Are there any new knife skills and how to use them?

A knife is best used in melee combat. There are two ways to attack the knife, the left and the right are heavy, the slash is less bloody, the heavy knife has more blood, and the head of the road is killed with one hit. Let's talk about the usage:

1.Side Knife: You charge towards the enemy. At the moment when you are about to make contact with an enemy, move to the left or right while giving your opponent a heavy sword.

2.Squatting Knife: You charge towards the enemy, and the moment you come into contact with the enemy, quickly crouch down and aim a heavy knife at the opponent's abdomen.

3.Draw: You also rush towards the enemy, but the moment you make contact with the enemy, the knife is raised upwards sharply, and the enemy is usually killed by a violent head.

4.Knife: Slash in a circle around the enemy with a light knife, taking care to aim for the head.

Tactical application of knives:

1.It's not easy for your opponent to rush at you! Turning around to dodge, with a draw, he was hit by a blow.

But if he also uses a heavy knife, be careful. You can stab him sideways, but with a wide margin, so that he can take a heavy knife for nothing and you will not be harmed, or use a light knife to revolve around him. Grind him to death.

2.The opponent jumps at you, which is the easiest, you just need him to jump on your head and give him a heavy knife upward, and he only has 45 HP and 95 armor, and then at the end of the straight rush with a heavy knife, you may only spend 20 HP.

3.The opponent does not move in place, with a light knife non-stop, this is more annoying, you rush to the head before you do, this time with a squatting knife, you rush over, he aims at your head, at this time you squat down to give him a heavy knife, he scratches you up to about 10 points of blood.

4.The opponent circles around you, which is also more annoying, and the solution is that you rush straight towards him, don't get a little blood, give him a heavy knife, and then withdraw, waiting for the opportunity to give a heavy knife. This method is to look at your blood.

When the opponent weighs a heavy knife and you still have 55 HP, you can charge hard, and when you have 40 points, you have to use a heavy knife to slash.

5 Knife Attack Formula:

1 heavy knife 4 light knives.

Don't laugh at the knife with the master.

The most important thing to use a good knife is two points: 1 attack and 2 step movements. If you can really understand and use these two points well, you are a master of using a knife, but it is really not easy to do it well.

Now I have combined these two points to summarize 3 knife fighting methods, and a difficult point of 'one knife kill'.

The first type: people who often use knives know that the effective attack distance of the light knife is far and near 1 2 than the heavy knife, I want to say that this light knife spelling is commonly used by robots, skillfully combining the left and right keys and "surrounding" the back and sides of the enemy in the enemy's heavy knife at a distance that is ineffective against me quickly with a light knife, the target head and upper body, (cf.

The 270-degree view is invisible, and the enemy will be killed when he turns and turns in circles, and he is in a hurry with a heavy knife, but he can't attack you).

The second type: regular knife fighting (all use heavy knives), remember a few words: the enemy moves quietly, the enemy is static and I move, face head-on, and retreat (press the knife and backward at the same time, and master the timing of the distance between the knife and the enemy).

The third type: you need to combine super jumps, spin and jump with a knife, mainly to use the rapid jump of a straight line to make the enemy visually produce a time difference, so as to hit a heavy knife headshot head-on, or rotate and fly out from the enemy's side and then transfer to the back or side of a heavy knife (generally lose 55hp), people who have fought with me always ask me: "Why didn't I see you, I died?"

How did you kill it? ”

The knife skills are as follows:

1. Straight splitting. Straight chopping is to aim the knife at the raw material and force down straight chop, before the knife falls, the left hand presses the raw materials steadily, when the knife falls, the left hand should quickly move a few times to leave the knife drop point, so as not to hurt the hand. When splitting, the handle of the knife should be held tightly, and a knife should be split, otherwise, the second knife can not be split on the original knife line, which not only affects the neatness of the shape of the raw materials, but also easily produces some broken bones and minced meat.

2. Chop with a knife. With the knife split, the blade can be embedded into the part of the raw material to be split, and the knife and the raw material rise and fall together, this knife method is suitable for a raw material that is not easy to split at a time, and needs to be split several times in a row. When chopping with the knife, the left and right hands should be closely coordinated, the left hand holds the raw materials, the right hand holds the knife, and both hands rise and fall at the same time.

3. Slap the knife and split. Knife splitting is to put the knife on the part of the raw material that needs to be split, hold the handle with the right hand, and pat it down on the back of the knife with the left hand, and split the raw material under pressure.

