Cooking cut with the common knife method

I. Standing Posture

The body stays naturally straight, with the chest contained, and the eyes are looking at the operating parts of both hands. Abdomen and the pier to keep about 10 centimeters apart. The height of the pier is half of the height of the operator is appropriate, shoulders naturally relaxed.

Second, hold the knife gestures

(a) general right-handed grip, the thumb and index finger to stabilize the knife, to prevent the knife from swaying around, the middle finger ring finger pinky finger grip the knife handle, it should be done tightly, not dead, soft, not false, hard, not rigid, easy and natural, flexible and comfortable as well.

(2) the role of the five fingers and the palm of the hand:

1. middle finger: the back of the middle finger, the first section of the palm of the hand to the direction of the first section of the back of the middle finger is slightly curved inward, and tightly pressed against the knife chamber, gently press the raw materials, and its main role is to control the distance between the knife.

2. Forefinger and ring finger: press the raw material to stabilize the raw material, in order to the raw material does not slide for appropriate.

3. Thumb: naturally curved to match and assist the ring finger in stabilizing the material.

4. Thumb: to play a supporting role, to avoid the center of gravity on the middle finger.

5. Palm: must be close to the pier surface, so that the center of gravity in the palm of the hand in order to make the fingers flexible and free to operate.

Three, the basic requirements of the knife

(a) neat and tidy

Whether it is diced, sliced, shredded, blocked, strip, should be the same thickness, the same length, uniform thickness, neat and tidy. This is conducive to the raw materials in the cooking time is uniform, uniform heat, ripening time is consistent.

(2) fresh and sharp, broken even clear

Knife work should not only be done to beautify the neat, but also the section is flat, not out of the hairy edge, broken even clear, standardized knife mouth. It should not seem to be broken, not broken, lotus root broken. The graver and knife distance are consistent, and the depth is consistent.

(C) with cooking

Knife work must be for cooking services. Such as frying raw materials, cooking requirements for heating time is short, high-flame speed, which will require the knife molding raw materials small, thin and uniform.

(D) rational application

A variety of raw materials due to the nature of the different, so in the application of knife knife should be selected, rational application.

(E) make the best use of

Cooking raw materials due to different dishes with different knives, so the raw materials should be utilized in the use of the best use of the best, such as chicken, chicken breasts, chicken thighs, can be sliced, diced, and the rest of them can be cut into small pieces of braised.

(F) research and innovation

In accepting and skillfully applying the traditional knife based on personal characteristics and hobbies, and gradually create and research for their own development of more practical, more efficient, more beautiful knife work, knife.

Types of knife skills and uses

There are many types of knife skills, and the names vary from place to place, but according to the angle of contact between the blade and the pier surface and the knife's movement can be roughly divided into four major categories: straight knife skills, flat knife skills, slanting knife skills, and flower knife skills.

One, straight knife method

is the knife body and the surface of the pier vertical movement of a class of knife law, the direction of the knife is always from top to bottom. Can be divided into jumping knife, pushing knife, pulling knife, pushing and pulling knife, guillotine knife, sawing knife, rolling knife and so on.

(A) jumping knife

jumping knife knife direction is from top to bottom, slicing between the knife direction is from right to left (left-handed people can be left to right), from top to bottom. Requirements: rhythmic coordination of both hands, coordinated, steady and strong knife, vertical knife, so that the knife blade into a straight line, can not be biased in or out of the knife distance is consistent. Suitable for plant-based brittle raw materials, faster.

(B) push cut

Push cut the force method from top to bottom, the focus of the knife is from the back end of the knife to the front of the knife to promote. Requirements: two hands with coordinated, steady and strong knife, suitable for larger plant material, animal material, slower speed.

(C) push and pull cut

is a combination of push and pull knife knife knife, suitable for toughness of animal raw materials or animal clinker.

Two, flat knife method

is the knife body and the pier parallel movement of a class of knife method, the knife force direction is the left and right parallel movement, can be divided into two categories on the slice, the next slice.

(a) push blade

is the knife body and the pier is parallel to the state, the direction of force from right to left, push cut raw materials. Requirements: raw materials placed smoothly, holding the knife smoothly, the direction of force is consistent.

(2) push and pull piece

is the combination of push blade and pull blade. Requirements: push and pull with the same force, keep the knife parallel to the pier. Suitable for the tougher texture of animal and plant raw materials.

Three, oblique knife method

The knife body and the pier has a certain angle (angle greater than or less than 90 °) of a class of knife. Can be divided into two categories: forehand oblique knife, backhand oblique knife.

(a) the right-handed oblique knife

also known as "wipe blade (knife body and pier angle less than 90 °)". Right-handed knife, the back of the knife to the right, the blade of the knife to the lower left, the raw materials cut. Requirements: The raw materials are placed flat, the knife should be held steadily, and the lower part of the knife should be accurate. The direction of the knife should be the same, and the blade should be sharp. Suitable for flat animal raw materials.

(B) backhand slanting knife

Also known as "slope knife blade (knife and pier angle greater than 90 °)". Right hand knife, knife back toward the operator, slightly to the left, the blade outward slightly to the right. Requirements: Hold the knife steadily in the right hand, use the knife in the same direction with the same strength, and keep the distance between the knife and the left hand. Suitable for the harder texture, the shape of the larger flat raw materials.

Four, flower knife method (curved knife method)

This refers to any two or three of the above three knife methods combined together, using the same raw materials, so that the raw materials show a special pattern or shape of cauliflower. According to the raw materials and cooking requirements, but also includes peeling knife method, rotary knife method, scraping knife method, picking knife method.