One of the first skills that a chef learns is how to chop vegetables and meat quickly. This helps them to complete recipes quickly and time the cooking of the entire meal. However, with practice you can learn to chop quickly and evenly, which may in turn help the quality of your meals because evenly shaped vegetables incorporate more uniformly as they break down. Knife skills are an essential part of being an efficient and safe cook. They include knowing what knives to use, sharpening knives regularly and holding the food properly. The quality and quickness of chopping will develop in time. Read on to find out how to chop food like a pro.
Choosing a Cutting Surface
- Choose the correct flat cutting surface.
- Choose the correct knife.
- Keep the tip of the chef’s knife down on the cutting board.
- Form a claw with your subordinate hand.
- Cut your vegetable in half lengthwise with the root at the top.
- Touch your tip to the top of the vegetable.
- Gather the sticks you’ve created, and then chop across the width in even measurements.
- Repeat with the second half of the vegetable.
- Store your knives in a knife block or on a magnetic metal rack.
- Sharpen your knives in order to cut correctly and safely.
- Wash your knives with mild soap and warm water.