Don't forget step zero: a trusty, well-sharpened knife.
, you may find yourself using some more than others—slicing and the rock chop are used mostly with Western-style curved blades, while chopping and back-slicing are more common for straighter santoku-style knives—but all are good to have in your arsenal.In fact, if you don't know what a blade grip, a bolster, and the claw are, you may want a quick refresher anyway!Slicing large vegetables and meats, or rough-slicing herbs with a Western-style chef's knife.
With the tip of the blade in constant contact with the cutting board, pull the knife backwards slightly until the blade slices into the food. Hold the flat side of your knife blade against your knuckles, with the entire knife lifted above the cutting board.Lift the blade back up and repeat.Creating fine slices of small, delicate items such as herbs with minimal crushing, using wither a santoku or a Western-style chef's knife.If slicing herbs, stack the leaves and roll them up into a tight bundle. Hold the food steady with your non-knife hand, curling your fingers into a claw and tucking your knuckles underneath.
Hold the knife at a very low angle and pull backwards steadily, using the entire length of the blade to slice through your food, with no downward motion at all.Remember: NO DOWNWARD MOTION WHATSOEVER! The idea here is maximum horizontal motion with minimal vertical motion .How to do it:
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