How to safely use your chef's knife step by step

Hello guys,

Let's directly go to the main things about cutting and slicing. Chopping is very easy and safe  if you follow  the next few indications.From now on , his technique will be named  "BASIC 1".

First of all you'll have to use a sharp knife to work properly. Doesn't seem obvious but if your knife isn't sharp enough , you'll have to apply extra strength on it . Hence, more danger.

Then on a psychologic point, knowing your knife is sharp will lead  to more attention, of course!

Opposite Hand Positioning

The main thing to keep in mind is to keep the non-cutting hand safe . Place your hand so all the nails are touching  the  cutting board at the same time ( like shown on the picture). This is very important!

After that, you will have to place your knife along the middle finger  sticking to the second phalange .

This second phalange  becomes your knife guide...The tip of the knife must always remain in contact to the board ( very important  for safety and accuracy ).

Now you take an "up " view of your hand and see wether your can see your fingers on both sides of the knife or not...

If you can see them (even just a small piece) that means this piece can be cut one day or another.

Your fingers have a lower than 90° angle. 

Then you're not safe.

dangerous!!!!!

                  dangerous!!!!          

So now you will have to change the position until your fingers make a 90° or more angle and see no  finger at all coming through the blade.Keep in mind that the tip of the knife remains in contact with the board...

SAFE---

             

We are almost done...... The final step is to activate the back and forth movement  of the knife  parallel to the middle finger ....If you keep those guidelines  in mind  it's soon going to be very easy to slice and chop whatever you want....Begin slowly and you will quickly master the technique.
You should end with a technique similar to the short video....

                                           


Keep in mind:

• all the nails touching the cutting board
• stick the knife parallel to the middle finger phalange ( the cutting guide)
• keep the tip of the blade in contact with the board
• tilt your hand position until the finger have a 90° or more angle with the board
• use your knife with a back and forth move.

That's it!

Next post will teach you how to safely use your chef knife

And avoid...... this!

HOW DO THE BASICS WORK?

       Every single cooking recipe you can read , watch at the TV or whatever is always working on the same pattern ever and ever ....

       All the famous chefs like to show off and say they've invented hundreds of recipes , with very special goods.....

The harder the products to find, the happier they are.....Doesn't sound familiar?

In fact , they only use about 300 different techniques which isn't that important , is it?  With those 300 tips , you will be able to realize about 150% of the recipes!!!!And even more...

Of course , you will; because you'll be able to create  your own ones when you know most of  those techniques!!

All the young beginner-chefs spend few years learning those basics (some obsolete ones are skipped), work in different places where they can catch plenty ideas , decorations , flavour-matching...... 

Then they are ready to create! It's like music ; only twelve notes but no problem for further compositions........ Cool, indeed.

Cooking is the same , imagination is your limit!!

Most of the cooking  techniques that i will decipher for you come from the French Cuisine. Being an French Executive Chef and teacher myself, i will make those tips very simply for you like i would do it with my students.

So far , I have the great satisfaction of seeing few of my previous student working in  famous restaurants ... Sounds like my easy cooking tips really  helped them ....

In each post , i will break a basic recipe for you or explain a physical phenomenon. After that , 

Get fun.... no headaches.

                                                                                         

   ELFRE@CH

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