If you are cooking for many people, the ability to chop vegetables at higher speeds is very convenient. Speed depends on the right technology.
1. Prepare the cut surface. Use a clean table and make sure the cutting board stays in place.
2. Prepare vegetables. Prepare vegetables by rinsing, peeling, removing the kernel, and discarding the roots.
Decide how you want the final result. Do you want to cut cubes, sticks, Juliet, or Japanese flowers? The possibilities are limited to the vegetables you choose and the food style you are aiming for.
4.Put a piece of vegetable on the cutting board. Use non-dominant hands to firmly hold the vegetables on the surface of the nail and parallel them. Make sure the nail is closer to the blade than the finger skin.
5.With your cutting hand, grasp the knife on the handle, place your index finger and thumb on either side of the upper blade, or place your index finger on the top of the blade to ensure stability. Make sure your fingers do not slide under the blade.
6.Look at the knife from above and aim the line of sight at the sides of the knife, not at the back of the knife.
7.Move the knife to the right side of the vegetable to keep it parallel to the nails.
8.Using the lower arm, tilt the blade so that the upper edge of the blade eventually touches the cutting plate.
9.Cutting in midair begins by pushing the handle down, keeping the upper edge of the blade stably connected to the cutting plate. Do not move the blade to any other direction except around the axis of the upper blade. The movement should look similar to the movement of the cutter, although for a higher speed, the upper edge of the blade can slide back and forth along the cutting plate.
10.Use your non-dominant hand to move the vegetables to the knife.
11.Carefully synchronize the lifting of the knife with the vegetable on the left.
12.Straighten and try to be consistent when determining the size of the vegetables.
13.After completing a vegetable, repeat the next process.