How to cut a chef with a knife

The main reason

Before mastering the different methods of how to cut carrots into strips, novice cooks should clearly understand why in one case or another this method of chopping this vegetable is used. The fabric structure of a particular product is the main factor here. In carrots, it is quite dense. In order to properly feel the taste, it is necessary to destroy its internal structure as much as possible. But at the same time, the vegetable must retain a certain shape so that the dish has an appropriate appearance, and does not look like an unattractive “mess”. In this case, straws are just perfect. This cutting option allows you to partially destroy the cellular structure of the tissue so that the juice inside can immediately complement the flavor composition of the dish. In this case, the product itself is not completely destroyed. It just becomes more convenient for eating and fits harmoniously into the overall picture that the finished dish visually creates on the plate.

Culinary excellence

Chopping a vegetable with a knife is easy. But there are times when the hostess wants to give the dish some kind of lightness, to make it tender and airy. This cannot be achieved with conventional longitudinal stripes. Therefore, in such a situation, it is better to use the advice of real specialists. So, the chef Dmitry Romanovsky has his own special method for this, for example, how to cut carrots into thin strips.

In fact, everything is very simple. In addition to the main product, you only need a regular board and two knives: one. for cutting, and the second for peeling vegetables. The work is done as follows:

• With the help of a second knife, the washed carrots must be peeled. It turns out a round-shaped workpiece, which is difficult to grind evenly and accurately.
• Therefore, further you need to continue to cut the product with the same knife, turning it into thin petals. In this case, the carrot must be constantly rotated around its axis.
• After that, the prepared plates must be collected together and wrapped in the form of a roll.
• Then the finished bundle must be carefully cut from the side of the end part into strips 1.5-2 mm thick.

You will get a thin straw that will look like small shavings. In any salad, it will look very beautiful. Yes, and it is convenient to eat it. This way you can cut several different vegetables at the same time.

Practical use

Illustrative example

Very often, during the cooking process, the hostess has situations when it is necessary to cut the carrots into strips. A photo in this case can help novice chefs and show how the product should look at each intermediate stage. Especially a visual image is necessary when carrots are the main ingredient in a dish. This is where the grinding method plays a major role. Sometimes the cutting option suggests the name of the dish. Take Korean carrots, for example. It is unlikely that someone will crumble vegetables into cubes in such a salad. As you know, there is a special device for this.

The original grater has holes, passing through which, the product is divided into parts of a certain shape. A person can only perform the following actions:

• Peel the washed carrots in any convenient way.
• Using a knife, cut each vegetable into slices at least 10 centimeters long. That is why it is better to choose large fruits for work.
• Grind each piece, moving it in the longitudinal direction.

The resulting blanks can be further used for their intended purpose, subjecting them to appropriate processing.

Popular technique

In most cases, housewives try to simplify the work as much as possible. For this, experts advise using the simplest method that will help you quickly achieve the desired result. To master it, first you need to figure out step by step how to cut carrots into strips. To work, you need only three main elements:

• product (carrot);
• sharp knife;
• cutting board.

Now, in order to understand how to cut carrots into strips, you just need to clearly follow these steps:

• First, the product must be washed.
• After that, it should be peeled and rinsed again with water.
• To get long strips, each carrot must first be cut lengthwise into thin slices. Their thickness can be from 1 to 3 millimeters, depending on the specific situation.
• After that, the blanks must be folded in a pile and carefully chopped in the same direction.

This type of chopping carrots is used to make soup dressings, and is also used in home canning.

How to cut carrots into strips. Chef Shares Secrets

Any experienced chef can attest that the taste of a dish largely depends on the method of grinding the ingredients included in it. First of all, this applies to vegetable salads, which are becoming more and more popular every year. Most of them contain carrots, which not only saturates the finished dish with vitamins, but also makes it very tasty. In most cases, this vegetable is usually cut into strips. And in order to achieve the desired result, you must, firstly, have a certain skill. Secondly, remember that there are different ways to cut carrots into strips. Knowing them, you can choose the most suitable option for yourself.

Purpose of the product

In order to properly cut carrots into strips, you need to clearly imagine where this product will subsequently be used. For example, long sticks are not suitable for soup, and thick and short ones are not suitable for salad. Everything should be optimal and harmonious. Experts advise to abandon unnecessary initiative so as not to accidentally spoil the final finished dish. Many chefs recommend using specially designed tools to properly chop vegetables. They can be found in any business department.

How to eat fish

Eating fish dishes, many people have difficulty in connection with the excess of bones. With special devices designed for fish, and the ability to use them, this is not as difficult as it seems. The set includes a fork with shortened teeth and a spatula-shaped knife that is used not for cutting the product, but for removing the bones. The British use a second fork for this purpose, holding it with their right hand, and send it to their mouth with their left.

The set includes a fork with shortened teeth and a spatula-shaped knife that is used not for cutting the product, but for removing the bones.

To butcher whole fish served at the table:

• Remove the head;
• Free from the skin;
• Divide the carcass in half;
• Separate and turn the top half using a fork;
• Large and small bones are removed using a scapula;
• Divide the piece into small pieces;
• They act in the same way with the second half.

Do the same with cold smoked fish.

You can handle a fish dish (fried and hot smoked) with one fork, holding it with your right hand, helping yourself with a loaf of loaf with your left.

