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How to use Serbian Chef Knives | All our Tips

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.

how to use a serbian knife for cooking

Invest in an all-purpose Serbian Kitchen Knife. 

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.

Using Serbian Chef Knives correctly

Learn how to hold a knife properly. Hold the knife as if you want to shake hands with the handle. When you grasp the knife, your index finger should be on the outside flat of the blade and your other three fingers should be on top of the handle. The knife should be parallel to your body. This is the right way to hold a chef's knife because it gives you optimal control and precision when making cuts. Since your fingers are close to the blade, you can handle it better and make it go where you want it to go.
  • When holding your knife, keep the tip and blade pointing down throughout the cutting process to avoid injury. Kitchen knives are extremely sharp, so be careful when using them.
  • Many inexperienced cooks hold knives the way they hold hammers, i.e. they hold the handle with four fingers and the blade comes out of their fist, perpendicular to the body. You shouldn't look like a serial killer when you hold a knife.

Learn how to chop food properly with Epicurious.

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.

  • With the point to point method, the tip of the knife never leaves the cutting board. You use the tip as a fulcrum to lift the other end of the blade up and down, pressing the knife firmly down to slice the vegetables.
  • Using the wrist as a fulcrum, the back of the blade, near the part where you hold the knife, will never leave the cutting board, it is the tip that will go up and down to slice the food. This is a method commonly used to cut onions and other vegetables.
  • Never tap your knife on the cutting board to cut through a vegetable. There is no reason to do it this way, it is dangerous and you will blunt the blade.

Learn how to guide the food properly. 

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.

  • Many chefs like to show everyone that they can do this very quickly. It looks very dangerous and very technical. Although this is the right way to slice, many chefs feel nervous about having their fingers so close to the blade. It's safer than having your fingers exposed anywhere, but it takes a little practice to get used to it. Go at the speed that makes you comfortable and only accelerate when you've had some practice.

Learn how to cut off the ends. 

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.


  • Clean your knives with soap and hot water after use.¬†
  • Wipe your knives immediately after using them to remove pieces of food or other dirt that may be on the blade. The quality of the blade and steel could deteriorate if you leave the knife wet and dirty for too long. You must keep it clean and dry between uses.
  • Wash the knives individually, using hot water and soap and being very careful. Don't throw a large kitchen knife down the sink only to have to fumble for it later. There is no reason to soak a knife.
  • Do not wash your chef's knives in the dishwasher, especially if the handle is made of wood or any other material that could soak in water.
  • Sharpen your knives regularly.¬†By sharpening your knives, you can remove nicks, bumps and imperfections that may appear on the blade to recalibrate the edge angle. This operation should be done with a rifle, at an angle of 20 degrees, regularly. If you use your kitchen knives often, it may be a good idea to sharpen them after each use or every other time.
  • Sharpen knives once a year.¬†A dull knife is a dangerous knife. Knives should be sharpened with a sharpening stone at a 20 to 23 degree angle. You can spend a few euros to have your personnal sharpening waterstone, this is usually the best way to take care of very good quality knives. You should always sharpen the blade in the same direction, always pressing in the same way and making long movements.
    • If you use your knives often, you may also need to sharpen them often. If you slice carrots every day, you can keep it sharp by sharpening it regularly, but you should also sharpen it every two or three months.
    • A well-sharpened knife should be able to pass through a sheet of paper without any problem. If your knives are blunt, you increase the chances of slipping on the food you are sharpening and cutting your hand, which is why it is important to work only with sharp knives. Dull knives remain sharp enough to cut your finger, making them extremely dangerous.

  • Use plastic or wooden cutting boards.¬†Sooner or later you will cut your fingers working directly on your slate or granite worktop, even if you take good care of it. The best way to keep knives functional is to use them on a wooden cutting board.

Final Tips

* Learn how to sharpen your knives.
* Always keep in mind that a blunt knife is a dangerous knife.
* If possible, use a very sharp knife to gain speed and accuracy.

Be extremely careful when handling sharp knives.