Watching a professional chef handle a knife can be as exciting as watching a professional athlete workout. The same quick perfected movements, no unnecessary fuss and in seconds the product turns into even slices, cubes or neat straws. Can you learn to do this? Certainly.
It is necessary
- - cutting board;
- - knife.
Instructions
Step 1
Prepare your knife. A dull knife in the kitchen is not only useless, but also dangerous, it can cause serious injury to yourself, since it does not cut, but slips and becomes uncontrollable. If, in order to cut something, you need to use more than the minimum force, your knife is not sharpened well.
Step 2
Choose a knife of the right weight and size. For cutting products, they usually take a blade 20-25 centimeters long. Pay attention to the handle, it should not slip in the hand, be rough, with gaps or burrs. You should be comfortable and not hard to hold the knife.
Step 3
Prepare a cutting board. If you have a glass or stainless steel board, place a towel under it to prevent the board from slipping as you move.
Step 4
Grasp the handle of the knife with your dominant hand. The thumb and forefinger are on one side of the blade, and everyone else is on the other. Make sure your wrist moves freely. Please note - you will never see a professional chef convulsively gripping a knife, their hands are always flexible and the blade moves effortlessly.
Step 5
Hold the food with your other hand. The best way to do this is to "tuck" your fingers towards your palm, but this is not necessary. You can also use your fingertips by setting them to whatever you want to cut.
Step 6
Cooks cut with a knife, from the tip to the beginning, and do not chop up and down - this is the main mistake. At the same time, the knife does not leave the cutting surface, does not soar over it, like a guillotine blade, and does not bite into it like a saw. You seem to rock it while pushing the product with your other hand.
