The chef’s knife come in all shapes, sizes and price ranges. From completely smooth planks to dimpled planks ranging from 16cm to 30cm in length. Having the right knife is essential if you want to cook like a chef. After all, having the right equipment is already half the job! However, a chef’s knife only works if you have mastered the technique.
Truffle knives or truffle knives. Specials for truffle harvesting and cleaning. The accessories for truffle harvesting are special, since they do not resemble traditional knives or pocket knives, although there are specific models of folding knives. Its characteristic shape, in the shape of a small shovel, will allow us to extract the fungus from the earth, for which a high resistance is required.
For many novice hobby chefs, the knife is a matter of concern. Which is very understandable given the cutting power of the blade. However, you don’t have to be afraid of it because with the right technique, it becomes almost impossible to cut your fingers. Here are our five practical tips to make you a true Michelin-starred chef!
Tip # 1: the right grip
While there is no “best way” to hold a Damascus Handmade Chef Knife, there are a number of things you should not do. Never place your index finger on top of the blade when cutting. You will soon notice that there is not enough room for this and you may find your finger slipping under the blade of your knife. And believe us, it’s not funny!
Never place your fingers in front of the blade
The most commonly observed grip is the so-called ‘hammer grip’ position. A variation called ‘blade grip’ is done with your last three fingers tight around the handle and your thumb and forefinger resting against the blade. In order not to cut it, curl your index finger. This variation gives you more control over the knife.
The hammer grip
Tip # 2: a good knack
Probably as important as the hand holding your knife, your other hand … This determines the cutting speed and the thickness of the slices to be cut. With this ‘free’ hand, you guide the hand with which you hold your knife. To do this, place your three middle fingers directly on your food. Keep the tips of your fingers folded so that your knuckles contact the blade of the knife. This is how you set the tempo and you can’t cut your fingers (as long as your blade stays straight).
With your ‘free’ hand, you guide the hand with which you hold your knife
Tip # 3: don’t lose contact
Now let’s take action. It is important that the tip of your knife stays in contact with your cutting board . So you don’t have to fully lift your knife. A chef’s knife is intended for cutting, not chopping. During the cutting action the knife should stay in place, only the food is moved by your ‘free’ hand.
On the one hand you place your hand on your food with the curved middle fingers and the thumb and little finger on the sides to move everything. On the other hand, you place your knife upright on your cutting board with the tip against it. Now is the time to lift the back of your knife and slide your food under the blade. You then perform a pendulum motion where the tip of your knife is constantly in contact with the cutting board. The speed at which you move your food under the blade determines the speed of your swinging motion as well as the thickness of the slices. See the video below:
Tip # 4: a little patience
Of course, when you see these chefs on TV cutting food at high speed, it makes you want to. Know that with a little practice, you will get there too. But, at the beginning, it is crucial to work slowly. Take your time and take a break to make sure your fingers are still positioned the right way. This will give you a much more precise and considerably safer result.
Tip # 5: stay tuned
It may seem obvious but we can’t say it enough, always work with a sharp knife. Indeed, you must exert a stronger pressure increasing the risk of accident. Moreover, cutting yourself with a dull blade does much more damage than with a sharp blade…!