Many people dream of learning how to wield a knife in the kitchen, as quickly as professional cooks. Firstly, the ability to cut food quickly allows you to spend less time on cooking, and secondly, the slices are more beautiful.
Instructions
Step 1
In order to learn how to quickly cut vegetables on your own, you will need a lot of patience and a sharp knife. Everyone decides for himself which knife is most convenient to use. Many beginners choose knives with a heavy handle and stainless steel blade for the job. You can buy an expensive set of knives and use basically only one of them. Keep in mind that the knife must be sharpened well - the speed and thickness of slicing directly depends on this. You won't be able to cut vegetables quickly with a blunt knife - you will only cut yourself.
Step 2
The integrity of your fingers depends on whether you correctly hold a knife with one hand and, for example, a vegetable with the other. If you are right-handed, then the knife should be in your right hand. Grasp its handle tightly with your palm. With your other hand, hold the vegetable as shown in the illustration. That is, the wide side plane of the knife should almost always touch the bent fingers of the other hand.
Step 3
Press the food to be cut firmly against the board with your fingertips. Their outer side should be parallel to the knife blade. In order not to cut yourself, you should keep your fingers only slightly bent, and the knife should slide smoothly along the fingers, but not touch them.
Step 4
Slicing movements must be well coordinated. In this case, the tip of the knife should almost constantly touch the surface of the board, and the hand in which you hold the knife should make movements like an ellipse. That is, you should not chop the vegetable, but quickly cut it. If you chop it, the knife blade will dull very quickly.
Step 5
The hand with which you hold vegetables, herbs, meat or fish should slide back as quickly as you wield the knife to push the food forward. This way you influence the thickness of the slices. Hands should not be tense, otherwise you will get tired very quickly. When cutting, the wrists and hands should be as relaxed as possible.
