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:
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
(3)3 Comments
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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.
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.
In my amateur experience, the knife moves and the other hand stays put; the knife should always be vertical.
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