Extended Resources:

Knife work refers to the technique of cutting vegetables. According to the needs of cooking and eating, various raw materials are processed into a certain shape, and they become the basic shape required to assemble dishes.

1. Uniformity

No matter what raw materials are cut, no matter what shape the raw materials are cut into dices, shreds, strips, blocks, etc., they must be the same size, uniform thickness, neat length, equal thickness, and not uneven. If the size is unequal and the thickness is uneven, the small and thin ingredients are cooked when cooked, and the large and thick ingredients are still raw, and the seasoning is difficult to be uniform, which will affect the quality of the dish.

2. Clean and neat

In the knife operation, whether it is between strips, between wires, between blocks, there can be no connection, and it is not allowed to break the tendons continuously, or the phenomenon of breaking but not breaking. Otherwise, the quality of the dishes will also affect the aesthetics of the dishes.

3. Adapt to the needs of cooking methods

The raw materials should be cut and formed to adapt to different cooking methods. For example, cooking methods such as frying and frying, the fire used is larger, the cooking time is shorter, and the finished product is required to be crisp and tender.

Stewing, stewing and other cooking methods use weak firepower, cooking time is longer, the finished product requires crispy flavor, in order to prevent the raw materials from crumbling or pasting during cooking, the raw materials need to be cut thicker.

4. Adapt to the different properties of raw materials

Due to the different textures of various raw materials, different knife treatments should also be used during processing. For example, if it is also a lump, the bone-based block is smaller than the boneless one. The same slices, the soft texture is thicker than the hard texture.

The same is shredded, and the soft texture is thicker than the hard one. There are also differences in the use of knife techniques, such as raw beef should be cut horizontally with the texture of the fiber, chicken breast can be cut along the texture of the fiber, and pork tendon is less, and can be cut along the texture of or oblique muscle fibers.

5. Rational use of raw materials

In the operation of the knife work, there should be a plan to use materials, to measure the use of materials, so that large materials are used, small materials are fine, and raw materials are not wasted. If the pork loin can be freshly boiled, don't use it for croquettes, and don't distill the raw materials that can be used to fry shredded meat. Especially when the key is changed from a large material to a small material, you have to know it before dropping the knife, so that each part can be fully utilized.

Knife skills are a very important part of cooking, and they can help you cut, slice, and chop ingredients more efficiently, making food preparation more efficient and safe. Here are some common knife tips:

Knife holding position: Hold the handle of the knife and clamp the part of the handle tightly with your thumb and forefinger, and place the remaining three fingers naturally on the handle.

Use the fingertips or index and middle fingers of your other hand to hold the back of the knife behind the blade to stabilize the knife.

Basic Cutting Tips:

Knife grinding method: Gently push the front of the blade to move the blade to the ingredients, and then use the front half of the knife to cut off.

Knife Pull: Pull the front of the blade downwards and then gently push it to cut through the ingredients.

Slicing: For thinly sliced, cut the ingredients into thin, uniform slices. Keep the blade parallel to the ingredients and cut gently.

For thick pieces of cutting beams, use a large chamfer angle and lightly press the cutting edge to cut.

Dice and strip:

Dice is the process of cutting ingredients into small cubes and is often used in stir-fries or to make salads. First cut into thin slices, then into strips, and finally into small cubes.

Cut strips are similar, but they are more lenient and suitable for different types of ingredients.

Chopping: Chopping is the process of cutting ingredients into smaller pieces and is often used to make sauces or seasonings. Use a quick up-and-down motion to land the blade on the ingredients, making sure the cut is evenly disrupted.

Mincing: Mincing is the use of a knife to cut ingredients into very small pieces. Place the blade on top of the ingredients and chop them with heavy pressure and rapid movements.

Deboning technique: When deboning chicken, fish, or meat, use the blade of a knife to cut along the bone, keeping the knife as close to the bone as possible.

Stay safe: Always be careful with the blade to make sure it's sharp and clean.

Use a cutting board to protect the table top and knife edge.

Pay attention to the position of your fingers and avoid placing your fingers on the path of the blade.

Stay focused and don't get distracted while chopping vegetables.

Turning tools are generally divided into two types according to the material, one is cemented carbide and the other is high-speed steel. Due to the different materials of these two turning tools, the sand wheel selected is also different. High-speed steel is also dipped in water to cool when sharpening. But these two kinds of turning tools still have something in common when grinding, which are explained one by one below.

1.First, sharpen the sides of the turning tool (if the cutting knife is two sides), 2Sharpen out the front of the turning tool.

3.Sharpen the top of the turning tool.

4.Open the flute.

