Use properly, carefully
This is the second part to learn more about kitchen knife.

Last time, we have introduced the type of kitchen knife and how to choose kitchen knife by its varieties.
For you who are looking for one that suits you, did you find some good reference?

Now, in the 2nd and 3rd part will talk about how to use the kitchen knife carefully.

This time, we will talk about how to use the knife properly.
For you who using the kitchen knife every day, you might be already know how to use it.

We will show you, so you can also compare it with your own way of using knife.
This way, maybe you can find useful methods about how to cut smoothly.



Knife iconHow to use the knife properly

We will introduce the basic usage of kitchen knife.

Even though knife is a very dangerous tool, but it is a must-have kitchen tool.
So, please try to use kitchen knife safely.
For that, let's understand how to handle the kitchen knife properly.

By knowing how to use it according to the ingredients or raw materials, cooking should be more enjoyable.



For safe use

Check the Cutting Board

It is very dangerous to use a kitchen knife when the cutting board is moving.
We recommend to you to use the cutting board by putting a slip stop, etc.
Keep your hand and body at the suitable distance between cutting board and kitchen knife.
Check the Cutting Board

Cutting Board, How to Hold the Knife and Distance with the Ingredients

First, place the food sideways parallel to the cutting board.
Hold the kitchen knife, keep it cross vertical with the ingredients.
However, if you actually do this, you will find that it is very difficult to hold vertically, but it is important to keep your body in the right position to the cutting board.
Cutting Board, How to Hold the Knife and Distance with the Ingredients

<Basic position> stand parallel to the cutting board, keep the diagonal position by pulling a half step your left foot if the kitchen knife is on the right hand.
The angle between the cutting board and the waist is about 45 degrees.

Hold the food materials with ‘Cat-hand’

It is very dangerous to cut the food materials with your finger out.
Bend the joint of the finger, keep it look like 'cat-hand'.
Keep your hands, knife edge, and food materials in a close distance. Let's cut at the distance where the joint of the bent finger touches the blade gently.
Hold the food materials with ‘Cat-hand’


To cut properly

How to cut according to food materials the methods

You can cut by pushing the kitchen knife from above, pulling it towards you, or moving it back and forth.

There are two main cutting methods, "pressing" and "pulling out".

Change the cutting method according to the kitchen knife, food materials, and uses is recommended.

「Push-cutting」

Use the weight of kitchen knife.

Cut from the cutting edge towards to the blade while pushing the knife forward.

Vegetables are originally stiff. So, when you cut the root crops, foliage plants, or something else together, you can cut it sharply with the force.
It is good to slicing up finely while cutting constantly from above in the range of ‘push-cutting’.

Futhermore, this cutting method is also recommended when you want to cut a meat with bone or a hard meat.
In general, ‘Western kitchen knife’ has a suitable structure for cutting with ‘push-cutting’.
Push-cutting


「Slicing」

Use the whole blade, cut while sliding.
By cutting while the blade is sliding, you can cut sharper, and you can finish the cut surface more beautifully. When you cut some soft food materials such as fish, do not break it as much as possible.

In addition, when you will cut sashimi, use the ‘slicing’ method so that the beauty of the cut can stand out. A kitchen knife that suitable for this type of slicing is called ‘Japanese kitchen knife’.

Many of the kitchen knife that handle fish, such as sashimi are mostly long with cutting edges.
By using this blade for a long time makes it more beautiful.
Slicing


「Peel off」「To craft」

When you are peeling the skin and craft the food materials, hold the handle of the kitchen knife tightly, hold the blade edge with the thumb, index finger, and middle finger.

It is good to cut with the corner of the blade. Knives with long blade are not suitable for these tasks.

At home, you may choose a small kitchen knife such as petit knife.




How was it? Even though it was only basic, we'd really appreciate it if you could use it daily.

In the next part, we will introduce you about how to take a good care of the kitchen knife.