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Five Techniques to Help You Improve Knife Skills

Views: 267     Author: Vickey     Publish Time: 2024-01-25      Origin: Site

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Five Techniques to Help You Improve Knife Skills

For many people, cooking has turned into a hobby since the year 2020. In particular, it might be enjoyable if you have impressive knife skills. Actually, having these abilities is a must for anyone who wants to succeed in the kitchen. So, whether you're a novice cook who is passionate about cooking or someone who just wants to do tasks quicker, we have some advice to help you become a better knife user.

Cut the Circular Fruit in Half to Create a Flat Surface

It may seem insignificant, yet it has a huge impact. This helps to prevent the fruits and vegetables from rolling around when chopping, mincing, slicing, etc. To further enhance control and pressure in the cut, keep the knife at approximately elbow height. This is because you are utilizing muscle weight and gravity to your benefit. Keep that in mind, particularly while chopping large fruits like watermelons.

Grasp the Item You're Cutting With Curled Fingers Like a Claw

Regardless of what you cut, this is something to think about. It might take longer to get perfect, but we're here to better ourselves, right? To prevent your fingertips from coming into contact with the blade, point them downward toward the cutting board. This implies that if you proceed to slice an onion with your hand, your knuckles—rather than your fingertips—will be facing the blade.

Maintain Your Thumb and Index Finger Gripping the Knife's Handle

As near the blade as you can, make sure you do it. You should hold the knife with your thumb and forefinger knuckle, gripping the blade, and the remaining fingers around the handle. Holding it loosely will give you more control and make it easier to operate.

Japan Style Design in Nature Wood Handle

Cut With a Front-to-back Motion

For optimal cutting results, experts suggest utilizing a front-to-back sawing machine action instead of an up-and-down motion. To do this, maintain the knife's tip on the cutting board and repeatedly saw from front to back while lifting the handle up and down. With some practice, you should be able to perform this move swiftly and effectively. Additionally, having your knife's point on the cutting board makes it possible for you to always know where it is, which is crucial for safety.

Sharpen Your Chef's Knife

Because a dull knife can be rather dangerous, it's also very vital to keep your chef's knife sharp. Any kind of knife will eventually lose its edge, and we all know how unpleasant it is to cut something with a dull knife. Sharpening your knife is a better option, so hold off on throwing it away too soon.

5 Kitchen Knife-Related Facts

Despite the fact that knives are the most commonly used kitchen instruments, many people are still unaware of some falsehoods about them. But you must be an expert with your kitchen knives if you want to use them to their full potential.

1.Sharp knives make fewer cuts than dull ones

Initially, it was a graphic one. First of all, just trust me on this one; please don't verify this information at home. I'll explain why this makes sense, even though you may not believe it does. Thus, you can be sure that a sharp knife will slice food well even if you don't apply any pressure. On the other hand, you nearly always need to apply pressure when using a blunt knife, which increases the risk of serious injury. Of course, you could also cut yourself with a sharp knife, but that would result in a clean cut rather than a butchered thumb. You must either replace your dull knives or give them a complete sharpening by using a knife sharpener in order to prevent this problem.

2.Dishwashers can sustain harm from knives

Dishwashers should be avoided at all costs, particularly when using steel blades. Dishwasher detergents are strong enough to corrode your knives' steel with ease. The machine's rattling action might corrode your knives' handles in addition to dulling and chipping the blades. Not to mention that blades can also cause nicks in the plastic lining of your dishwasher. If you wash your knives by hand regularly, you'll be able to permanently prevent these bothersome problems.

Professional Knife Sharpener

3.Humidity and water can cause your knives to rust

Never soak your knives in the sink for an extended period of time; even a few hours may do a lot of harm to the blade. Avoiding water and moisture as much as possible is essential because they are the main sources of rust. Your kitchen knife's wooden handle may split, and the steel blade will become damaged if it is submerged in water.

Just remember to give your knives a quick wash after using them to prevent rust. However, if you committed the error and your kitchen knife became rusty, this post will show you how to remove rust from kitchen knives.

4.Excessive corralling may harm the blade

We are accustomed to using our knives as a tool to both cut and gather our food to the edge of the board. This is among the causes of our frequently dulling blades. However, we have a very ingenious fix for this that doesn't involve giving up the knife.

All you need to do is flip the board over and use the knife's spine to keep the working edge sharp, rather than using the blade to sweep anything off.

5.Wooden cutting boards are the best for kitchen knives

Since they are tougher than the knife itself, hard surfaces like marble chopping boards, glass, basalt, metal, and ceramic tiles blunt blades more quickly. For this reason, wood is regarded as the ideal material for cutting boards. It is robust enough to ensure stability while you cut, yet it is also soft enough not to damage the blade's edge.

These are insightful tips graciously offered by working experts who have experienced it the hard way. Thus, remember them and share them with everyone you care about, keeping them safe in the kitchen.

Conclusion

Your knife abilities should advance easily if you follow all of this advice and practice as much as you can. For some people, it could take some time, but that's not a reason to be embarrassed. Just use caution, and don't be afraid of the knife.

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