How to Chop Vegetables Very Quickly
Prepare a surface for cutting., Prepare the vegetables., Decide how you would like the final result to look like., Place one vegetable on the cutting board., With your cutting hand, firmly grasp the knife at the handle keeping your index finger and...
Step-by-Step Guide
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Step 1: Prepare a surface for cutting.
Use a clean table and make sure that the cutting board stays in its place. -
Step 2: Prepare the vegetables.
Prepare the vegetables accordingly by rinsing, peeling, removing kernels, discarding roots etc. , Do you want to cut into cubes, sticks, julienne or Japanese flowers? The possibilities are only limited by your choice of vegetable and the style of the cuisine you are aiming for. , With your non-dominant hand, hold the vegetable firmly in place with the surface of your nails pointing toward and parallel to the blade.
Ensure that your nails are closer to the blade than the skin of your fingers. , Make sure your fingers cannot slide under the blade. ,,,, Do not move your knife in any other direction other than around the axis of the upper blade.
The motion should look similar to that of a paper cutter, although for greater speeds the upper edge of the blade may slide back and forth along the cutting board. ,,,,, -
Step 3: Decide how you would like the final result to look like.
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Step 4: Place one vegetable on the cutting board.
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Step 5: With your cutting hand
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Step 6: firmly grasp the knife at the handle keeping your index finger and thumb at either side of the upper part of the blade or your index finger on top of the blade in order to ensure stability.
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Step 7: Look at the knife from above focusing your vision on neither side of the knife
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Step 8: but rather on the back of the blade.
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Step 9: Move the knife to the right side of the vegetable
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Step 10: keeping it parallel to your nails.
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Step 11: Using your lower arm
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Step 12: tilt the blade
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Step 13: so that the upper edge of the knife eventually touches the cutting board.
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Step 14: Start cutting in mid air by thrusting the handle down
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Step 15: keeping the upper edge of the blade steadily attached to the cutting board.
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Step 16: 'With your non-dominant hand
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Step 17: move the vegetable toward the knife.
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Step 18: Carefully synchronize the raising of the knife with the approach of the vegetable from the left.
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Step 19: Cut straight and try to be consistent when sizing the vegetable.
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Step 20: When finished with one vegetable
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Step 21: repeat the process for the next one.
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Step 22: Finished.
Detailed Guide
Use a clean table and make sure that the cutting board stays in its place.
Prepare the vegetables accordingly by rinsing, peeling, removing kernels, discarding roots etc. , Do you want to cut into cubes, sticks, julienne or Japanese flowers? The possibilities are only limited by your choice of vegetable and the style of the cuisine you are aiming for. , With your non-dominant hand, hold the vegetable firmly in place with the surface of your nails pointing toward and parallel to the blade.
Ensure that your nails are closer to the blade than the skin of your fingers. , Make sure your fingers cannot slide under the blade. ,,,, Do not move your knife in any other direction other than around the axis of the upper blade.
The motion should look similar to that of a paper cutter, although for greater speeds the upper edge of the blade may slide back and forth along the cutting board. ,,,,,
About the Author
Edward West
Professional writer focused on creating easy-to-follow cooking tutorials.
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