Basic skills of knife technique

The basic skills of knife cutting are as follows:

Cooking is cooking, and cooking depends on a knife. Those acrobatic knife techniques on TV are dazzling and admirable, but they are stunts after all. In reality, if the chef's knife skills can be so superb, then his cooking must be awesome. In this issue, OSCAR has collected some practical knife skills for you, which are not fancy, but are the necessary basis for you to make a good dish!

Basic skills of cutting vegetables with a knife;

According to the contact angle between the knife and the raw material, it can be divided into flat knife method, oblique knife method, straight knife method, planing knife method and other knife methods.

Oblique knife method

The oblique knife method is one of the basic knife methods that chefs should master. Oblique knife method is a technology that the knife is inclined to the pier surface and moves obliquely to separate raw materials. According to the moving direction of the knife, this knife method can be divided into inclined knife pull-piece (batch) and inclined knife push-piece (batch), which is mainly used to process raw materials into blocks.

Straight knife method

The straight knife method is the most complicated and important knife method. A knife method in which the blade is at right angles to the contact surface of the chopping block or raw materials. Generally, the operation method of the knife is that the back of the knife is up, the blade is perpendicular to the raw material and cuts from top to bottom. Due to the different types and properties of food raw materials, various cooking methods have different requirements for the processing and molding of raw materials, which can be divided into three categories according to the degree of stress: cutting, chopping and unloading.