Have you ever been dazzled by TV chefs who wield knives like magicians? Have you ever wanted to speed up your own food preparation and keep your fingers in the process?
The great news is you only need a few basic skills to cut, slice and dice like a pro.
First up, some knife care tips.
All chefs agree that the most important kitchen tool is a great chef’s knife so what other cutting tools will you need?
Start with 3 basic knives.
|8" Chef's Knife||9" Serrated Knife||3.75" Paring Knife|
You don’t need to buy more than that. Invest in a high quality set of knives that will suit your budget and that will last you for years such as Hanzo Katana knives.
How do you hold the knife so that you can cut like a professional chef? It’s called the pinch grip, a fancy name for grasping the blade of the knife where it meets the handle. Think of pinching the blade with your index finger and thumb while resting your palm on the grip.
Never put your index finger along the top of the blade. It may feel great but you can slip and injure yourself.
Don’t cut your fingers! With the knife in your dominant hand, use your other hand to guide the food towards the knife. Make sure you keep your fingers safe. Curl your fingers inward like a claw, away from the blade and keep your thumb behind your fingertips.
Let’s get cutting. Rest your curled finger tips on the food so that it doesn’t slip and then slice through the food while carefully pressing the face of the knife against using your knuckles as a guide. As you slice, feed the food towards the blade by drawing your hand back with your thumb. Remember, your thumb draws your hand along the food your cutting, your knuckles guide the face of the knife and your fingers hold the food in place.
Don’t worry about speed when you first begin. Best to practice technique and then get faster.
The more you practice these skills, the better you’ll get and in no time, you’ll be cutting, slicing and dicing like a professional chef on TV.
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