If you use a kitchen knife to the fullest extent, it is him who plays the greatest role in your hands. From when you started to learn to cook. Do you dream of becoming a kitchen master, but for some reasons you may not have the opportunity to become a kitchen master. Using appropriate techniques can make completing simple recipes a more efficient and enjoyable process.

Before you start

Please keep your knife sharp.

“Sharp knives are safer than dull knives. You can use kitchen steel or countertop knife honing tools for honing to keep the knives sharp,” Lawrence said. But they should also be sharpened by a professional sharpener once a year. And wash your knife by hand! Although stainless steel can usually be cleaned in a dishwasher, dishwasher detergent is very hard for knives and they may get hit in the dishwasher.

1. Choose the right knife

Every chef should prepare several different knives and understand their purpose. Always consider the blade length and weight required for each cutting task. As Real Simple explains, the blade of a chef’s knife is very heavy, 8 to 10 inches, which is perfect for cutting large, hard vegetables or carving meat. The 8-inch serrated knife is suitable for cutting bread, pies and tomatoes. Choose a paring knife between 3.5 and 5 inches for precise work, such as slicing fruit or herbs.

2. Understand basic cutting

By mastering some simple movements, you will be able to cut items into pieces faster and more efficiently. Remember, if the recipe requires shredding, you should try to keep these shreds approximately equal in size. Dicing means you should aim for quarter-inch cubes, and shredding means you should cut them as small as possible. If you are asked to shred, cut the ingredients into long strips, similar in shape to matchsticks.

Slicing is great for breaking down vegetables or meat. Place the item on the cutting board and hold it with the other hand. Place the tip of the blade on the board and tilt it upward. When you push the food toward the blade, pull the knife back repeatedly to keep the tip of the knife on the cutting board.

To finely cut delicate foods, such as vanilla, switch to back slicing. Fold the leaves and roll them tightly. Hold the herb with your other hand and you will touch the tip of the blade to the cutting board again. When you pull back the food, keep the knife at a low angle.

If you want to chop up your herbs, crushed stones will come in handy. First, you slice the ingredients and pile them together. Then, lean the tip of the knife against the board and use the other hand to keep the blade stable. Shake the knife up and down until the item is cut fine enough.

How to practice your knife skills

one: I recommend practicing cutting onions, carrots and potatoes. All of these are cheap and can be used in many different dishes, and can also be used to practice many different cuttings.

two: onion-first cut off both ends of the onion (use the lowered wrist position). Place the flat end of the onion on the surface of the cutting board, and then cut the onion in half. (You want to make a flat surface on any object you cut as much as possible to create a safer cutting environment.) Next, place the long flat surface of the onion on your board with the round side of the onion facing up. Cut the onion into thin slices (raise your wrist) so that each slice is still connected to the onion on the farthest side of you. This will make it easier to chop. Don’t slice it so that each piece will fall off the whole, unless you want to chop the onion. You want a small part to remain connected to the whole so that it is easier to chop. Then chop perpendicular to your slices. While cutting the onion in half, turn the remaining quarter so that the rounded edge faces the knife, and then continue to chop until all are diced. Check out this video of me cutting onions.

three: Carrot-sliced carrot obliquely, from bottom to top (lower wrist). Next, stack your slices into thin, long strips. This cutting is called shredding. From shredding, you can dice the carrots by vertically chopping the chopped carrots.

Four: Potato-You can be creative with potatoes and use it to practice any of your cutting methods. However, it is important to create a flat surface on the potato so that you can have a safer cutting experience. Cut along the long side of the potato (lower the wrist) to ensure that you have the most surface area to place the potato on the cutting board. After that, creatively practice using different methods to cut potato pieces of different sizes.

At last:

Maintain your blade

Many inexperienced chefs ignore or abuse their basic knives, which is a costly mistake. Properly maintaining your kitchen tools will make your work easier and safer. First, wash by hand instead of washing in the dishwasher to prevent corrosion. Use the dull side of the knife to gently push the ingredients on the cutting board. Finally, be sure to sharpen the knife regularly. A dull knife will slow down your cooking speed and cause an accident. Check your local grocery or kitchenware store for knife sharpening services.

Why choose YIER Knives

● The complete knife set contains all kitchen knives.

● Delivery from the local warehouse, within 3 days.

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● Transparent acrylic knife holder, like a work of art.

● Excellent materials, safe and durable.

● Free returns.

● We listen to customer needs and feedback.