightly forward.
Cutting means cutting vegetables into thin slices and long shapes. As with cutting, a flat, stable surface or a cutting board is required so that the food can rest while being cut in half. Then hold the food with your other hand, twist your fingers in the claws and tilt your ankles down. Press the tip of the blade with the knife at an upward angle against the cutting board and the flat side against the joints. It’s actually the difference between cutting and shredding.
The tip of the knife will be in permanent contact with the cutting board, just pull the knife back a little until the blade is cut. You should continue by pushing the blade down and forward, using the full length of the blade to cut the dishes. Repeat this movement and leave the tip of the knife on the board at all times while cutting.
Masonry is another form of knife work and another form of grinding. Cut the square vegetables and repeat the block size on the top. This basic knife cutting technique is mainly used for cutting this type of potatoes or vegetables.
In general, this means that you have to cut your vegetables into pieces. It doesn’t matter if the pieces are big or small, it’s up to you and the food you want to cook. Just cut in the usual way, like you’ve always done.
Additional tips for basic cutting techniques
- Hold the knife handle firmly. Don’t get your hands wet or it could slip.
- Always choose the perfect shredding board. Avoid plastic sheets. Wooden shelves may be the best choice. I wrote another article about the 5 most needed tools/kits for your Japanese leg. You can also get many more tips!
- If you are working with your right hand, use your left hand to store vegetables, chicken, meat, etc.
- Take your time, cut slowly or you’ll cut your fingers off.
- This method can be used to chop vegetables. This will save you time. Cut the vegetables into four large pieces. Now pick them up and put the knife in the angel’s cross.
- Always keep the knife sharp. Because a boring knife can’t easily cut anything. And for both of you, you’ll waste time and energy!
- Use a damp cloth under the cutting board as an anti-slip mat.
- If you want to cut something, hold the object still with your employee’s thumb. Hold the object on the board and cut it from top to bottom in style.
- Always keep your fingers away from the knife to protect them.
- Do not use a large knife to cut soft or small vegetables such as tomatoes, peppers, onions, etc.
- On the other hand, small knives are not ideal for cutting meat, chicken and hard vegetables such as potatoes, ginger and others.
- The Cross-Style is ideal for cutting vegetables.
- Wash the vegetables before cutting. Not mine after the cuts. Because eating fresh vegetables can be painful.
- Don’t forget to wash the meat twice. Before cutting and after cutting.
- Avoid metal cutting boards. Use two different vegetable and meat boards.
- Do not use a knife that is too small to cut. Because it can stick to your food or hurt you.
- It is preferable to use the peeled crust. Avoid peeling it with knives.
- Don’t try to cut something with a stupid knife if you feel it can’t be sharpened. Buy a new knife.
- Be careful when cutting fruit or vegetables. Such as lemon, tomatoes, mangoes, etc. Because these fruits or vegetables can slip and the knife can hurt your hands.
- Anything you say to cut or destroy is very easy, but sometimes it can be dangerous. If you’re not careful. Try the best brands of knives.
So be careful and stay healthy with your delicious food.
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