Today I’m going to tell you about the kitchen knife, the essential tool of a cook!
(Forgive me in advance, the photos in the article were taken for 3 different days, suddenly they do not all have the same brightness, the same framing, the same style, and then in addition I discover the software to edit photos and make videos haha … so it’s a bit of a mess … a nice hodge-podge!)
First of all, did you know that a kitchen knife can be used for life? And if!!! I know a chef who has used the same knife since he started. That is to say that he bought his first knife at 15 and today, at 45, he is still his faithful companion! You don’t need a whole case to work wonders, just one very good knife is enough!
What is the right thing to do when using a kitchen knife?
To cut with a kitchen knife, you must make the same movement as when using a saw !
That is to say horizontal round trips . Forward then backward. Because it is the friction of the blade against the food that will cut it! Not pressing down !! Nor the fact of pressing it like a nag !! It is really when the edge of the blade will rub against the food that it will cut!
If we only press down, without making horizontal back and forth , it will not cut, we will force, then it will become dangerous for our fingers because the knife may slip! Do not add all that!
Then part of the blade always remains in contact with the board. In general it is towards the tip. It allows you to make a continuous movement . This will allow us to be more fluid, more regular and to go faster!
Finally we cut more easily with the part closest to the heel . Because, on the blade, this is the part that is closest to our hand, so we can better guide it. And better control our strength at this level. So it is also with this part that we can exert the most force on a food when we need it.
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