/ck/ - Food & Cooking

[Anonymous No.5152320]

Ever since I moved out I've had to use a fucking paring knife. I mentioned hating it and got an 8 inch chef's knife for Christmas. It's made things a bit easier but I still can't go very fast or precise with it. Please impart upon me the knowledge to properly mince, chop, slice, and dice like a pro.

[Anonymous No.5152341]

grip on the knife, angle of raising, shape of knife, practice holding and pushing the food through to be cut.
practice basically.

for example, where is your thumb and index finger on the knife when you hold it?

[Anonymous No.5152343]

>>5152341
Index finger on the top of the hilt, partially on the blade. Thumb wrapped around it.

[Anonymous No.5152351]

>>5152320
Practice, honing the knife, sharpening the knife.

I still hate having to spend so much time for a fine mince mirepoix.

[Anonymous No.5152423]

>>5152343
this way gives better control

[Anonymous No.5152442]

youtube OP
all of my knife skills are from cross checking a few google search results

[Anonymous No.5152443]

>>5152320
well, you know some terminology, that's a good start
watch videos
read explanations
view pictures
practice
double check to make sure you're doing it right
always reevaluate your technique
practice more
watch vids again
look at more pics
read more
practice
reevaluate your technique
keep going
eventually you will reach the limits of what others can teach you, and you will start figuring things out that work better for you, but it is important that you do not develop bad habits that you are unwilling to counteract
start looking for dishes that take more chopping to prepare
practice on scraps
make sure it's sharp

[Girl Bogan from Logan No.5152462]

>>5152320
Learn technique

But also types of cuts

[Anonymous No.5152476]

>>5152462
>he asked for info about types of cuts
>"[learn] types of cuts"

plz read

[Anonymous No.5152488]

http://www.youtube.com/watch?v=4KY42QGD0DQ
Watch this video, then go out, get some green onions (they're cheap), and practice.

[Anonymous No.5152534]

Worry less about speed at this point and concentrate on precision and consistency. The speed will come as you practice and get comfortable. How evenly you cut something is more important than how quickly you cut them.

As others have stated, a pinch grip will help. Youtube videos are okay, but you can't learn to plow by reading a book. Buy a bag of potatoes for $2, put on some music and break out a ruler.

[Anonymous No.5152551]

>>5152488

Dat charisma

[Anonymous No.5153942]

>>5152320
This guy beat me to it >>5152443 Learn, then practice. Rinse and repeat as needed.

For the home cook, consistency and control are paramount. Speed shouldn't be your overriding concern, but if you want to get really good you need to do drills, force yourself to go faster while maintaining accuracy.

But beware: nearly everyone cuts themselves a few times and if you're using a very sharp knife the cuts can be nasty. Most chefs have the scars to prove it.

>>5152443
Awesome, +10 Internets for you.

[Anonymous No.5154871]

this is all you need.