Here are six smart ways to put your knife to work.

Six smart ways——Knife to work

Master the knife method: Correct use of the knife method is of great significance to the beautiful shape of the cut vegetables and the preservation of nutrients. According to the method of knife application, it can be divided into various knife methods such as straight cutting, pushing cutting, pulling cutting, sawing, guillotine cutting and hob cutting.

• Straight cutting requires the knife to be vertically upward, press the raw material firmly with the left hand, hold the knife in front of the right, and cut down one by one. This knife method is suitable for crispy root vegetables or fresh fruits such as radishes, cabbage, potatoes, and apples.

• Push cut, for loose-textured ingredients. The knife is required to be upgraded vertically. When cutting, the knife is pushed from the back to the front, and the focus is on the head of the knife.

• Pull cut, applied to the spindle of the resistance. When cutting, the knife is perpendicular to the main shaft, pulled by the front rigidity, and the focus is on the main shaft of the knife.

• Sawing, suitable for thick and tough raw materials. If the method of pulling and pushing the knife cuts continuously, it can be cut back and forth like a saw, pushing and pulling.

• Guillotine cutting, suitable for chips and slippery raw materials. Focus on the forearm of  the knife, hold the handle with one hand, press the back of the knife with the other, and alternately exert force with both hands to break the raw material.

• Hob cutting is a knife method that makes raw materials into a certain shape. Roll the raw material once every time you cut one or two cuts. With this knife method, you can cut out comb back pieces, water chestnut pieces, armed Polygonum and other shapes.

Before cutting vegetables, depending on the softness and hardness of the raw materials, you can use the knife correctly to get the desired effect.