You can handle fish food (fried and hot smoked) with one fork, holding it with your right hand.

For butchering some types of fish with hard skin, etiquette allows the use of a knife. This applies to salmon, herring, eel.

For butchering some hard-skinned fish, etiquette allows the use of a knife.

How to eat a loaf and sandwiches

It is impossible to imagine a single feast without a loaf. neither family nor solemn. However, they do not cut it at the table, but put a loaf of bread with ready-made slices.

Many people take a slice from the common loaf with a fork, which really looks cutesy. It is recommended to take the loaf with your hand, put it on a pie plate and break off small pieces from it.

It is recommended to take the loaf with your hand, put it on a pie plate and break off small pieces from it.

Usually tartines or sandwiches with cheese and cold cuts are not completed during the feast. Slices of delicacies are placed on a plate and eaten separately with the help of cutlery, seizing with a loaf.

Small sandwiches are cut in half and sent to the mouth by hand. From large burgers cut off piece by piece. It is more convenient to spread a loaf slice with butter or pâté on a plate; you cannot do this in the palm of your hand. It is also cut there. Conservative etiquette prescribes smearing a small area. for one bite.

Small sandwiches are cut in half and sent to the mouth by hand.

How to learn to eat with a knife and a fork according to the rules of etiquette

When using cutlery at home, we focus only on convenience and never think in which hand to hold a knife and fork according to etiquette. However, once in an elite restaurant or at an official reception, we painfully try to remember the rules for handling these devices. In fact, modern people just need to master a few elementary techniques, how to use a knife and fork, in order to show themselves in society as a cultured and educated person.

It is enough for modern people to master a few elementary techniques, how to use a knife and fork, in order to show themselves in society as a cultured and educated person.

How to eat meat with a knife and fork

The main purpose of cutlery is meat dishes. The ability to use dining utensils correctly makes it possible to neatly handle the finished portion. Small slices from large pieces of meat are cut towards you during the meal. According to the rules of European etiquette, one piece of meat is cut off and immediately sent to the mouth. Only after chewing, they begin to separate the next slice. According to American tradition, it is allowed to cut the whole steak or entrecote into small pieces at once, then put the knife, take a fork in your right hand and start eating.

Small slices from large pieces of meat are cut towards you during a meal.

A meat dish with a potato or vegetable side dish is usually eaten in a variety of ways:

• Alternately cutting off the slices of the main course, scoop up the mashed potatoes with a fork.
• Separate a piece of meat, holding it with a fork, report potatoes to it with a knife.
• If it is necessary to add small crumbly vegetables to the meat, prick a cut piece of meat on a fork, turn the device over and put green peas on it with a knife.

In the case of serving salad with a meat dish in a separate bowl, dishes from different plates are not mixed. they are taken alternately.

There are many types of meat dishes, and each of them has its own rules:

Minced meat dishes (cutlets, schnitzels, meatballs) are most often broken off with a fork, but decency allows cutting them with a knife. When using stuffed cabbage, manti, dumplings, cope with a fork, the knife is used only to support the pieces;

Minced meat dishes (cutlets, schnitzels, meatballs) are most often broken off with a fork, but decency allows cutting them with a knife.
According to the rules of etiquette, the pate is eaten with a fork; you can only make a sandwich with it by spreading at home;

According to the rules of etiquette, the pate is eaten with a fork, you can make a sandwich with it by spreading only at home.
Stew, goulash, beef stroganoff and other types of meat stewed in sauce can be eaten without using a knife, while the fork is in the right hand;

Stew, goulash, beef stroganoff and other types of meat stewed in sauce can be eaten without using a knife.
Chops are used by separating the meat from the bone with both devices and pricking the slices on a fork;

Chops are consumed by separating the meat from the bone with both devices and pricking the slices on a fork.
Ham, boiled pork or ham are usually served cut up. These slices are grabbed from the common dish with a clean fork. If the shell is not removed in advance, it is removed with a knife on your dishes.

Ham, boiled pork or ham are usually served cut up.

They do the same with sausage products (sausages and wieners): they are cut into slices and only then they are peeled from the shell. Our popular kebab is eaten directly from the skewer or with the help of cutlery already on the platter.

How to eat spaghetti

Pasta is considered a complex dish that is difficult to eat gracefully. You do not need a knife to eat it. spaghetti is usually not cut. The food is served in a deep bowl, complete with a spoon and fork, with which a small amount of pasta is hooked and screwed onto the appliance. Hold the fork with your right hand and the spoon with your left. Two or three threads should be hooked at a time. The prongs should be aimed at the rim of the crockery. In Italy, they cope without a second device, winding spaghetti only on a fork. In extreme cases, it is allowed to eat pasta with a spoon. The advantage of this method is the ability to scoop up more sauce. Knowing how to properly hold a spoon and fork while eating will help you cope with the meal.

The food is served in a deep bowl, complete with a spoon and fork, hooking it with a small amount of pasta and winding it onto the appliance.

How to eat a bird with a knife and a fork

It is widely believed that chicken is more convenient to eat with your hands. This is only allowed in the circle of close relatives. However, in an official setting, according to modern rules of etiquette, this is unacceptable. In the case when the chicken is served with broth, you will also need a spoon: first they eat the liquid, and later they start the chicken, and they eat it using a knife and fork, in extreme cases, slightly helping with their fingers.

