One of the first skills chefs learn is how to quickly chop vegetables and meat. If you are trying to cut food safely and effectively, make sure that you are using the right tools (such as good chopping boards and chef knives). Learn how to hold the knife correctly and use the correct chopping technique to complete your kitchen task. With a little practice, you will become more confident and capable of chopping food.
Choosing a Cutting Surface and Knife
Choose a cutting board. You can choose from chopping boards made of wood, bamboo or plastic. Plastics are lightweight and easy to store but may be difficult to clean. You need to discard any plastic chopping block that forms a knife mark or ridge. Wooden chopping boards have natural anti-corrosion properties that help keep them clean. You can also use bamboo, but because it is harder than wood, it may make your knife dull.
Avoid shredding on metal, glass or stone cutting boards. These can make your knife blunt.
Consider getting two cutting boards. Use one vegetable or fruit and another.
Fixed cutting board. If you choose to use a plastic cutting board or if your work surface is somewhat smooth, you need to prevent the cutting board from slipping. This may cause the knife to slip and cut you. To keep the cutting board in place, place a damp cloth on the work bench. Place the cutting board directly on the cloth. The board should not slide.
You can also use non-slip mats, wet wipes or poster putties under the cutting board.
Use a suitable knife to work. Most knives include a variety of knives, and you will be working in different kitchens. To cut, you usually want to use a chef's knife of 8 to 10 inches (20 to 25 cm). It has a slight curve, so you can shake the knife back and forth during a quick cut. When you hold it, the knife should feel a bit heavy and balanced.
Do not use a knife (such as a knife) to chop food because it can get stuck in the food or it may cut yourself.
Avoid using it for small work, such as peeling food or cutting bread.
Keep the knife sharp. Professional chefs sharpen blades every day because they often use them. It is customary to sharpen the blade with sharp stones because the blunt knife is more likely to slip when the blade is used. This will increase your risk of cutting yourself. If you feel uncomfortable with a sharp knife, you can send the knife to a professional sharpening service.
If the blade is off-center due to frequent use, honing steel can also be used to push the blade back to equilibrium