Chopped, finely chopped, sliced, etc. In the pure world. There are thousands of methods and techniques for grinding food, each with its technique and motion. This explains the best tool we love: the knife Let’s take a look at what a chef’s knife or onion knife can do and the best way to do it.
Holding A Knife
Whether you are a professional in the kitchen or an amateur chef. If you learn to hold the knife correctly, the job will be much easier, and the results will be better.
It is best to hold it in your hand and place your index finger on the edge of the knife. (Different parts of the knife are shown opposite the blade.)
At the same time, the rest of your fingers stick to the handle, so you have full grip and control over the blade.
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Another option is to hold the pen with the three fingers of your dexter hand – the little finger, ring finger, and middle finger. Meanwhile, the index finger and thumb grip the blade on either side of the knife. Near the point where the blade and handle meet. but away from the edge (here along the spine);
Feed The ‘Engine’ To Cut.
If the dominant hand has a knife, the other hand will ask for food to cut. So that your finger doesn’t get bruised or hurt. Let it bend like a claw when holding food. Keeping the nail vertical where it meets the knife greatly reduces the risk of cutting
Slicing Technology For Chefs
Slicing and slicing is a common technique in the kitchen. When you have a knife, the best companion in the kitchen is a good cutting board. (Protect your knife and kitchen surfaces as well as your fingers as this will prevent the knife from slipping)
Cut Into Small Pieces.
The edge of an onion knife is slightly curved. This allows it to rest on its “stomach” for precise cuts. Make sure the knife tip touches the board. Apply pressure with the hand holding the knife. A balanced diet will help us achieve good results. This movement is suitable for cutting food into slices or chunks.
Deduction
To cut aromatic vegetables or herbs, you will need a very sharp knife that can be cut into small pieces without damaging the produce.
As? On a flat, stable surface, we will do the following: Instead of always being a stable point on the board, as in the previous technique, the knife is perpendicular to the surface. That is, press the food with a straight knife to make vertical cuts. A knifeless hand grasps food with clawed fingers to avoid cutting itself.
Finely chopped
Especially herbs or foods that we need to grind very carefully. Can be played with both hands Hold the handle with your good hand as shown above. The hand handling the food is usually placed on the edge of the knife. But in the area closest to the tip of the knife (always on the other side of the blade, of course). Another method is to use pressure with one hand or the other to swing the knife. Gather the pieces back into small piles so they can be cut. It will spread across the board thanks to the movement of the knife.
Read More: NAKIRI KNIFE FOR VEGETABLES