Poultry is usually served whole or in pieces. In the first case, it should be gradually divided into portions with a knife, holding it with a fork in your left hand. It is more convenient to do this along the line of cartilage. Further, the meat is separated from the bones using cutlery. Chicken tobacco is served with sauce and garnish. It is eaten like regular chicken. cut piece by piece from a whole carcass. The bones are laid on the edge of the plate. Grilled chicken in a restaurant is usually cut by a waiter, while a guest is cut by a hostess so that the slices are approximately the same. Poultry cooked in sauce is poured with it. At official receptions, you should not pick it up from the dish, as it is done at home.

Chicken tobacco is eaten like regular chicken. cut piece by piece from a whole carcass.

Chicken legs with paper bags on them are eaten with the index and thumb, biting off in small portions. Chicken fillet is cut using cutlery, and you can immediately cut into portions. However, in this case, there is a possibility that the meat will cool quickly.

Chicken fillet is cut using cutlery, and you can immediately cut into portions.

Minced chicken dishes are recommended to be eaten with one fork without using a knife, the use of which is considered bad manners. Before cutting, cutlets in Kiev should be pricked with a fork so as not to splatter others with oil. Chicken pate is eaten with a snack fork, it is allowed to smear it on loaf of slices.

Before cutting, cutlets in Kiev should be chopped with a fork so as not to spray the surrounding with oil.

When eating chicken or other types of poultry, according to the rules of etiquette, it is possible to create a pleasant impression on the neighbors at the table.

Features of American etiquette

Decency historians believe that the American style mimics pre-Napoleonic European rules, later simplified in the Old World. There is also an opposite point of view, asserting that in Europe the tradition was preserved in its original form, and in America it was changed to distinguish it from the continental.

After cutting off a piece of food with the right hand, the knife is placed on the side of the dish with the blade pointed in its direction, the second device is intercepted with the other hand. The fork is usually placed with the prongs up.

This style differs in which hand the fork is held in. Americans spend more time on food, which allows them to better digest food and communicate while eating it.

The fork is usually placed with the prongs up.

Shred, chop, chop

So why do we sharpen, bring our knives to a mirror shine and perfect sharpness? Of course, to make us comfortable, it’s nice to use them. New Year’s preparations and bustle are approaching, which means that soon our tables will be filled with salads, snacks, cold cuts and much more. How to quickly, beautifully and professionally arrange a celebration on the table? Today we will talk about the correct grip of the knife, cutting techniques and maintaining sharpness.

First, it is worth mentioning briefly which knife to choose for a particular product.

• Chef knife. (Chef’s knife) is our most important and irreplaceable kitchen knife. Its blade length can vary from 6 to 12 inches (15.24 cm. 30.48 cm). The standard size is 25.40 cm. It can be used to peel, cut and shred vegetables, fruits, process meat and almost any food. Also called the chef’s knife is the Santoku knife. having the geometry of a goat’s leg.

• Slicing knife. has a long, thin blade and is designed for cutting raw fish, vegetables and fruits, cutting thin slices. Usually the blade is 20.32 cm long.

• Carving knife and fork. a knife with a long narrow blade, used for cutting hot roasts. Often paired with a Roasting fork, which has two long prongs for holding food. It should have a comfortable grip, preferably with a safety catch to protect your hands.

• Paring knife. intended for peeling and cutting vegetables and fruits. Lightweight, sharp, with a short, stiff blade. Its blade is usually only 5.08 cm long.7.62 cm.

• Serrated knife. the “teeth” of this knife can cut into fragile and delicate foods such as a loaf, damp muffins.

• Sole filet knife. This knife is designed for filleting fish or meat. Has a long, thin and flexible blade.

• Knife for separating meat from bones (Boning knife or Deboning knife). has a long, rigid blade 8.89 cm long. 15.24 cm, has a curved blade point that can reach the articulation of the joints of meat and poultry.

• Hatchet (Butcher knife or Cleaver). the thick and heavy blade of a hatchet is used most often for chopping bones. Back or side surfaces can be used to “beat off” escalopes.

There are a great many types of knives for working in the kitchen, such as: mezzaluna, for slicing cheese, for pizza, an oyster knife and others, but the main ones in the work will be only three knives: a chef’s knife, a vegetable knife and a carving knife or a cutting knife.

Having chosen the knife we ​​need, let’s go to work.
The first thing to learn is the correct grip of the knife.

• Squeeze the blade with your thumb and curled forefinger like in the picture. The thumb lies on the side, along the handle of the knife, and the index finger, as it were, wraps around the handle from above

• With the remaining three fingers, grasp the handle of the knife

• Do not grip the blade and handle very hard, otherwise you will not be able to use the knife for a long time. Do not hold it relaxed, but firmly enough. confidently.

The most common mistakes to avoid:

• Do not put your thumb or forefinger on the butt of the knife.

• Don’t hold your knife like a sword

The second point is how to hold your fingers correctly. One hand is busy with a knife, let’s deal with the other hand that holds our products.

• Fingertips should always be bent inward.

• The second phalanges of the index and middle fingers are located almost perpendicularly. The blade of the knife is pressed against the folds of the fingers and slides along them when cutting.

