Many people dream of learning how to wield a knife in the kitchen, just as nimbly as professional chefs. Firstly, the ability to quickly cut food allows you to spend less time cooking, and secondly, the slices are more beautiful.
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Instruction manual
1
In order to learn how to quickly chop vegetables yourself, you will need a lot of patience and a sharp knife. Everyone decides for himself which knife is most convenient to use. Many beginners of training choose knives with a heavy handle and a stainless steel blade for work. You can purchase an expensive set of knives and use mainly only one of them. Keep in mind that the knife must be sharpened well - the speed and thickness of slicing directly depends on this. With a blunt knife, cutting vegetables quickly will not work - you just cut yourself.
2
The integrity of your fingers depends on whether you hold the knife correctly with one hand and, for example, a vegetable with the other. If you are right handed, then the knife should be in your right hand. Grip his hand tightly with your palm. With your other hand, hold the vegetable as shown. That is, the wide lateral plane of the knife should almost always touch the bent fingers of the other hand.
3
Press the cut product firmly against the board with your fingertips. Their outer side should be parallel to the blade of the knife. In order not to cut yourself, you should keep your fingers only slightly bent, and the knife should slide smoothly along your fingers, but not touch them.
4
Slicing movements must be well coordinated. In this case, the tip of the knife should almost constantly touch the surface of the board, and the hand in which you hold the knife should make movements like an ellipse. That is, you should not chop the vegetable, but cut it quickly. If you chop it, then the blade of the knife very dull.
5
The hand with which you hold vegetables, greens, meat or fish should slide back as fast as you wield a knife, moving the product forward. Thus, you influence the thickness of the slices. Hands should not be strained, otherwise you will get tired very quickly. When cutting, the wrists and hands should be relaxed as much as possible.