Knife Techniques
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Editors Note: Perhaps nothing
in cooking is quite as important as knowing how to handle a knife
properly and efficiently. Being successful at learning these
techniques assures a good cook of good food and the shortest
preparation times possible. Being unsuccessful, however, will
lead not only to a quick course in first aid but also unintended
additions to your favorite recipe - either one leading one to scrap
that particular effort in the kitchen and resorting to a phone call for
a pizza delivery.
The following
information is taken from articles written by Christopher Koetke that
are listed on the website ChefTalk.com,
"a food lover's link to professional chefs". Among a myriad
of topics and writers, Mr. Koetke offers this information as well as a
number of other articles and reviews of various cookbooks.
We
have ChefTalk.com listed on our Helpful
Websites page. To see
our selection of quality knives, click
here.
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Basics with the Chef Knife
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I teach a lot of cooking classes. Without fail, at some point early on in the class, the following scenario transpires:
I pick up my chef knife and mindlessly chop something. Maybe I just
roughly chop up some vegetables or possibly reduce an onion to a finely
minced mass. I have been doing it for years. The knife feels
comfortably familiar in my hand. My chef knife and I are and have been
good friends for a long time. My left hand works in rhythm with the
knife as it guides each cut. It's no big deal.
Or is it? As I am chopping, the class becomes increasingly quiet. I
feel their eyes watching me more and more intensely. It becomes almost
too quiet, until someone says something like, "He makes it look so
easy." With that, everyone chimes in with similar comments or little
laughs. For a brief moment, I feel like Michael Jordan slam dunking the
ball before his adoring crowd. But cutting with a knife as the pros do
is really not that difficult, unlike Jordan's famed basketball moves.
In every class I teach (with
the exception of professional classes where such skills are assumed) I
always find it helpful to take a step back from whatever preparation I
am demonstrating, and show how to effectively and speedily use a knife
without chopping off fingers. It is a skill that literally can be
mastered by everyone. It is not magic. It will perhaps feel a bit
awkward at first, but with time, patience, and practice will become
second nature . I guarantee that it will make your cooking much more
enjoyable!!
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First things first--the knife hand:
Before doing any cutting, we need to hold the knife properly. There are 2 accepted ways to hold the knife:
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Figure 1
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Figure 2 |
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I personally believe that (fig. 1) demonstrates the best way
to hold a chef knife. In figure 1, the thumb and forefinger grip the
blade just on the other side of the handle. This gives a solid grip on
the knife thus resulting in better control and increased power. Be sure
that the hand that grips the knife is always dry as knives can slip
dangerously out of wet hands!
While the knife hand is important,
both hands work in tandem when cutting. There are 2 essential rules for
the non-knife or guiding hand.
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| Figure 3 |
Figure 4 |
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First, the fingers must be curled under so that the finger
tips are protected (fig.3 ). This undoubtedly will feel a bit
uncomfortable at first. With time it will grow on you. Second, the
small finger and thumb need to be behind the index and middle finger so
as to protect them. The item that you are cutting is held with the
small finger and thumb (fig.4 ).
Let's put it together:
We
now know what each hand does separately. The next step is to coordinate
both hands to work effectively together. First, hold the product firmly
in the guiding hand, complete with fingers safely curled under. Next,
the knife needs to actually touch the middle or index finger of the
guiding hand.
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| Figure 5 |
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(fig.5) This may seem unsafe, but is paradoxically, crucial to
knife safety and cutting accuracy. The reason that this is safe is that
since the knife is touching the guiding hand, we know exactly where the
knife is and can be assured that it will not come down on unsuspecting
fingers. The knife\hand contact is also essential because the guiding
hand guides the size of each cut. Two hands working effectively
together increase knife speed and exactness of the knife cuts. As each
cut is made, the guiding hand slides slightly backward and stops where
the next cut is to be. Knife/hand contact is made once again and the
next cut is executed.
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| Figure 6 |
Figure 7 |
Figure 8 |
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Aside from how the 2 hands interact, the actual knife stroke
is very important to properly using a chef knife. Each knife has a
different stroke associated with it. The most common way of using a
chef knife is to cut down and forward simultaneously (fig.6) (fig.7)
(fig.8).
With these basics, the next most
important step is to practice and practice and practice. Take it slowly
at first and then slowly increase speed as you feel comfortable doing
so. Don't initially focus on speed. Speed will come as the technique is
mastered. In part 2, we will explore other uses for the chef
knife.
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How To Use A Chef Knife
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By: Christopher Koetke
The most important tool on the kitchen? Even though chefs disagree
about almost everything, most, if not all would agree that knives are
the most important tool. Without their knives--their own personal
knives--chefs would not perform as well as they do. It's like a
professional musician who intimately knows how his or her own
particular instrument plays.
