There is a jargon in the industry called "three-point spoon work, seven-point knife work". Skillful knife work is a basic skill that an excellent chef must possess. Its function is neatness, crispness, coordination with cooking, shape adjustment and making the best use of everything. In this issue, 22 kinds of knife methods will be presented to you in an illustrated way!
The meaning of knife work
Knife cutting is an operation process of cutting cooking raw materials or food into a certain shape by various knife methods according to the requirements of cooking or eating.
There are many kinds of dishes, and the cooking methods are different because of different varieties. It is necessary to process the raw materials into certain specifications and shapes with different knife methods to meet the requirements of cooking or eating style.
With the development of cooking skills, knife workers are not limited to changing the shape of raw materials to meet the requirements of eating, but further beautify the shape of raw materials or food, so that the dishes made are not only delicious, but also beautiful, colorful and artistic.
In ancient China, knife cutting and cooking were collectively called "cutting and cooking". The dialectical relationship between knife work and cooking has always been highly valued by chefs and regarded as a basic skill that must be practiced well.
After long-term practice, chef China has adapted a set of knife techniques to various cooking requirements and food needs, created many exquisite knife techniques, and accumulated a wealth of valuable experience, which makes knife work not only technical, but also highly artistic.
Basic requirements of knife workers
Knife work is an important part of cooking technology. Before cooking, all raw materials must undergo special knife processing to make them have various shapes, such as diced, silk, slices and blocks. Sometimes, some cooked dishes need proper knife processing to be convenient for eating.
Tool processing shall meet the following requirements:
1, to meet the cooking needs.
2, the specification is neat and unified
3, grasp the texture, depending on the material.
4. The form of raw materials is beautiful.
5. The shapes of various raw materials in the same dish.
6. Rational use of raw materials
Basic operating posture of a knife worker
Knife workers should maintain a posture convenient for work and reduce fatigue during operation;
1, two feet should stand naturally and have a proper distance from the pier; The upper body leans forward slightly, and the chest is slightly stiff. Don't stoop. Put your eyes on the part of the pier operated by both hands.
2. Hold the knife hoop with thumb and forefinger and the handle with both hands when holding the knife in the right hand. The left hand controls the raw material, which is stable and does not slide, making it easy to drop the knife.
3. Be flexible and powerful when holding the knife.
4. The placement of piers should be suitable for their own height.
Please see the following detailed illustration of 2 1 knife cutting technology:
Explain the skills of a knife maker.
Key points of meat cutting
First, straight knife cutting
Second, push the knife to cut.
Third, broaching
Fourth, sawing
Five, press knife cutting
Six, shake the knife to cut
Seven, take a knife to cut.
Eight, hob cutting
Nine, chop (horseshoe knife)
Ten, straight knife chop
Eleven, use a knife.
Twelve, it is a knife batch.
Thirteen, knife batch
Fourteen, flat knife batch
Fifteen, pushing knife batch
Sixteen, broaching batch
Seventeen, shaking knife batch
Eighteen, hob batch
Nineteen, straight knife
Twenty, push the knife
21. Broach
Twenty-two, hemp fiber knife