5.Ground with an oil stone.

Such a turning knife would be fine. But sharpening the turning tool is skillful, pay attention to the following:

1.No matter which side of the turning tool is sharpened, you must pay attention to the cutting angle (such as front angle, rear angle, etc.); In order for each side of the turning tool to appear as a face, the turning tool face must be moved slowly during grinding; For ease of observation, pay attention to the fact that the cutting edge of the turning tool is always kept on top when grinding.

2.Before opening the chip flute, check the shape of the cylindrical surface and the side of the grinding wheel, and the R angle here should not be too large (if necessary, trim the grinding wheel or replace it); When slotting, the tip of the knife is facing up, be sure to move the hand up and down in a straight line, and you can use your hand to find a position on the grinder, so that the hand will not tremble; In addition, at the beginning of grooving, it is necessary to select the movement sequence from the rear of the turning tool head to the cutting head, and constantly check the condition of the cutting edge.

3.The thread sharpening knife should also use the model to avoid the wrong angle.

In short, sharpening a knife is real work and the result of more practice.

The cylindrical knife is divided into integral type, welded type, indexable type and machine clamp type, which is the kind that is sharpened with white steel knife.

Features: Good toughness.

Impact-resistant and sharp edges.

But the heat resistance is poor.

Therefore, the car must add coolant.

Otherwise. Burn the knife.

Welded carbide or high-speed steel prefabricated tool holder, the structure is tightly fastened.

Good stiffness indexable type.

It's the machine clamping knife.

Hard-resistant. Heat resisting.

Good stiffness and impact resistance.

Shortcoming. Brittle material has a wide range of applications.

Jumping off can be replaced with a blade.

The machine-clamp design is complex to manufacture.

You can drive the car you want.

Knife Battle Tip 1: Right-click the heavy knife is your special move, and left-click the light knife is your common skill.

Heavy knives have amazing lethality, second only to the AWM sniper rifle, a heavy knife down often causes the enemy to die immediately, but sometimes you hit below the leg is likely not to kill people, at this time don't use the heavy knife to kill the enemy, it will only make the enemy take advantage of the delay you use the heavy knife, immediately use the left light knife to slash, a light knife can knock the enemy down.

Knife Fight Tip 2: Don't retreat too often, this will be an important factor in your being defeated by the enemy.

Maybe there are many players who don't know that the back button will have a relatively large "punishment" in the game, if you press the back button to run, the enemy will move forward a little faster than your back speed, and after a while will catch up with you, so if you want to run, you have to run like a look, don't face the enemy to retreat, if you try not to use the back button in close combat.

Tip 3 of knife fighting: Rational use of outflanking tactics and attacking from behind is also good.

Attacking from behind may be shameful for many players, but this is tactical wisdom, and just like in the real wars of the past, those who have brains are often halfway there. For example, the Desert 2 map, if you are a defender, you can avoid its edge (most people on the Desert 2 map will fight at Gate A), rush straight up from the middle gate, if you are lucky, you will not be discovered by the enemy, and break them from behind one by one, don't be in a hurry, you must solve the enemy with one sword, otherwise it will be easy to be discovered.

Knife Fight Tip 4: Learn to ambush around the corner.

What would you do if you were alone against a large number of enemies? Rush up and slash? It will only cost you your life in vain.

Because the enemy is psychologically prepared, and if you run away, the enemy will think that you are very good to kill, relax the combat vigilance, like the desert 2 map of the bend of the point, stop at a bend, listen carefully to the footsteps, at the moment of the moment, suddenly go down, no matter whether the enemy appears or not, this moment is the moment to decide your fate, if the enemy runs together, luck, a few knives, if you don't cut, just wait to accept the fate of the group chop, if the cut is early, the enemy is still behind then change places, Wait for the enemies to disperse and destroy them one by one. Be careful not to run around, or your teammates will think you're dirty and end your game at any time.

Knife battle tip five: learn to squat, jump, move**, don't be rigid.

In hand-to-hand combat with enemies, use several active buttons flexibly. Squat, if the enemy is good at using a heavy knife to slash above his chest, then crouch down before he uses the heavy knife, and then when he runs out of heavy knife, immediately go up and return the knife.

In knife fights, the focus is still on jumping, you can jump left and right, but don't jump backwards (the penalty for backwards has already been mentioned), and don't jump forward too often, this is only for breaking through enemy lines. Jumping from side to side often, you tend to turn enemies around, and it's easy to dodge enemy attacks, especially the attacks of the right heavy knife, so be sure to learn this.