Knife Skills By allison Sears

Handling a knife isn't the easiest task. It takes practice and skill to make precise cuts. There are many different knifes to use in a kitchen as well as different cuts that are made. Learning proper technique can ease the pressure of cooking and help and individual become more comfortable in the kitchen. Let's learn all about knife skills.

There are many different knives to use in a kitchen. They have various uses depending on its shape.

One of the proper ways to hold a Chef Knife.

It is important to use proper gripping technique when handling a knife. Accidents happen easily in the kitchen, especially with knives present. By using proper technique, accidents can be avoided.

Now that we properly know how to hold the knife, what do we do with it? There are various cutting techniques. They include chop, dice, mince, bâtonnet, julienne, brunoise, and chiffonade.

To chop is to cut something into small pieces. Chop is a very broad term in the realm of cutting techniques.

To dice something means to cut it into more precise cubes. Chopping is typically less precise and is a more causal cut. Dice cuts can range from small to large, shown below in these photos.

Small, Medium and Large dice cuts shown with an onion

To mince means to cut up or grind into very small pieces. This is an example of minced garlic.

Mincing garlic can seem like a challenging task at hand, but by using a rocking method with the knife shown in the video, it can be easily done by anyone.

The next technique has a more precise meaning. To bâtonnet means to cut into sticks. After peeling and washing the vegetable, the vegetable is squared off by cutting the round size to make a regular, rectangle or square shape. The vegetable is cut into 2.5 inch long pieces. These pieces are then cut into 1/4th of an inch thick slices. These slices are then cut lengthwise into 1/4th of an inch sticks. Potatoes and carrots are often cut with this technique.

The julienne cut is very similar to the bâtonnet cut, but it creates a smaller matchstick shape. It is done the same way by squaring off the vegetable and cut into 2.5 inch long pieces, but then is cut to be 1/16th of an inch thick slices that are then cut lengthwise 1/16th of an inch thick, producing a smaller stick.

Julienned vegetables

The next technique is called brunoise. This cut can be accomplished by dicing the julienne sticks into cubes.

The technique of chiffonade is used with leafy vegetables, such as herbs to typically garnish a dish. Chiffonade is a slicing technique in which herbs or leafy vegetables are cut into long, thin strips. This is accomplished by stacking the leaves on top of each other then rolling up the leaves and slicing in a perpendicular fashion.

Now, let's get to chopping, slicing, and dicing!

Credits:

Created with images by JESHOOTS - "bell pepper capsicum red" • Didriks - "David Mellor Kitchen Knives" • laura577 - "knife veggies vegetarian" • We have moved! Please visit /highwaysengland - "HA0478-035" "chopping-vegetables1" https://goo.gl/images/S0fYJf "Chef Cutting Up a Tomato with a Knife" https://goo.gl/images/YVo2Y3 "sm, med and large dice" https://www.craftsy.com/blog/2013/05/how-to-cut-vegetables/ "the bet way to mince garlic https://goo.gl/images/xlMLHv" "how to batonnet a carrot" https://goo.gl/images/XebZLW "to cook julienne or not to cook" https://goo.gl/images/nd9xYA "basic cutting thread" https://goo.gl/images/jXsQiE "tailler en brugeoise" https://goo.gl/images/nLasZp "how to do a chiffonade cut" https://goo.gl/images/6mSKXR

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