• The thumb should be pulled back, otherwise you will get carried away and cut off your nail once or twice. He kind of grabs a vegetable or fruit and pushes it towards the knife.

The third point is which part of the knife to cut?
When cutting food, we can use different parts of the knife blade. From left to right:

• Part of the blade at the point. This is the sharpest and narrowest part of the knife. Used for delicate slicing or slicing of small pieces.

• The central part is used in most cases.

• The heel is used for laborious slicing when more force needs to be applied.

It takes practice and time for your hands to get used to such work in order to be able to cut like eminent chefs in a movie or a show. Start learning gradually, at first without food, and when you realize that your hands are doing the right correct movements, proceed to merciless shredding of onions and carrots, but do not worry if you do not get perfect slices from the very beginning, everything will come with time and practice, you need not spill few tears over the onion before perfect cubes or slices of equal thickness are obtained.

There are many cutting techniques used in the professional kitchen.
Let’s consider the main types:

Slicing

Dicing

Slicing “Julien”

Slicing chiffonade

Slicing cheese

• Parmesan, pecorino, grana padano are not cut in chunks, especially since it is difficult to do with an ordinary universal knife, but are broken off with a special spatula.
• Brie and Camembert are served whole with a table knife, which eaters use to cut the pieces to the desired size.
• Mozzarella is cut with a serrated blade.
• Blue cheese is cut into cubes with a small wagon with a wide blade.
• Semi-hard cheeses (Russian, Dutch, Gouda) are cut with station wagons with holes in the blade.
• Thin slicing of semi-hard cheeses is performed with string knives or a knife resembling a spatula with a slot in the central part. It is also known as the “cheese plane”. invented by the carpenter Thor Björklund from Lillehammer in 1925.

Slicing a loaf

• the loaf is cut exclusively on a board intended for this. Never use a board for vegetables and even more raw meat.
• For slicing the loaf, use a separate loaf knife, often with a serrated sharpening.
• The slices of the shaped loaf are cut in half: perpendicular to the base, parallel to the base, diagonally. The loaf slices are served whole.
• The approximate thickness of slicing is 1 centimeter. Thinner slices are only made for multi-layer sandwiches.

Meat cutting

• The knife should match the type of meat to be cut. fillet / cartilage meat, white / red meat, etc.
• There shouldn’t be any serrators on the meat knife blade.
• The meat is cut only across the grain, not along.
• The meat is cut from the bone, holding the bone itself with a paper towel, and the cut itself is made in the direction from the bone, about 1 cm wide. If we are talking about the rib part, we do the same or completely remove the ribs.

In the process of work, the knife loses its original sharpness and to maintain it, you will need a musat. with it, the cutting edge will remain perfectly sharp throughout the entire work. And in order to avoid the loss of sharpness due to the surface on which you are working, we advise you to use an end board. a monolithic board made of small bars with vertical fibers, such a board does not blunt the knife, is almost eternal and environmentally friendly.

So, having picked up a knife, we learned how to hold and use it correctly, now it’s time to apply our knowledge. We offer you a recipe for a classic Olivier with beef.

• 2 pcs. potatoes
• Pickled or pickled cucumbers
• 1 can of green peas
• 5 chicken eggs
• 300 gr. (roughly) boiled beef
• Large bunch of green onions
• Mayonnaise
• Salt
• Sprig of dill

Chop all the necessary ingredients into a small cube, except, of course, green peas and herbs, which need to be finely chopped.
Mix everything in a salad bowl with the addition of mayonnaise and salt to taste.
Fresh dill is also perfect here. The salad is amazing. Serving it, of course, is best in a common bowl; the larger it is, the better.!

We wish you bon appetit!

In conclusion, I would like to say that there are a great many techniques and techniques, as well as Olivier recipes. How do you wield a knife in the kitchen? What do you add doctor’s sausage or breast, or maybe beef to Olivier? Share tricks and recipes in the comments. Technostudio Profile team wishes you a Happy New Year!

Learn to cut fast like a cook

It is foolish to believe that the Internet in the modern world can do anything. Have you seen potatoes crumble by themselves using a Wi-Fi connection? Here we are only once.

“Generally speaking, it is correct to call small cuts for salads a shredder,” Lyudmila Smirnova, the chef of the Sobranie club-restaurant in the Moscow Hermitage garden, corrected us on the fly. We decided to shred potatoes. for clarity.

one

2

Then cut half the potato lengthwise (shown by the dotted line).

3

Firmly press a part of the vegetable to the board with your fingertips and chop in the easiest way. with the knife breaking off the board. It is the safest because it allows you to shred food at a considerable distance from your fingers. The knife, by the way, must be in the same place all the time, only the product moves towards the blade.

four

When the knife reaches the part of the potato that is at hand, straighten your fingers.

five

Turn the cut strips perpendicular to the knife blade and continue in the same spirit.

█ “The knife must always be perfectly sharpened,” the expert reminds. “And make sure the blade does not bend.”.

█ “You shouldn’t hope to do without injuries: even cooks with vast experience can cut themselves,” says Lyudmila.

█ Shredding should only be done while standing. The expert says that “it’s not just about safety: sitting down, wielding a knife as quickly as a cook will not work even after several years of training.”.

