Most vegetables are cut straight, that is, vertically, cleanly.

2. Push and cut:

Generally suitable for soft food, such as most meat, the shape of the meat will be deformed when it is cut straight. Push forward and cut down, and you can cut out a neat shape.

According to the texture of meat, there are also different cutting methods:

For example, tender and crisp meat should be cut along the grain, and meat with older texture and more tendons should be cut against the grain (that is, the knife is perpendicular to the grain). There is a method that everyone can recite: cross-cutting beef, vertical cutting chicken and oblique cutting pig.

3. Push-pull cutting:

Push-pull cutting is similar to sawing, which is suitable for cutting particularly hard things, such as frozen beef and kohlrabi. Or particularly fragile foods, such as bread and steamed bread.