How to practice the knife appropriately, how to practice the knife work

The knife does not require perfection to be powerful. Because knives are basically not used in actual combat. I'm talking about competitions and the like...It's not a knife diagram. In fact, you don't need to deliberately practice knives, and it's not necessary. After all, there is no comparison between a gun and a knife.

How to practice knife work is as follows:

1. Stand firmly with your feet naturally and have an appropriate distance from the vegetable pier; Lean your upper body slightly forward, your chest slightly straight, and don't bend over your back; Keep your eyes on the part of the pier where you are working with both hands.

2. When holding the knife with the right hand, the thumb and index finger pinch the knife hoop and grasp the handle with all hands. The left hand controls the raw material so that the raw material is stable and does not slide, so that it is easy to drop the knife.

3. The wrist should be flexible and strong when holding the knife.

4. The placement of the vegetable pier should be suitable for the height of the good relatives themselves.

How to practice knife work well is as follows:

Knife work, one of the essential skills of a chef, is a technique for cutting ingredients into different shapes and sizes. If you want to practice knife work well, you need to keep practicing and mastering some skills. Here are some tips and tricks for practicing knife skills, as well as additional information.

First, the method of practicing knife work

Practice cutting basics. The foundation of knife work is cutting vegetables, and it is necessary to start practicing with small pieces, and gradually increase the difficulty of the high branches. You can start by cutting small slices and slowly cut into different shapes and sizes such as thin slices, filaments, thick strips, etc.

Practice cutting different materials. Cutting ingredients from different materials requires different techniques and strengths. Practice cutting ingredients from different materials, such as vegetables, fruits, meat, bones, etc.

Practice cutting different shapes. Another basis of knife work is to cut different shapes such as diamonds, squares, circles, etc. Practice cutting ingredients in different shapes so that you can use them flexibly in your cooking.

Practice cutting techniques. Cutting skills are an important part of knife work, including push cutting, drawing cutting, rolling cutting, etc. To practice different cutting techniques to improve cutting efficiency and quality.

Second, knife skills

Stabilize your posture. Hold the knife steadily, body posture should be correct, arms should be relaxed, and fingers should be flexible. When chopping vegetables, the knife should be perpendicular to the cutting board, with the blade facing outward, holding the handle with your right hand and pressing the back of the knife with your left hand.

Apply force evenly. When cutting vegetables, you should use even force, do not use fast or slow, and do not suddenly use too much force, so as not to damage the blade. Control the force. When chopping vegetables, control the force and do not use too much force to avoid wasting strength and ingredients.

Cut evenly. When cutting, it is necessary to keep it even, and do not have uneven thickness, especially for ingredients that need to be finely cut, such as shredded vegetables, fruit slices, etc. Take advantage of the tools.

While cutting some of the larger ingredients, there are tools that can be used to help with the cutting, such as meat hammers, sticks, scrapers, etc.

3. Expand the information

Choosing a knife: Choosing a good knife is the foundation of practicing good knife work. When choosing a knife, choose a sharp knife and not a knife that is too blunt. In addition, different tools have different uses and functions, and it is necessary to choose the right tool according to different needs.

Food handling: Food handling is an important part of cooking, and knife work is part of it. When handling ingredients, it is necessary to remove the inedible parts, such as the roots, stems, and leaves of vegetables, before cutting.

In addition, for some ingredients that need to be peeled, boneless, and membraned, they should also be processed with knives.

Safety precautions: knives are dangerous tools, so pay attention to safety when using them. First of all, hold the knife correctly and don't hold it the wrong way.

Secondly, keep the cutting posture stable and don't shake or shake. In addition, avoid cutting to the end to avoid injuring your fingers or knives.

Advanced skills: After mastering the basic knife skills, you can learn some advanced skills, such as jump cutting, rotary cutting, etc. These tips can improve the efficiency and quality of cutting, making cooking even better.

In short, if you want to practice knife work well, you need to keep practicing and mastering some skills. During the exercise, pay attention to safety, control strength and speed, maintain a stable posture, and use tools to assist in cutting. At the same time, students will learn how to handle ingredients and advanced techniques to improve their cooking skills.

To practice knife skills well, you need the following skills and precautions:

1.Choose the right tool: Different knives have different uses and advantages, so choose the right tool according to your needs. For example, for knives for cutting vegetables and meat, you can choose different knives to better play the cutting performance of the knife.

2.Master the correct knife holding posture: The posture of holding the knife has a great impact on the simplicity of the knife skill.

The correct posture should be to hold the food in your left hand and the knife in your right hand, with the blade facing inward, placing the end of the handle at the base of your fingers and holding the handle with your fingers. At the same time, you can choose different grip methods according to personal habits.

3.Pay attention to the posture and strength of the cut: When cutting, you should keep your body stable, do not sway from side to side, and at the same time pay attention to cutting with appropriate force. For beginners, you can start with a lighter force and gradually increase the intensity.

4.Practice basic cutting skills: Basic cutting skills include cutting, cutting, chopping, slicing, chopping and other skills. When practicing, you can start with simple cutting methods and gradually master various cutting techniques.

5.Practice different knife techniques and techniques: Different knife techniques and techniques have different uses and advantages, and different knife techniques and techniques should be selected to practice according to the needs of the collapse source.

For example, for different cutting methods such as dicing, shredding, slicing, and blocking, you need to master different knife techniques and skills.

6.Practice safe operation: When practicing knife skills, pay attention to safe operation. For example, avoid using excessive force when cutting, do not let the blade leave the food, do not let the knife touch other parts of the body, etc.

In short, if you want to practice knife skills well, you need to practice more and pay attention to the combination of technique and posture. In the process of practice, you should maintain patience and persistence, and constantly improve your knife skills and operation level.

It's okay to cut more shredded potatoes.

Peel and wash the potatoes, slice them first, try to be thinner, the thickness should be the same, don't cut it quickly at first, slowly become proficient and then accelerate, cut the slices down and then press it with your hand and then cut it, hook up with your left hand and press the potato slices, your left hand should hold the knife body, the front part of the knife falls first when you cut, and the whole blade of the knife goes down when you push, and you can stop the knife when you are proficient, and the knife is fast! Be slow at first, and if you don't speed up if you're not skilled, you'll fall off the ground! Ha ha!

You can find some hard-point materials to practice at the beginning, take your time, don't be afraid to cut your hands, practice first, and then change the soft-point materials for a week.

You can take some newspapers and practice, and after a week you can pull the knife skill.