In the culinary world, one of the fundamental skills that every home cook should strive to master is the art of knife skills.
Whether you're a novice or an experienced cook, honing your knife skills will undoubtedly make a noticeable difference in your culinary endeavors.
Let's find out more about the basic knife skills!
The Claw Grip
Place your index finger and middle finger on the blade, while the ring finger and pinky rest on the handle.
Tuck your thumb behind your fingers, creating a claw-like shape.
This grip ensures control and minimizes the risk of accidental cuts.
The Rocking Motion
With the tip of the knife anchored on the cutting board, use a gentle rocking motion by moving the blade up and down while keeping the tip in contact with the board.
This technique is ideal for chopping herbs or finely mincing garlic and shallots.
The Julienne
To achieve even, uniform cuts, the julienne technique is essential for creating matchstick-shaped pieces.
Stack the slices and cut them into thin, uniform matchsticks.
This technique is commonly used for preparing vegetables like carrots and bell peppers for stir-fries or salads.
The Chiffonade
Chiffonade is a technique used for cutting leafy greens, such as basil or spinach, into thin, delicate ribbons.
Stack the leaves, roll them tightly, and make thin, crosswise cuts.
The resulting ribbons add a beautiful touch to salads, pasta dishes, or garnishes.
