Before this project began, I only knew one cut using a knife: accidentally cutting myself with a knife because I didn't grow up using a knife that often. Learning to cut is important in the kitchen because such techniques can help you save time, save energy, and have more aesthetically pleasing cuts. Let's begin with the anatomy of a knife and how to grip it.
There are three major grip styles when holding a knife:
- Handle Grip-Keep all hand behind the bolster and cut (less accuracy but safer).
- Blade Grip-Pinch the bolster with your index finger and thumb, allows for tighter control (intermediate chefs)
- Mincing-Use free hand to keep knife against board and use your dominant hand to rock the blade back and forth (used for herbs and zest)
Whatever style you prefer, remember to use your free-hand to hold the object being cut, as to control your cuts and prevent slipping.
When cutting asymmetrical foods, try to cut of excess flesh as to square the object. A square piece or cut of food is easier to cut evenly.
Types of Cuts:
- Large Cuts
- Julienne-
- Batonnet-
- Baton-
- Large Dice-
- Small cuts
- Brunoise-
- Small Dice-
- Medium Dice-
- Paysanne-
- Chiffonade-
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