Chefs in China have always said that a knife is a knife and a knife is a knife. . In other words, a qualified chef, knife skill is the foundation. This paper will deeply discuss the way of knife work in Chef China to help readers better understand the basic skills of chefs.

sharpen a knife

Starting from the choice of knives, longitudinal cutting, first with red bricks, then with water stones, and finally with bluestone.

Practice empty cutting

First, what I practice is empty cutting, that is, cutting the chopping board with a knife, and there is nothing. Then I practiced fingering with my left hand for about another month.

Cut the newspaper

Then cut the newspaper, first a newspaper, slowly become a newspaper, and then cut a thin magazine, this is another month.

Cut potatoes

Then cut potatoes, mustard tuber, meat, push-cut, jump-cut, top-cut, bottom-cut, various flower knives, chop, chop and so on.

Spoon work

Knife workers have practiced basic skills for half a year. Then practice spoon skills and learn hot dishes, cold dishes, food carvings and pasta. ......

Shangzaotai

After graduating in three years, I went to a restaurant as an apprentice and started cooking on the stove two years later.