█ To speed up visible results (and they will already come after a week of daily training) Lyudmila advises shredding those products that you used to grate on a grater before (cheese, carrots, beer). “It’s still very good to learn from cabbage,” the expert adds.

█ Do not put your fingers on the top of the blade, otherwise calluses cannot be avoided.

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How is santoku different from a chef’s knife?

The chef’s knife is a versatile device with a large and strong blade with a length of 15 to 36 cm. The thickened butt of the blade tapers in front to the tip of the blade and down to the edge. Its design allows not only to cut meat and fish products, but also to chop any greens and fruits, both soft juicy and characterized by hardness, rigidity.

Santoku has a different design. By its appearance, it resembles a “ram’s hoof”. Its tip is lowered and the cutting surface is made with a straighter shape, which allows full utilization of the cutting edge of the blade. Such an ax-like shape helps not only cut, but also easily chop any products with varying degrees of hardness.

The length of the santoku blade is shorter than the chef, it ranges from 12 to 18 cm. Usually mirror polished. But some models have notches on the blade. “air s”, which helps to avoid sticking of food. Santoku is less massive than the European station wagon, but heavier in weight.

The main difference between the two knives is the cutting technique. Due to the straight cutting edge, the movements during work must go vertically, which is not always convenient at first for those who are used to first lowering the “heel” of the chef’s knife, and then smoothly slide to the edge with a “swing” movement. The tip of the “Japanese” is perfectly sharpened, therefore, having adapted a little and acquiring a habit, the movement from top to bottom will not tire the hand, and will give an effective result.

Professional chefs use both types of knives, each of which does its job successfully. Designed for various types of products. When preparing certain dishes, the chef will cope effectively, while for others, a santoku knife will be needed. In the home kitchen, when you do not have to prepare such a huge amount of food, as professionals, you can get by with one kind for all operations with food.

Santoku knife: what is it for and what to cut?

In the second half of the nineteenth century, during the Meiji period, Japan was swept by the Cultural Revolution. Imitation of Western traditions in all spheres of activity, led to the fact that great changes have occurred in the diet of the Japanese. And as a result, the national kitchen utensils have changed.

Until that time, the Japanese practically did not consume meat products. The main types of food for both the poor and the rich were vegetables, cereals and seafood. They were cut with special vegetable knives, allowing you to quickly and effortlessly prepare food. The aristocracy, and then the middle class, emphasizing their progressiveness, began to consume large quantities of meat and fish, which required chef-type knives for cutting and cutting. Over time, the lines between different strata of society were blurred. It took the creation of a tool that could successfully perform all functions. This is how the santoku knife appeared.

How to use a knife correctly?

To make the work especially convenient, you need to get used to the professional chef’s grip, which makes any slicing a pleasure. This requires:

Clamp the blade between the thumb and the bent index finger of the right hand (for left-handers. the left). And with the three remaining fingers, grip the handle of the santoku. The palm should not be tense, as this will lead to quick fatigue.

how to use Santoku

A grip that is too weak will not be successful either. The tool should fit tightly and as comfortably as possible in the palm of your hand. Movements must be done confidently and calmly. This will help to cope with any work as quickly as possible without discomfort and fatigue.

How to Master Basic Knife Skills – Knife Cuts 101

When working, do not grip the lower part of the blade with your index finger. Design features in this manner will lead to injuries and cuts in the palm.

The large santoku knife uses different parts of the blade for different products. The part from the tip to the middle is intended for delicate chopping of delicate greens, fine chopping, cutting soft and juicy types of products. The tip from the middle to the handle. for hard root crops, sinewy tough meat, bony fish. The middle part is convenient to use for ingredients of normal strength and density.

What is a Santoku knife and what is it used for?

The name of the cutter itself translates as “three good things”, which already testifies to its versatility.

The instrument does not have much finesse. This is a large working tool, made in a brutal, somewhat primitive manner, emphasizing the hand forging of a good craftsman. Its main feature is the excellent quality, not the beauty of the finish. The blade runs through the entire handle for increased strength and durability. Japanese models are produced with one-sided sharpening, at an angle of 6 to 15 o. European counterparts have a double-sided sharpening, better suited for wielding with both hands. For blades, ceramics, steel of various types are used: both single-layer and three-layer. Western manufacturers often use Damascus alloy with solid stainless steel cores.

The santoku knife is designed to successfully complete the main tasks:

• Cut. the canvas can easily separate the softest fillets of small fish or poultry, cut the tender pulp of a rabbit or chicken liver. And also successfully cope with tough and large pieces of beef, large fish;
• Chop. any vegetables or fruits, various types of greens in straws or small cubes. Due to its excellent balancing, the blade will effectively prepare the ingredients for any vegetarian dishes;
• Chop. with a knife you can easily chop any type of food into small crumbs, even turn meat or fish fillets into minced meat.

Advantages and disadvantages of the Santoku knife

The pluses of santoku include:

• Not too big, equally suitable for both male and female hands. The average value will help you quickly get used to a new instrument, it is easy to adapt to it;
• Quite heavy weight, sharp edge and perfect balance help to cut food without additional effort;
• The versatility of santoku allows you to get by with a minimum number of cutting tools in the kitchen;
• Small size, unpretentious storage and easy maintenance will allow using the “Japanese” in any home kitchen;
• Ergonomic design prevents hand fatigue, even after hours of continuous use.

