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Slice, Don't Chop!
Most knives work best by using a forward cutting motion, rather than a straight up and down motion. The
former lets the knife do the work; the latter makes your arm apply
more force.
The best slicing motion begins by initiating the cut with the tip and
pushing the knife forward across the food until you reach the heel.
Only a light touch is required because the sharp edge is doing the
cutting. (If you find yourself pushing down on the food, or needing
effort, either you are not doing it right or your knife is dull.)
Follow all the way through the cut to achieve a fluid motion. If you
reached the heel before completing your cut, pull straight back and
repeat the forward motion.
Technique 1: For large items which are
high above the cutting board (e.g. potato or onion), start with the
tip of the blade on the object.
Technique 2: For smaller items (e.g.
parsley, celery, or carrots), start with the tip of the blade on the
cutting board.
Technique 3: A third technique to use
with a cook's knife is a "rocking" motion - generally used to mince
herbs or garlic. Your guiding hand will sit on top of the blade,
helping you pivot the knife repeatedly along its curved edge. You
never lift the knife off your board.
The Guiding Hand
Whether it's dices, julienne cuts, or
straight slices, your other hand has a key role to play. It stabilizes
the food you are cutting, guides the knife, and determines the size of
your cut.
Make certain that your fingers are curled inward and your thumb is
tucked underneath. The side of the blade should rest against your
knuckles, but NEVER the edge itself. Remember to take it slowly at
first. It is all about technique. (With time, practice and confidence,
your speed will increase, but you do not need to look like a TV chef.) |
