If you don't take professional chefs into account, it is family daily production, so you need to pay attention to the following points.
The knife for cutting vegetables should be light and fast, and the knife should be as thin as possible. Of course, the thinner the better. The principle of selecting the thickness of the knife is to have a thin knife instead of a thick knife. Why use a thin knife? Because the thin knife feels light, it is not easy to get tired. Not tired, feel good when slicing, and you can cut as thin a slice as possible.
When cutting things, hold the knife in your right hand and the ingredients in your left hand. The inside of the knife should rest on the second knuckle of the middle finger of the left hand, and the blade should be inclined outward. So you don't cut your hand.
3. In fact, professional chefs can cut very fine silk, which is not only good at knife work, but also good at other kung fu. For example, standing for a long time will not feel backache. Ordinary people don't have this skill, so when slicing and shredding, they should be slow, have enough patience and confidence, slice thin and shred thin.
4. Potatoes and other similar spherical ingredients should be cut first, placed flat on the case, and then sliced. The part removed by the first knife and the last remaining part that can no longer be sliced smoothly should not be sliced again to avoid accidents such as cutting hands, but should be reserved for other purposes.
5. Sliced potato chips should be packed neatly and arranged like a knocked-down playing card, as shown below. This is conducive to shredding.