The features of operation include:

• Unusual cooking movements. Not forward. backward, as in European knives, but up and down, to which one must adapt;
• Permanent dressing of the cutting edge of the blade. The design requires the blade to be perfectly sharp. Therefore, double-edged knives need to be sharpened periodically;
• The knives require immediate hand washing and good drying after work. They cannot be used in a dishwasher, left in water or with other appliances;
• When working, you can only use wooden or plastic boards. All other surfaces will quickly dull the knife and destroy steel;
• The cutter is not intended for cutting or slicing frozen food.

Santoku manufacturers

The best manufacturers of classic Japanese knives make high-quality kitchen tools from a variety of materials for every taste at a wide variety of prices.

Tefal kitchen knife. made of high quality ceramics. The sharp cutting edge is protected by a sheath. The material of the knife does not absorb foreign odors, the blades are not stained with the colors of the product. After cutting, the products do not acquire a “metallic” aftertaste. Zirconium blade santoku Tefal, is not exposed to oxygen, does not rust, retains its excellent appearance and original shine for a long time. Gently cuts products of any degree of hardness, does not break or crush even the softest and most juicy fruits. The blade retains special strength for a long time and rarely needs dressing.

Japanese knives Samura are made of stainless Damascus, using classic Japanese technologies, which allow them to stay sharp for a long time and do not need additional sharpening. The blade is not subject to corrosion, resistant to sudden temperature fluctuations. Excellent quality samura santoku knives are made in excellent design.

The Tojiro knife series is made by welding several dozen steel bars with different carbon materials. The Santoku core is made with vanadium, chromium and other alloying additives. These knives are characterized by a special fineness, strength and lightness of the blade. The firm guarantees five-year continuous use without additional dressing and sharpening. Santoku knives are highly resistant to rust. And the disinfecting layer protects the canvas from harmful bacteria.

The Santoku Gipfel knife is a budget option, its length is only 18 cm. The ideally sharpened cutting edge allows you to quickly cut food of any hardness and chop greens in record time. The rubberized grip fits comfortably in the palm of your hand without fatigue. The rough surface does not allow the blade to slip out during operation. The multi-colored handle allows you to quickly find the knife among other kitchen utensils. The tool is protected by a rubber cover that protects the blade from accidental breakage.

What determines the quality of the shredder

Knowledge, experience and inspiration are the basis of culinary excellence, but to achieve an excellent result, sometimes you need to take care of additional conditions. If you want to learn how to chop, choose a sharp knife with the correct blade geometry, not broken by non-professional sharpening. It is good if the tip of the knife is sharp enough, the blade is wide, and there is a special protrusion under the handle, which the chefs call the “heel”.

For a shredder, you will need a large and even cutting board (preferably wooden), a little effort and patience, and most importantly. a desire to master this simple wisdom. It is best to chop while standing, as in a sitting position the range of motion decreases and the quality of slicing deteriorates.

The subtleties of shredding (how to cut vegetables correctly)

The term shredder is often used in cooking recipes, and many novice cooks confuse it with the usual chopping of vegetables, fruits, mushrooms, herbs and roots. However, shredding, that is, cutting food into small cubes into strips and shavings, is a real art that can be learned if desired. Over time, you will be able to chop quickly, masterly and beautifully if you use our recommendations.

Secrets of a virtuoso shredder

Secret 1. The product should be held not with the fingertips, but with the whole hand. while the first phalanges of the fingers should be bent. This hand position provides comfortable cutting and protects against injury.

Secret 2. It is recommended to hold the knife as follows: place your thumb along the handle, and with your index finger grasp the knife handle from above. It will be inconvenient only at the very beginning, and when the hand gets used to this position, you will cut any products at different angles without much effort.

Secret 3. The knife does not come off the board. This is the main subtlety of the correct shredder. Raise and lower the handle of the knife, leaving its tip on the surface of the board, and discreetly move the blade along the product. In this case, the knife should slowly slide along the second phalanx of the hand, becoming, as it were, an extension of the hand, and over time this feeling will become habitual. Usually, two methods of shredding are used: from oneself or to oneself, it all depends on which side the cutting edge of the blade is turned. In this case, the “heel” of the knife makes a barely noticeable circular movement along the vertical.

Secret 4. The hand should be relaxed. Do not strain your muscles so as not to cut yourself. better focus on movement speed.

Shredding technique for different products

When slicing onions, do not finish the cuts to the end. leave at least 1 mm in reserve so that the round onion does not disperse along the board.

If you want to make the process of shredding cabbage as easy as possible, cut the head not along the stalk, but across, using the upper part of the head with the thinnest leaves for shredding. It is best to shred cabbage in narrow strips no more than 3 mm wide.

Before shredding carrots, cut them lengthwise into thin plates, and then, putting the plates together, chop them into thin strips. For processing greens, you can use knives with round blades. in this case, you can shred directly in the dish.

Kitchen utensil manufacturers produce many useful tools for shredding food. special hatchets for cabbage, electric vegetable cutters, food processors, electric graters, vegetable shredders, mechanical and electric shredders. Despite the variety of household appliances, a hand shredder is valued more, like any work of authorship.

