1, pay attention to joints, which is the key to not cutting hands. You can know the details with a gesture.

2. Prominent joints.

3, the index finger must have joints against the knife, the fingertips retract, and the fingertips must retract.

4. Every time the kitchen knife cuts, the blade should not exceed the joint. If the remaining fingers find it inconvenient to retract, you can also press the dish, just don't cut your hand. Of course, it is best not to exceed the tip of the index finger, so it is not easy to cut your hand.

5. Every time you cut your right hand, lift no more than the joints of your left hand. After cutting, turn right slightly. I turned right because I couldn't get away from separation and adhesion. If you can, you don't have to reinvent the wheel.

6. When cutting the onion, cut the onion in half, cut it a few times first, and then cut it horizontally to get diced onion.

7. When cutting the zucchini, cut the zucchini in half, first cut it and then cut it horizontally, and you can get the diamond zucchini, which is a common cutting method in hotels ~

8. Peel corn kernels, take half of the corn, first insert the kitchen knife into the middle of the corn, pry out a row of corn kernels from bottom to top, peel the rest by hand, and peel off half of the corn kernels on the corn cob in 30 seconds.

9. Cut the cucumber. First cut the cucumber into small pieces with an oblique knife, and then slice the cucumber pieces vertically, which becomes the shape of a water chestnut.