Knives are the one thing in the kitchen that are absolutely worth
spending the money on. A good knife will last decades and may even be
passed down to the next generation. But how do you know which knives
are the best? Does price really reflect the quality of the knife? This
is often true of the knives that are seen in the more expensive cooking
equipment stores. Can you spend $100 plus on a great chef knife? You
bet.
A quality knife should be solidly constructed--it should feel solid
and heavy for its size. The knife blade should be one piece that goes
from the tip of the knife to the butt or other end of the knife. (This
metal that runs through he handle is called the tang. In many knives
this tang is visible. A knife that claims to have a 3/4 or 1/2 tang is
a noticeably inferior knife.) The knife should also be well balanced so
that it can actually be balanced on the side of a finger (on the flat
part of the blade just above the handle).
The metal should ideally be a combination of carbon steel and
stainless steel, which is called high carbon stainless steel. Both of
these metals have positive and negative attributes and combining them
takes advantage of the positive aspects of each metal. Carbon steel
rusts and discolors but is easy to sharpen. Stainless steel does not
discolor, but does not sharpen up very easily.
In our last class session, we discussed the importance of knives and
learned how to judge the quality of a knife. In this class we will look
at which knives any well-organized kitchen should have, and how to keep
them sharp. A trip to a cooking store will reveal a wide array of
different knives. They vary in length, thickness and function. While
each knife is valuable, I consider the following 5 knives essential
tools for any serious cooking:
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Chef knife-This is the workhorse knife that chefs reach for
the most often, and for that reason it is the most important knife in
any chef's collection. It is capable of performing many different
cutting techniques. In the hands of an experienced chef, the chef knife
can cut items into an assortment of different shapes (dice, julienne,
rough chop, etc.) when the whole blade is used in a forward cutting
motion with considerable speed. But the tip and butt end of the blade
also have specialized functions. The tip is used for very precise
cutting since the blade is the thinnest at that point and thus has the
greatest amount of "feeling". The butt end of the knife is used as a
"cleaver" for chopping small bones (chicken wings, necks, etc.). Even
though the blade is thickest and sturdiest at the butt end, the knife
should never be used to chop large items as this could easily bend or
break the blade. The chef knife is also the perfect knife for mincing.
Simply hold the tip of the knife on the cutting board and bring the
handle of down on the cutting board repeatedly. This knife is worth
spending the most money on and will become a trusted friend through
years of use. It is available in 8, 10, 12, and 14-inch lengths. For
the beginner, I recommend the 8 or10-inch sizes. I have a 10-inch chef
knife that is German-made which I bought when working in France 12
years ago. It has been "used and abused" but still looks great and
performs perfectly.
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| Paring knife-Perhaps
the second most often reached for knife. This small knife (3-4 inch
blade) is used for small intricate jobs (i.e. peeling onions, carving
vegetables, etc.). Choose a knife that feels good in your hand. |
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Boning knife-This
is the knife that professionals grab when working with raw meat or
fish. It varies in length (5 1/2-8 inches). It can have a stiff or
somewhat flexible blade. There is not a right or wrong boning knife to
choose--it is rather a matter of personal choice. Every chef has their
favorite boning knife. Incidentally, this is one knife that you might
consider buying with a carbon steel blade as they sharpen effortlessly.
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| Slicer-A
must when it comes to slicing cooked meats. Typically, the slicer is a
long thin blade that can be either pointed or rounded at the end. My
personal preference is a slicer with a rounded end and flat blade (when
the blade is placed on the cutting board, the entire blade will touch
the board--in other words, the blade does not taper up off the board).
This knife must be super sharp to assure proper slicing. When slicing,
be sure to use the knife as a saw--not pressing down but gently sawing
back and forth, letting the knife edge do the cutting. Avoid chopping
with this knife as it can damage the blade. |
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Serrated knife-Perhaps
better known as the bread slicer. This knife uses its teeth to cut
through items that would be difficult to cut through with a slicer
(i.e. bread, cake). Be sure to cut with a sawing motion just like with
the slicer. A serrated knife is available in many different lengths--be
sure to buy one that you feel comfortable with and that is long enough
to cut the items you will be using it for.
As you use your knives, you will notice that the edge will
invariably become duller and duller, making your job harder and harder.