The main differences between a chef’s knife and an ordinary one

Typically, in a serious kitchen, there are at least three knives in stock. In any case, one of them is a chef’s, or, as the chefs themselves call him, a chef-knife. Such a kitchen device is particularly versatile. A chef’s knife is able to perform the lion’s share of work in the kitchen, which are related to cutting and cutting.

Professional chefs choose their own knife individually so that, subsequently, it would be easy and convenient to work with it. Usually the chef’s knife is made of a hard metal alloy, and is equipped with a heavy handle and a sharp blade. The length and thickness of the chef’s knife is matched to the master, and meets his requirements. Therefore, if you are cooking not only in your kitchen, you need an individual chef’s knife.

Professional chef knife. unlike an ordinary kitchen knife, it is able to quickly and efficiently cut chicken, pork and large fish. Perfectly chops vegetables, herbs and fruits. The three main tasks of such a knife are: chop, cut and butcher.

The chef’s knife also differs from the usual one. in size, in most cases it is both longer and larger at the same time. The classic chef’s knife is noticeably larger than even other professional knives.

An equally important difference between a chef and a household knife is the material from which it is made. A chef’s knife is made exclusively from very high-quality materials, since the load on it is much greater than on the kitchen knife. This condition also affects the cost of a chef’s knife, it is several times higher than the price of ordinary knives.

What is the difference between a chef’s knife and an ordinary one?

A chef’s knife is perhaps the most indispensable tool for any professional chef. With it, you can perform all the necessary culinary work, including cutting, dividing and cleaning food.

often, such knives are used in catering establishments, as they are particularly versatile and easy to use. Nevertheless, such kitchen accessories are also bought by amateurs who always want to emphasize their extraordinary ability to prepare delicious dishes.

Types of chef knives

Chef’s knives come in many different varieties, depending on the specific tasks for which they are designed. A short list of types of chef’s knives is as follows:

• Small. the length of the knife does not exceed 9 cm. There are narrow and wide blades, depending on the application;
• Medium. blade length from 9 to 13 centimeters. In most cases, with an applied wavy edge. Used for slicing steaks, loaves, cheese, etc.;
• Long. blade length from 17 to 25 centimeters. In turn, they are divided into subspecies with a narrow, thin and long blade. They are used for butchering fish, slicing ham, sausages, as well as slicing sushi.

Caring for chef knives

Professional knives require very painstaking care, so here are a number of recommendations that will help keep the chef’s knife in excellent condition:

• Store the knife in a specially designated place, not allowing it to touch other metal objects
• Try to keep the chef’s knife always in use (any knives become unusable when not in use)
• When using a chef’s knife, use only wooden cutting boards and keep them soft
• Do not forget to sharpen the knife in a timely manner and correctly. The more you use it, the more often the knife needs to be sharpened.
• When cutting meat, avoid very thick bones, it will be better to chop them up than to break an expensive device

The manufacturer is important

When thinking about how to choose a chef knife for your home, you should pay attention to the country of manufacture and the manufacturer’s brand. Knives made according to Japanese and European technology are most popular today. Both those and other tools are considered to be of high quality. Let’s list the advantages of knives made using Japanese technology.

• Japanese knives have a minimum sharpening angle of about 15 degrees. For European brands. from 20 degrees. The smaller the sharpening angle, the sharper the blade. According to old Japanese technology, the blades are sharpened only on one side. Modern models for the European market have symmetrical double-sided sharpening.
• In the production of European knives, the process is fully automated. Machining the blade often negatively affects the geometry of the blade, in the end cut it looks like a concave triangle. During operation, the angle of convergence of the tip increases even more, and during use it is required to apply more and more force so that the knife cuts, and does not crush the product. Eastern craftsmen continue to manually sharpen their blades, providing perfect geometry. Such knives can be more expensive, but they serve for decades without loss of cut quality.

Ceramic, titanium or steel?

The days when most chef knives were made of stainless steel are in the distant past. Today, long-lasting kitchen tools are made from the following materials:

• Medium carbon steel. The proportion of carbon in the alloy is relatively low. The blade is flexible, but quickly dulls and loses geometry.
• High carbon steel. Differs in hardness and sharp cutting edge. Does not require frequent sharpening, resistant to corrosion.
• Multilayer (Damascus) steel. Has from 3 to 60 or more layers of metal of different composition. The core is made of high carbon steel, the lining is made of softer steels for better blade flexibility. These knives have a long service life and high cutting quality.
• Zirconium ceramics. It is produced from zirconium ore at high temperatures and high pressure. Such a blade is extremely sharp and hard, does not enter into chemical reactions with acids and household products, but requires delicate handling, is sensitive to mechanical damage.
• Titanium coated steel. The spray is usually applied to a high carbon steel blade. Provides additional strength, extends service life, protects against chemical reactions.

