Does it consume much of your time in cutting and slicing vegetables? Well, you can do it a lot faster than you think. If you are not using the chef knife, then you must prefer buying one. This knife has now become an essential requirement for the kitchen. Not only it makes the work go faster, but it also makes it more convenient. If you already have one and are not using it then, probably you don’t know how to Use a Chef’s Knife. Generally, the chef knife has razor-sharp edges, a strong steel blade, and a comfortable handle.
A fine chef knife like VG10 Japanese Damascus Chef’s Knife has easy to grip handle that keeps the feeling of fatigue away. This knife has an extremely sharp edge, and the blade is super-hard steel. It is easy to use a chef’s knife if you know the right technique. Though there are different postures to hold the chef’s knife for different types of slicing but to use commonly, there are some points below to help you guide with the proper use of the knife.
Tips On How To Use A Chef’s Knife
Holding A Chef’s Knife
The fingers must firm around the handle, and the thumb and the little finger must be behind other fingers. Now, keep the middle knuckles of your other hand on the non-edgy side of the blade. Therefore, this will prevent your fingers from getting under the blade, and it will also help in measuring the size of the cuts.
How To Cut?
You must cut with a rocking motion, downward, from the end side of the tip of the blade. Remember that you must see the item to cut back and forth with the chef’s knife. Also, the acicular side should be kept in the board’s contact. You must rock the blade up and down with your hand. You can continue doing this without lifting the blade until the item is chopped in the desired size.
Other Similar Knives
The Utility Knife – How to Use a Chef’s Knife
You can say that it is a smaller version of the chef knife that is used for cutting smaller things, things that are hard to cut with the chef knife. The length of the utility knife is between 4 to 7 inches. It can be serrated or straight. This knife has a scalloped edge that good for flexibility in cutting. You can use it for both soft and hard items.
The Santoku knife
It is a thinner version of a chef’s knife. As it has a thinner blade it can’t go in rocking motion on the cutting board. It can work better with the thin slicing of the vegetables but it cannot always work as the chef’s knife. They are made with a hollow edge which makes the cutting of meat and sticky materials easier and faster than other types of blades. It is good for persons who like to have lighter blades in their hands.
The Boning Knife
As the name suggests, it is used for separating meat from the bones. It is very useful not only for non-vegetarian but also for vegetarians for trimming and peeling veggies. It can be of 3 to 8 inches in length. The breadth of the blade can be found varying for different types of a boning knife. Also, the blade can be stiff or semi-flexible.