In this video, we will demonstrate basic cutting
techniques for preparing fresh, healthy meals.
First, some safety considerations -
It's a good idea to secure your cutting board
so that it doesn't move.
This can be done with a wet cloth or with
damp paper towels at each corner.
To properly hold your knife, grip the top
of the blade between your thumb and bent forefinger,
and wrap your remaining fingers around the
handle.This grip will give you the most control
when cutting.
Avoid placing your index finger on the top
of the blade as this is not stable and causes
fatigue.
It is safer and easier to cut food that is
flat on one side so that it doesn't wobble.
If you were cutting something with a curved
side like an onion, you can cut it in half
first to create a flat side.
Your non-cutting hand or guide hand is also
important for cutting safely and consistently.
It holds the food steady and guides the knife
as you cut.
Position your guide hand with your fingers
cupped so your fingertips are turned under.
Place the side of the knife next to your knuckles.
Always keep your fingertips curled under so
that they are never in the path of the knife.
The simplest cut is slicing which is cutting
food into pieces that are usually thin and
flat.
When slicing most foods, use the rolling cut.
Noticed that the tip of the knife stays on
the cutting board while you move the knife
in a circular motion.
After each cut, your guide hand moves backwards
as the knife advances along the food.
With larger foods, lift the tip of the knife
to slice the food.
The same technique that is used for slicing
is also used for chopping, dicing, and mincing.
Chopping is cutting food into small pieces
that can vary in size.
This is usually done by slicing the food into
strips and then cutting the strips crosswise
into pieces.
Dicing is cutting food into uniform cubes
that may be small, medium, or large in size,
depending on the dish you are creating.
To dice, start by slicing the food into long,
square sided pieces.
Then cut these long pieces into squares of
equal size.
Mincing is cutting food into very small pieces.
First, cut the food into thin strips and then
cut the strips crosswise into tiny pieces.
You can cut the food into even smaller pieces
by putting your guide hand on the tip end
of the knife and rocking the knife back and
forth over the food.
Fresh herbs at depth, flavor, and color to
dishes.
To chop herbs, gather them in a loose bundle.
Use your guide hand to hold the bundle while
cutting.
Cut crosswise or use a rocking motion to cut
into smaller pieces.
Using a knife with confidence is the first
step to preparing a variety of dishes.
Consistent cuts will allow for even cooking
as well as appealing presentation.
With practice, your cuts will look like those
of a professional chef.
