11 Tips to use knives like a pro chief

When preparing a salad, appetizer or second course, cooks often expect to spend a lot of time cutting products. This is particularly time-consuming if the ingredients in a dish have to be chopped finely.

With these 11 tips for using a regular kitchen knife, you can cut vegetables and other products like a chef.

To cut like a professional, you should definitely have the best and high-quality knife. Thus, check these reviews to get detailed information on the best items:

butter knives

7 Elegant butter knives for your kitchen

The personal butter knife has a rounded tip and is used especially for buttering bread during meals. These knives have small teeth at the tip of the blade, designed to cut soft buns.

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Ceramic Knives

7 Best Ceramic Knives On The Market

Since the ceramic knife has no metallic components - it is not subject to corrosion like a blade of an ordinary knife, it does not change color, is not covered with stains. The knife is not afraid of hot water or aggressive detergents, which can damage the cutting edge of an ordinary steel model.

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Paring Knives

7 Best Paring Knives Reviews

Paring knives, as you can guess from the name, are devices that are designed to easily and quickly cut even large quantities of food. This is achieved by the convenient arrangement of the blades.

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Pizza Cutters

7 Best Pizza Cutters Reviews

A pizza knife is one of the main attributes for making baked goods. Its main function is to gently cut rolled up dough, or already prepared baked goods, and give it the shape that the cook needs.

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This video will also show you some simple tips for using the knife like a professional chef.

Tip 1.

The posture should be relaxed. Step away from the table a little bit and don’t hang over it under any circumstances, looking at the chopping board.

If the tabletop is smaller than necessary for comfort, put a few boards on it. You can also change your workplace to a more suitable one.

Tip 2.

The cutting board should be stationary. It is preferable to choose one that has non-slip gaskets at the bottom. Optionally, put a wet towel under the board.

In these reviews we collected high-quality cutting boards for different purposes that will definitely meet your needs:

Cutting Boards For Raw Meat

7 Best Cutting Boards For Raw Meat

Thermally unprocessed meat and fish contain microorganisms that, once in the human body, can cause various diseases. The meat boards are usually more elongated to make it easier to cut.

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Japanese Cutting Boards

5 Best Japanese Cutting Boards

You can cut any product on the Japanese cutting board without restrictions using metal or ceramic knives. The products have an attractive appearance, so they can be used to serve ready-made dishes to the table.

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Bread Cutting Board

5 Best Bread Cutting Board

Bread cutting board is a wooden board (more often round), which has a glass, vitrified clay or plastic lid. Such boards can also be used for pizzas (there must be an appropriate size of product), pies.

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Tip 3.

Work only with a sharp knife. Use a sharpening stone. First, it is easier to cut yourself with a blunt knife because of the considerable effort you put into working with it. Secondly, this way the pieces of food will be smooth and tidy.

Tip 4.

Hold the knife correctly. For the most part, you should hold the blade, not the handle. To do this, shift your thumb and index finger to the blade.

Tip 5.

You should hold the product correctly, too. To do this, you need to bend your fingertips slightly. So that the knife naked rests on the knuckles of your fingers, and the cutting edge does not slide on the skin.

Tip 6.

There is a method of direct grip, which is most often used to hold the knife. The blade is directed from itself, parallel to the plane of the table. In this method of grip, the main thing is the correct position of the fingers on the knife handle.

That’s where mistakes are often made. Put your thumb or index finger on the blade of the knife or hold it like a stick, clutching it in your fist.

Tip 7.

When cutting from yourself, the knife moves continuously, simultaneously forward and down. In this process, the cutting occurs and the knife returns to its original position.

Tip 8.

When cutting towards yourself, the knife moves backward and downwards at the same time. It then returns to the cutting position by moving forward (towards itself) and upwards.

Tip 9.

When cutting food, you 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 blade.

It is used for gentle slicing or cutting small pieces. The central part is used in most cases. The heel is used for labor-intensive cutting when more force is needed.

Tip 10.

Sharpen the knife in good time. The knife should always be sharp and ready to work. The only thing is, you shouldn’t do it with regular sharpeners. Ideally, it is better to sharpen the knife after each use so that it is always in working condition.

Tip 11.

You can’t chop food sitting down. In this position, the view is narrowed. The amplitude of movement is reduced and the muscles and joints are unduly stressed. This is the most important rule of thumb for correct knife chopping. It is most often forgotten.

set of knives

After a short workout, you will see how easy and effortlessly you can cut delicate tomatoes, hard carrots, or meat with these methods. The main thing about working with a knife is caution, confidence in your actions, and a certain skill.

Extra advice that can help you is choosing the right knife. A separate knife is required for each product. So be careful when choosing the right knife. And even better, buy a set of knives for all purposes.