If you're just starting out in the kitchen, you may be able to cook more safely and comfortably if you know how to handle your kitchen knives properly and choose the one that is best suited to what you want to do. Learn how to choose the best knife for your needs, how to use it properly and how to care for it properly.
If you only have place for one knife in your kitchen, choose this one. A good quality serbian chef knife is the most practical utensil you can have in your kitchen, it will allow you to chop, slice and make many other cuts. Even all your other utensils are cheap and blunt, a good kitchen knife will always allow you to cook well.
OUR TIP : There is no better knife or perfect knife in a kitchen. If you are out to buy good knives, consider investing in one good knife and other cheaper knives.
Use a chef's knife to chop, mince and dice. Chef's knives are often called kitchen knives and have a heavy blade. For some cooks, a good chef's knife is an indispensable tool in the kitchen, he uses it to make thin slices of fruit, crush garlic cloves or slice onions.
OUR TIP : It's important to choose knives that are sufficiently heavy and well-balanced. What you are looking for in a knife is a pleasant weight to hold and a good balance between the blade and the tang, the steel piece that extends into the handle. The best knives should be made from a single piece of steel and should be well balanced. Check the knife by balancing it on your finger at the top of the handle. It should feel full when you hold it in your hand, so you can let it work for you.
The first step when learning to use a kitchen knife is to learn how to chop properly. While there are different techniques for chopping, there are also some basic methods that beginners can learn. It is essential to learn to keep your fingers away from the blade and to cut safely so that you don't risk injury in the kitchen.
Hold the knife with your dominant hand and make a pincer with the other hand, bending your fingers inward. Practice with a carrot or onion and place your fingers in a pincer shape over the food you want to slice. Place the flat of the blade against the joints of your fingers, being careful not to leave your joints in the path of the blade. Guide the food under the blade with your hand and lower the blade with your hand holding it.
Trying to cut oval or round foods can be dangerous, so you usually create a flat surface on which you can then chop, dice or cut vegetables and fruit any way you want. Often both ends of the food to be cut (they may be too thin or too dry anyway) are cut off to create a flat surface from which to start cutting the food.
* Potatoes, tomatoes, onions and other round foods should be cut before you start working on them. Hold the vegetable firmly on its side to cut off any bits you throw away. A general rule of thumb is to cut the tomato in half, flat side to flat side, and then slice or dice it from there.
Dice into smaller, evenly sized pieces. Sliced vegetables are cut into large pieces, while diced vegetables are much smaller pieces, usually a few centimetres on each side. A well-diced vegetable dice has an almost cubic shape that you can get by cutting the fruits and vegetables in the middle before cutting each half perpendicular to the board.
* Cut the vegetables in two directions at regular intervals and then dice them at angles perpendicular to the cuts you have made.
Chop the vegetables that you want to melt. Chopping the vegetables will produce very small pieces of vegetables that will be easier to melt in a pan. Garlic is usually chopped. If you want to chop a food, you should start by dicing it first and then run your knife up and down through the stack of cubes to chop them as finely as possible. The result you get should be thicker than a paste, but thinner than the original dice.
Chop the herbs and other green vegetables. When you chop your greens, you cut them into long strips. This technique is often used to add a garnish to salads, soups, roasted meats or pasta dishes. Spinach and basil are the most common plants that are carved.
* To chop vegetables, simply roll each leaf into a tight roll and cut them at regular intervals. You should get pretty strips of green leaves that you can place on top of your dish.
Cut the vegetables into julienne strips for garnish. Julienne is one of the most complex methods you can learn, but it's also a good way to spice up a dish or add a garnish. If you're feeling ambitious, practice julienne. You can julienne carrots, beets, cucumbers and other roots. You need fairly firm vegetables for this technique. You probably won't be able to julienne a tomato.
* Cut the vegetable you've chosen into slices about a centimetre thick and the same length, then pile them on top of each other on the cutting board and cut them into thin strips. Each slice should be about the length of the space between the rivets of your knife.