10. KNIFE SKILLS #1: SLICE
Select one great chef's knife and keep it sharp. The key to slicing is to have the flat side of the vegetable face down on the board for stability – and to slide the knife forwards as well as down (this makes the blade effectively much sharper; imagine sliding versus pressing a sharp knife on your hand).
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11. KNIFE SKILLS #2: ROLLING CHOP
The rolling chop takes a bit of getting used to, but once mastered it’s a time saver. The idea is to keep the tip of the knife touching the board while you slice, and to use your other hand to guide the cutting (keep the fingers of this hand curled under to keep them away from the blade).
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12. KNIFE SKILLS #3: JULIENNE
These long, thin matchsticks are essentially a progression from the ‘baton’, which is a half-centimetre (0.2-inch) julienne. Strictly speaking the vegetable should be ‘blocked off’ first – the edges cut to form a rectangular oblong
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