One hand holds the knife. The other holds the food: Use your thumb and little finger to grasp the outside of the food, and press it firmly from the top with your middle finger. To ensure a better cut, you can also press the knuckles of your middle fingers against the blade. Be careful: Keep your fingertips away from the danger zone! Always keep your thumb and your little finger behind the edge of the blade.
The most effective and elegant cutting technique is the rocking cut with the chef’s knife. This technique is simple, but requires a little practice. Always keep the point of the knife on the cutting board when cutting. Lift the central part of the blade above the food with a rocking motion and, moving the knife forward, cut the food into fine slices or strips or dice it as you push it below the blade. After the third or fourth onion or carrot, you will have found a pleasant, easy rhythm, and constantly improve. Very important: Cut cleanly – do not squash or chop, otherwise juices will escape. You want to keep all that flavor while cooking.
LONG CUTS
You cut soft and unsteady food such as poultry, ham, or salmon with long, continuous cuts toward your body. Make sure you use the entire length of the blade. Short, tearing movements destroy the food being cut. Use a knife with a long blade. The blade should also not be too broad, otherwise thin slices can stick to it.
CUTTING VERTICALLY
You cut firm vegetables by applying even pressure from the top down.In order to maximize the effect of this force, the rear part of the blade should always be used.
First make an incision in the bread’s hard crust with a toothed blade. When you have punctured the crust, ensure you do not squash the loaf. Continue to cut firmly until the slice falls from the loaf.If you use the entire length of the blade, you should be able to do this effortlessly with three to four clean cuts.
FILLETING
You probably don’t fillet fish very often. But now you can!
First use the filleting knife to cut off the head.Then slice the fish in two from the back to the front along the backbone. Thanks to its flexible blade, the filleting knife slices through the fish without a problem.Next you turn over one half of the fish, lift it by the backbone and remove the latter. Then slice open the fillet from the tail side and draw the knife on the skin along the length of the fillet.Finally, remove the fillet from the skin. And because that was so easy, repeat the process with the other half.
Always keep the point of the knife on the cutting board when cutting. Lift the central part of the blade above the food with a rocking motion and, moving the knife forward, cut the food into fine slices or strips or dice it as you push it below the blade.
Everything starts with a good slicing technique. Move the knife in a rocking, tip-to-heel motion to cleanly slice a food all the way through.Slide the fingers of your claw hand back and move the knife (not the food) after each cut. Experienced chefs use the knuckle of their middle finger as a width guide for slices.
The most effective and elegant cutting technique is the rocking cut with the chef's knife. This technique is simple, but requires a little practice. Always keep the point of the knife on the cutting board when cutting.
Knives are undoubtedly hard and strong, but the sharp point is delicate and can dull or curl quickly with improper use. One such common mistake: Cutting on a glass cutting board, ceramic cheese plate, or directly on your granite countertop (we've all done it once or twice).
The laser might seem at first glance to be the least cost-effective solution, but considering speed, accuracy, cutting quality and versatility, it is by far the most effective technology for a variety of metal cutting tasks.
Position all 10 fingers so it's virtually impossible for the blade to cut them. • The hand holding the knife should be gripping the blade as well as the handle. • The knife moves in a rocking motion, from front to back, as well as up and down.
To be effective, a cutting cycle will still include working out (though with a greater emphasis on higher reps, lower weights, and cardio for higher calorie expenditure) and a caloric intake less than the combination of your basal metabolic caloric expenditure and caloric expenditure (courtesy of your workouts).
The cutting method is based on similar principles to those in the hole-drilling method. Once more, stress is relaxed by the removal of material. This time a notch is removed from a specimen, resulting in the creation of a free edge.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
