Classification of knife techniques:

1. Straight cutting: Generally, the left hand holds the raw material firmly and the right hand operates the knife. The knife hangs downward, neither pushing outward nor pulling inward, and cuts straightly one after another.

2. Push cutting: The knife method of push cutting is that the knife is perpendicular to the raw material. When cutting, push the knife from back to front. The focus is on the rear of the knife. Push everything to the bottom and no longer pull back. Push cutting is mainly used for raw materials with loose texture and easy to break or fall apart when cut with a straight knife, such as barbecued pork, cooked eggs, etc.

3. Pull-cutting: The knife method of pull-cutting is also when applying the knife, the knife is perpendicular to the raw material, and the knife is pulled from front to back when cutting.

4. Sawing: also called push-pull cutting. The sawing knife method is a combination of push cutting and pull cutting knife methods. Sawing is a knife method that is more difficult to master. The sawing knife method is that the knife is perpendicular to the raw material. When cutting, push the knife forward first, and then pull it back.

5. Guillotine cutting: There are two methods of guillotine cutting: one is to hold the handle of the knife with the right hand, and the front end of the back of the knife with the left hand, and balance the force on the blade with both hands; the other is to hold the knife with the right hand Make the handle of the knife horizontal, press the raw material, hold the front end of the knife back with your left hand, and use the strength of both hands to cut the raw material. Guillotine cutting is mainly used for shelled or thin tough raw materials, such as shrimps, crabs, etc.

6. Hob: The method of rolling and lifting is called hob cutting. The hob can roll the raw material to continuously change its shape while maintaining the integrity of the raw material. It is especially suitable for processing cylindrical materials. Dishes.

The application value and significance of knife skills:

1. In the field of cooking, knife skills are one of the basic skills necessary for chefs and are crucial for cutting and processing of ingredients. Correct knife skills can ensure the shape and taste of ingredients and improve the quality and effect of cooking. For example, when cutting vegetables, using the straight cutting method can ensure that the shape of the vegetables is intact. At the same time, the resistance during cutting is reduced; when cutting meat, the push cutting method can ensure the smoothness of the meat slices and prevent the meat slices from sticking together.

2. In the field of seal cutting, knife technique is one of the key technologies for engraving. Different knife techniques can show different line effects and styles, showing uniqueness.

3. Artistic charm. For example, the single-knife method can show rough and bold line effects, and the double-knife method can show delicate and delicate line effects.

4. In the field of martial arts, swordsmanship is a kind of martial arts instrument, which is sharp and lethal. Correct sword skills can improve the user's attack and defense capabilities, and achieve the purpose of protecting oneself and defeating the enemy. For example, when practicing knife skills, different movements such as pushing, pulling, chopping, and slashing can be used to improve the user's strength, speed, and flexibility.

5. In some special fields, the application of knife skills also has its own unique value and significance. For example, in wild survival, correct knife techniques can help survivors better obtain and process food; in the medical field, correct knife techniques can be used for surgical operations and treatments.