Proper chopping technique
When you're cutting a veggie, you're holding a veggie in the left hand and the knife in the right hand. Which hand does move closer to another? When you hold a knife with a tip resting on the board and keep cutting moving to the left, you will end up with a knife bottom inclined to the left and not cutting straight. How should be done right?
Here's the video that help you to understand the problem better:
http://sebastian.honsa.eu/files/downloads/cutting.mp4
- style 1 - I move the carrot to the knife (this cannot be done with any veggie)
- style 2 - This is when my problem occurs
- style 3 - I tried to cut it right and maintain the knife angle but it was pretty uncomfortable
Best Answer
In my amateur experience, the knife moves and the other hand stays put; the knife should always be vertical.
Pictures about "Proper chopping technique"
What are 3 chopping techniques?
Knife Cutting Techniques | A Culinary Lesson from Chef Blake- Dicing: Dicing is making a cut into a cube-shape. ...
- Mincing: Mincing is a fine, non-uniform cut. ...
- Julienne: This cut looks like a matchstick and has the nickname \u201cshoestring.\u201d This cut is usually used for vegetables like celery and onion.
What are the 5 basic cutting techniques?
5 basic cutting techniques you should know- The chop. This is the more \u201cloosey-goosey\u201d type of cutting you'll use in the kitchen. ...
- The dice. Dicing is like chopping, but when you dice it's imperative that the pieces you cut are uniform in size and shape. ...
- The mince. ...
- The julienne. ...
- The chiffonade.
Basic Knife Skills
More answers regarding proper chopping technique
Answer 2
People who care about that kind of precision usually consider cutting styles with the tip resting on the board as fit for homemakers, not enthusiast cooks. Usually, resting your left hand, as a claw grip, on the vegetable and then sliding it along, keeping the knife in contact with the claw grip while using pull or push slicing will give good results here. Takes much more practice (been doing that for quite a while and still sometimes get things in a twist) than it appears to take, compared to resting-tip styles.
Answer 3
For any vegetable, I tend to hold the knife close my left hand and continually slide the food under the blade. The knife stays put. For safety, I would use a large chef's knife or santoku which has large flat side. You hold the tip of one finger on that surface to make sure your hand doesn't go under. For anything with a spherical surface (e.g. onion), arch your hand and over both the knife and item.
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