As you become more familiar with your knives, you will notice the
minute they are not at peak sharpness. (That is why chefs and butchers
are always sharpening their knives.) If the knife is slightly dull you
will need a steel hone. To use the steel (the process is called
"steeling"), place the butt end of the knife against the tip of the
steel, keeping a 18° angle between the steel and the knife. Draw the
knife on a diagonal, maintaining the same angle, so that the tip of the
knife will eventually be at the bottom of the steel. Switch the knife
to the other side of the steel and repeat. Continue for 5 or so times
on each side of the knife. It is not necessary to press the knife very
firmly against the steel. Practice steeling your knives very slowly
until you are completely comfortable with the process. If the knife is
still not sharp, it may be necessary to sharpen on a knife stone or a
ceramic hone. Both of these will actually remove part of the knife and
create a whole new edge. (The steel does not replace the edge, but
straightens out the existing edge.) The sharpening technique is the
same for either the stone or ceramic hone as for the steel. In the case
of the stone, which lays flat against the table, maintain an 18° angle
and draw the knife from the butt end of the blade to the tip, switching
sides after each draw. Be sure to always wash the knife after
sharpening. If the knife is still not sharp, it may be necessary to
have a professional knife sharpener grind the edge down. As with all
knives--BE CAREFUL! Don't try to cut as fast as professional chefs.
That is something that is learned with much practice and repetition.
And practice is the key to using any knife effectively.
Most chefs would probably agree that the chef knife is their most
important weapon in the arsenal of kitchen tools. It is the
professional chef's constant companion, a reliable side-kick. Aside
from basic workhorse cutting, the chef knife is an extremely versatile
knife capable of performing a wide range of different jobs.
The chef knife can cut very delicate items as well as break small
bones by using different ends of the blade. It can also dice, mince,
or if necessary, reduce something to a virtual puree. I have even seen
chefs in desperation, after a long night's service, use the chef knife
to open bottles of beer (not recommended--and not a skill I have
mastered).
To get the most out of the chef knife, let's explore each these additional knife techniques in detail
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Dicing:
Vegetables
Dicing a vegetable is one of the most common and useful techniques.
Mastering this with a chef knife will save you lots of time in the
kitchen! To properly dice, first cut the product into slices. Then cut
the slices into strips. Then cut each of the strips into dices, or
cubes (fig1). Be sure to remember to practice the same proper cutting
technique we learned in Chef Knife Part I.
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Figure 1
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Figure 2
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| Cutting
through the stem end of the onion instead of the root or core end of
the onion will keep the onion from falling apart during the cutting
process. Fig 3- Once the onion has been "sliced", cut horizontally
across the preceding slices without cutting completely through the
onion. Fig 4 - Hold the onion with the palm of your hand, keeping the
fingers raised and out of harm's way. |
| Figure 3 |
Figure 4 |
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last knife cut consists of slicing across the previous set of cuts (fig
5). Continue slicing the onion until you reach the core or root end of
the onion and the onion no longer comes apart in dices. Fig 6 - Use
this last piece of onion in soups or stocks, or simply dice it
separately. To adjust the size of the finished dice, simple change the
thickness of each of the three different knife cuts. |
| Figure 5 |
Figure 6 |
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Mincing:
Sometimes a dice, even a small one, is not small enough. Certain
recipes call for minced vegetables or herbs. To properly mince, hold
the tip of the knife on the cutting board using the non-cutting hand.
Be sure to keep all fingers raised and away from the blade (fig 7).
Simply pivot the knife on the front portion of the blade by raising and
lowering the handle of the knife in a chopping motion. The tip should
not leave the cutting board (fig 8).Continued below.
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| Figure 7 |
Figure 8 |
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| From time to time, it will be necessary to clean off the edge
of the knife as small particles will stick to it (fig 9). Be very
careful not to touch the actual cutting edge of the knife while
cleaning the sides of the blade. During the mincing process, the
product will naturally spread out on the cutting board. When this
happens, simply push the product back into a neat pile using the edge
of the knife. Continue mincing until the product is small enough (fig
10). |
| Figure 9 |
Figure 10 |
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Mashing:
Certain ingredients, like garlic, are used not only minced, but
occasionally mashed or pureed. To mash a product, it is first necessary
to mince it. Then, with the knife angled toward the cutting board,
slide it across the minced product, keeping the knife on the board the
whole time (fig 11). Repeat as necessary until well mashed. Adding a
small amount of salt to the minced product will speed up the process as
the salt acts as an abrasive.
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| Figure 11 |
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The Delicate Cut
The tip of the chef knife is the thinnest part of the blade and also the most sensitiv. It is very useful for making delicate cuts as this part of the blade has the most "feeling". Typically the knife stroke is opposite the usual stroke, in that the knife is drawn backwards instead of forwards (fig 12).
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| Figure 12 |
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Light Chopping:
While the tip of the chef knife is the thinnest and most sensitive
part of the blade, the other end of the blade, nearest the handle, can
be used for almost clever-like jobs. Please notice that a knife is not
a clever and should not be used for breaking large bones, etc. But this
part of the chef knife is tough enough to chop small bones. To do this,
raise the entire knife off the table, and keeping the tip of the knife
up, bring the heel of the blade down forcefully (fig 13). When cutting
bones, it is important to cut them firmly so as to cleanly chop through
the bone without splintering it.
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| Figure 13 |
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