How to cut correctly with a chef’s knife

In the hands of an experienced chef, this tool is able to quickly and finely chop vegetables, cut meat into thin slices, chop greens into crumbs and perform many other manipulations with dexterous movements. Every amateur can learn to quickly cut with a knife, like a chef, the main thing is to follow a certain technique and train a lot. To get started, take note of the following professional tips:

• before using the chef’s knife, place a thin damp cloth under the board so that the surface is as stable as possible;
• use boards made of plastic, wood, do not cut on too hard surfaces (metal, glass, ceramics) so that the knife does not dull ahead of time;
• to hold the chef’s knife correctly, grab the handle with three fingers so that the thumb and forefinger are on top, resting on the bolster;
• with the other hand, hold the product so that the upper phalanges of the fingers are tucked inward, forming a “claw” that protects against cuts;
• when cutting small-sized products, you can use the chopping technique, often raising the base of the knife and moving only the handle, hold the tip on the board;
• for cutting large, dense products, use the “rocking” motion with a knife;
• move the knife handle while cutting, not the product on the board;
• do not use the knife for other purposes. for opening cans, cutting frozen food, bones, so as not to damage the blade.

The Only Knife Skills Guide You Need

Chef knife: rules for selection and use

A chef’s or chef’s knife is one of the most demanded kitchen tools, which both an ordinary hostess and a chef of a fashionable restaurant can hardly do without. The chef’s knife has more impressive dimensions than many other models. the length of the blade can reach 30 cm, but the most popular are products with a blade of 18-20 cm.The knife has a massive butt, wide at the base and tapering to the point and to the cutting edge. The design is convenient for cutting meat in different ways, including steaks. A prominent “heel” is provided for the convenience of cutting with this part up and down movements, without lifting the tip from the board. This is especially true for shredding mushrooms, herbs.

The sharpened tip and sharp flat blade allow you to do all the basic work in the kitchen:

• clean;
• cut;
• chop;
• shred;
• separate the pulp from the bones;
• clean out seeds;
• peel off, etc.

Large dimensions, optimal balance, sharp blade provide easy cut and smooth edge. The answer to the question. “What is the chef knife for?” obvious. for cooking meat, fish, vegetable, fruit dishes without unnecessary labor.

How to choose. the main factors

Since the chef’s knife looks impressive, it is considered a “male” tool, most comfortable in a wide palm. However, experienced housewives and female cooks cannot do without it. The purpose of the chef’s knife is truly universal, so it is usually used intensively, subject to increased daily stress. Accordingly, the requirements for the quality of the device are increased. the tool must be sharp, practical and comfortable. When choosing a professional chef knife, you should be guided by the following criteria:

• the length is selected individually, according to the size of the hand and personal preferences;
• sharp and hard cutting edge with a minimum sharpening angle;
• resistance to the appearance of chips and scratches on the blade;
• handle made of hygienic wear-resistant materials (wood with special impregnation, steel, abs-plastic) with anti-slip coating;
• the shank of the blade runs through the entire handle;
• perfect blade geometry and balanced handle.

How to sharpen a chef’s knife

Professional knives made of high-quality hard steels can keep a perfect sharpening from several months to a year or more. But sooner or later the blade needs sharpening. Do not trust the promises of marketers that the blades are “self-sharpening”. The knife cannot sharpen about food, except that rare craftsmen rule blades against each other or against ceramic plates. However, such techniques require a lot of skill. There are separate types of sharpening elements for each type of blade. The most common are:

• musats (for editing European blades);
• water stones (for Japanese knives);
• diamond stones (suitable for ceramics);
• universal sharpeners (for different types of knives).

Sharpening stones differ in the degree of graininess, and for processing one knife, 3 types of bars are required. for coarse (from to # 1000), basic (# 3000-5000) sharpening and finishing grinding (over # 5000). Manufacturers also produce double stones, with different grain sizes on each side. You can understand which stone you need to use for finishing polishing from the characteristics of the product. It is also important to respect the manufacturer’s specified sharpening angle. For this, additional stops are provided, and in universal sharpeners there is often an angle adjustment function.

Choose quality knives from renowned global manufacturers to make everyday cooking a pleasure!

Carrot slicing

It is cut according to this principle: first cut off the tip, then the sides. You will have a rectangular carrot. Next, cut it into flat pieces. Then cut them into smaller ones.

Preparing for cutting

Initially, you need to prepare well for cutting:

• To do this, put a damp cloth under the board. Thus, the products will not “roll” on the board.
• When holding the product, bend your finger so that only the nail hits the knife. This way you can cut faster and safer.

How to cut correctly? There should be a slide forward after lifting the handle of the knife.

If you follow the instructions and practice constantly, you will soon have excellent fast cutting skills.

Next, we will consider the techniques and methods of cutting certain products.

Most often, we cut the onion. In order to avoid trouble in this process, do everything according to the instructions:

• First, cut a few horizontal slices without slicing the onion completely.
• Rotate the product 90 degrees. Repeat the first point.
• Then you can cut the vegetable into the desired shares.

The chef showed how to properly, and most importantly, quickly cut vegetables

As a rule, chefs keep their secrets a secret. But my chef friend shared some useful things with me. He told how to cut food correctly. These tips will be useful to everyone. After all, many of us face a similar process every day, which takes a lot of time.

It takes a little effort and practice to avoid this.

Chiffonade technique

Roll the leaves into a roll. Slice the product. Add to dish.

Garlic cutting technique

To cut this vegetable does not take much time, do everything according to the instructions:

• Place the garlic on the board.
• Hold the handle of the knife with one hand, hold the blade with the other.
• Then finely chop the vegetable with quick movements.

Basic Knife Skills

Advice

Use only a good quality knife with a large blade. These tools are sharper, ideal for slicing both large and small food.