How To Master Basic Knife Skills Knife Cuts 101 Youtube Square off the sides: square off the sides of the vegetable by use a sharp chef’s knife to cut off a small slice from all sides of the vegetable. cut into thick slices: next, use your knife to cut the vegetable into even slices of desired thickness. (tip: for a large dice, make the slices ¾ inch thick. 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. 2. bias slice.
French In The Cup Knife Skills Slice the veggie into skinny strips that are all the same size. stack those strips up like little soldiers and slice them into matchsticks. gather those matchsticks and carefully chop them into tiny cubes. make sure all the cubes are uniform in size. this method works great for small 2x2x2 mm brunoise cuts. The most important thing you can learn to enhance your basic knife skills is how to hold a knife! do not place your finger on the blade of the knife, or hold right at the start of the handle. instead, get a firm grip on the knife handle right where the handle meets the blade. this will give you maximum control over the knife while you’re cutting. 4. dice. the dice is the most widely used knife cut. for a professional chef, mastering the perfect dice is critical because it’s one of the most widely used knife techniques. “small dice” is usually food cut into ¼ inch square pieces. “medium dice” is around ½ inch, and “large dice” land in the 3 4 to 1 inch range. The procedure: begin by trimming the ends of the vegetable to create a flat surface. make parallel cuts, creating uniform planks. stack the planks and make long, even strips by cutting perpendicular to the planks. the purpose: julienne cut vegetables are often used for stir fries, salads, and garnishes.
Basic Knife Cuts Chart 4. dice. the dice is the most widely used knife cut. for a professional chef, mastering the perfect dice is critical because it’s one of the most widely used knife techniques. “small dice” is usually food cut into ¼ inch square pieces. “medium dice” is around ½ inch, and “large dice” land in the 3 4 to 1 inch range. The procedure: begin by trimming the ends of the vegetable to create a flat surface. make parallel cuts, creating uniform planks. stack the planks and make long, even strips by cutting perpendicular to the planks. the purpose: julienne cut vegetables are often used for stir fries, salads, and garnishes. Here are a few principles to live by: • the knife handle shouldn’t be held in a death grip: try to relax hands and wrists and let the blade do the cutting. • 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. 6. the baton. the baton type of cuts is the largest stick cut you can cut. it is used for crudites and for presentation purposes. while not used as much as the rest, it is the foundation for the more common large dice. dimensions: 12mm x 12mm x 6cm (1 2 in x 1 2 in x 2 1 2 in) a large dice cut. 7. the large dice.
What Knife Do You Use For Vegetables At Carol White Blog Here are a few principles to live by: • the knife handle shouldn’t be held in a death grip: try to relax hands and wrists and let the blade do the cutting. • 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. 6. the baton. the baton type of cuts is the largest stick cut you can cut. it is used for crudites and for presentation purposes. while not used as much as the rest, it is the foundation for the more common large dice. dimensions: 12mm x 12mm x 6cm (1 2 in x 1 2 in x 2 1 2 in) a large dice cut. 7. the large dice.
Comments are closed.