ELLICSR Wellness Chef Geremy Capone shows two basic cutting techniques that will help make cooking preparation safer and easier. For these cutting techniques we will use the classic chef’s knife. This all purposed knife is one that you will use for most of your cooking preparation.
Before starting, make sure that your cutting board is stable by placing a damp cloth underneath the cutting board. This will help secure the board in place making cutting ingredients a lot safer.
Next, make sure that any larger, round ingredients aren’t rolling around on the cutting board while you try to cut them. Slice of a small piece off one side of the ingredient to create a flat edge. This will secure the ingredient and make it safer to cut.
The first cutting technique is called the Cross Chop. Hold the knife using the your thumb and index finger, and pinch the part of the blade where it meets the handle. Wrap the rest of your fingers comfortably around the handle. With your other hand flat on top of the knife, use it to guide your rocking motion of the ingredients. This cutting technique works great for herbs and smaller ingredients. It is a very safe technique as your fingers are off the cutting board.
The next cutting technique is called the Rock Chop. Grip the knife the same way by pinching the part of the blade where it meets the handle using your thumb and index finger. And then wrap the rest of your fingers comfortable around the handle. For this technique use a rocking motion with the knife, and use your other hand to hold the ingredient. For the hand that is holding the ingredient, start by pointing your fingertips towards the blade, and then curl them into a claw, tucking your thumb in behind your fingers. Slowly rock the knife, gliding the blade slightly beside your knuckles, but never lifting them higher. You can then use that thumb in the back to slowly push the ingredient forward into the cutting motion of the knife.
The only way to get better is by practicing and make sure to always keep your fingers tucked away from the blade to prevent injury. Start slow and in no time you’ll feel much more comfortable and confident in the kitchen.
