Basic Knife Skills Every Chef Should Know

knifecutsSome knife cutting techniques. Photo taken from: http://blog.foodnetwork.com/fn-dish/2014/03/know-your-knife-cuts/

 

If there is one thing a home chef must learn, it’s the proper ways to cut food. Learning the proper ways to cut not only save time and effort in the kitchen; they can also keep you (and your fingers) safe as well. Here’s a very informative video about basic knife skills. https://www.youtube.com/watch?v=12issg3EdA8

Even if you’re an experienced chef that video may be worth watching. Now, here are the basic knife techniques that every chef should know:

Chop – To chop, use an outstretched hand to steady and secure the tip end of the knife while bringing it up and down across what you’re chopping.

https://www.youtube.com/watch?v=XyS915RynEQ

Slice – To slice, you must learn how to put the fingers of your non-knife hand into a tight “claw.” This protects your fingers while you are chopping and helps guide the food towards your knife.

https://www.youtube.com/watch?v=10WGJUnlnHc

Dice – A basic knife cut that results in food being cut into uniform cube shapes.

https://www.youtube.com/watch?v=WW4r5GW-e7M

Chiffonade – Involves rolling and slicing. It is used to cut herbs or leafy green vegetables into long strips.

https://www.youtube.com/watch?v=yJEQFgfv7iw

Julienne – To cut into long, thin strips.

https://www.youtube.com/watch?v=sYtlIH-YZL4

 

Sources:

http://www.chefs.edu/culinary-central/11/09/five-knife-skills-every-chef-should-know

http://www.thekitchn.com/knife-skills-the-claw-75998

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