Flat knife method (batch knife method)

Flat knife method in operation, the knife is basically parallel to the chopping block, and the blade enters the knife from one side of the raw material, and is measured from the other side, and the raw material is divided from right to left. It can be divided into flat knife batch, push knife batch and broach batch.

Oblique knife method (oblique knife batch)

Oblique knife method is a kind of knife method in which the angle between the knife surface and the chopping block surface is less than 90, and the blade is inclined to the raw material. It can be divided into positive and negative oblique batches.

Gouge knife method (mixed knife method)

Gouge knife method, also known as wedge knife method and mixed knife method, is to draw all kinds of knife lines on raw materials without cutting (batch). The purpose of cooking is to make the raw materials easy to taste when cooking, so that the dishes can mature quickly in a short time and remain crisp and tender. When gouging, the depth of cutting should be about two-thirds or three-quarters of the raw material according to the nature and use of the raw material. Usually, cutting knives are divided into pushing knives and straight knives.

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