This is my own fumbling to cut the silk method, not professional, but more secure and easier to grasp, practice makes perfect

My mother cut the silk cut fast and good and sharp, when I was a child, listening to her wipe wipe wipe cut the sound of food really feel is a kind of enjoyment, but it's a pity that at that time there are no conditions to film into the ASMR, and now there are conditions to film, but the son wants to learn and pro is not in?

Newcomers can start practicing from cutting cucumber silk, cucumber moisture is relatively large, low density, easy to knife, easily a knife cut to the end. Cutting cucumber silk to find the feeling, and then cut potatoes, carrots, the density of such relatively high ingredients will be easier

Emphasis! The knife must be fast! The duller the knife, the easier it is to cut your hands! Because the blunt knife is not easy to cut off the ingredients, so you have to put more effort to cut, plus the blade is blunt, easy to slip on the surface of the ingredients, it is easy to cut into the hand! The fast knife, the blade of the knife in contact with the ingredients of the moment has been cut into the ingredients, do not need to spend a lot of effort to cut off the ingredients, safer

Knife is not fast, go to buy ah go to sharpen ah?

Three things to keep in mind: keep the plate steady, keep the knife steady, and keep the ingredients steady

What's in it for you?

Knife must be fast

Wet rag a piece

Tablet a piece

Ingredients moderate

Newbie julienne tutorial (including the knife and hand care) of the practice ?

Before you shred, do the groundwork and make sure the board is stable on the countertop, can take the force, and won't slide. Use a non-slip mat if you have one, or if you don't have one, use a wrung-out, damp rag to lay flat on the countertop without creases. Cut on a flat surface, not with the board overhanging the sink

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The board rests on the wrung-out damp rag, holding it steady. I like to use a wooden, thicker board. Bamboo ones hurt the blade and don't make a good sound when cutting

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When you put the board on the table, you need to hold the knife steady, so that you can easily cut the julienne strips! The common wrong way to hold the knife 1: the way to hold the knife handle is "big handle clutch", and the hand away from the knife body is too far, look at it is not stable, a good hanging feeling

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The common wrong way to hold the knife 2: the thumb presses the back of the knife, hard to cut down the knife is easy to left and right crooked, not stable at the same time, downward cuts the knife is easy, the knife is not stable, and the knife is easy to left and right crooked. The knife will be unstable and the downward force will be partially discharged

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Common wrong way to hold a knife 3: the index finger presses on the back of the knife, which is also unstable, and the knife will fall from side to side when cutting

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Correct and stable way to hold the knife is to hold it in a couple of points! First, the back three fingers clutch the handle of the knife, the tiger's mouth stuck on the back of the knife, this is the first point, so that the knife can be stuck in the tiger's mouth when cutting downward, eat the force

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The second is the middle finger on the back of the knife, so that the knife will not run backward in the process of cutting. Third is the thumb holding down one side of the knife

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Fourth is the index finger, sauced, holding down the other side of the knife. ? The thumb and index finger are like split legs, riding on the back of the blade, with the inner thighs dead center on the blade, and the tiger's mouth is like the crotch of the pants, jammed against the back of the blade (pardon the poorly worded metaphor?) The knife is held in such a way that it can be used for cutting.

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This kind of knife with a narrower blade, the tiger's mouth does not need to be stuck on the back of the knife, but the middle finger is also the back of the knife, the thumb and forefinger to pinch the knife

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Esophagus sauce

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Cutting vegetables in the process, the knife's trajectory is downward and forward, so the posture of the knife is to ensure that the left and right on the back are pressed against the strength of the knife in order to stabilize downward and forward movement! After the preparation work is done, you can cut

First of all, it is sliced. The thinner the slices, the finer the julienne. If you're new to this, it's best to use the root of your palm to press down on the plate and use your fingers to hold the ingredients in place to ensure that they don't roll around during the cutting process. When you become more skillful, you can leave the root of your palm on the plate and use only your fingers to hold it in place.

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Don't be greedy, give yourself a little more room to maneuver on the board

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Cutting the slices of the hand arrangement, like this spread, don't lay too thick, the more overlapping slices, the more the knife in the downward pressure the more prone to stacked slices of the crowded misalignment, easy to cut to the hand, the shredding out of the cuts are not

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Note look at the hand shape! The center of the hand is empty, the fingers are bowed, the knife is pressed against the knuckle, and the fingertip part is retracted, not over the knuckle.

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When you cut, watch the change in finger curvature! Wrist suspension, finger tips pressed against the ingredients, the position remains unchanged, equivalent to a support point, the joints move back at a constant speed, the slower and more stable the movement, the finer and more uniform the cut out of the silk. Move the process of finger curvature gradually become larger, from bowed fingers to slowly straighten, the knife body always top joints, a knife a knife cut, cut to the first joints and fingers between the flush when you do not continue! This is the key to safety! ? Also note that the height of the knife lift is not too high, otherwise it is easy to cut down again when cut directly on the joints After cutting a knife, the height of the knife lift just left the ingredients on the good

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Such a cut while moving back the hand, suitable for chefs "chopping and cutting", for the novice on the It's not so safe for novices. The tips of the fingers do not play the role of a support point, and there is no downward force to stabilize the ingredients, easy to slip when cutting, and the interval between cuts is not very good control, cut uneven

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Practical combat! Look at the shape of the hand holding the knife, be steady! Look at the shape of the hand against the knife, it is a process of "constantly from bow to straighten". The knife against the finger joints, as the hand moves away, when I shot this video the whole time I was looking at the image recorded on the phone, equivalent to a "blind cut", and did not cut the hand

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No food at noon, a person and shoot and cut, never find a good angle! ...... I'm too hard

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Potatoes such as "spheres", cut out a plane in advance

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Let it sit steadily on the board, do not roll around, and then cut

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Slicing according to the red line of the direction of the cut, the potatoes will be shorter, according to the green line of the direction of the cut will be longer, but it is easy to cut without breaking, resulting in continuous knife. I usually cut according to the blue line, the length of their own control

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Knife must be diligent grinding, every time you use it to grind, find a rough bottom of the bowl, each time to cut vegetables before the simple rub a few seconds, a few seconds to get it done, it will be consistently sharp. If you wait until it's dull and then grind, it's not a level you can easily grind yourself at home. It's like taking a shower. If you wash it every day and simply rinse it off, but if you wash it once a year, you'll have to rub it for a long, long time. I've got knives that cost from 30 bucks to more than 3,000 bucks, and to be honest, as long as they're fast, there's not much of a difference in the way you use them, and a sharp knife cuts through carrots as if it were a hot knife cutting through butter, and that's my definition of "sharp. Click to enter the picture description

The method of rubbing the knife on the bottom of the bowl: find the angle of the blade, put the blade on the bottom of the bowl of the rough, pay attention to only grinding the blade, the knife is in the air According to the direction shown in the picture, pull the knife downward and outward, don't let the knife blade "bump the stubble", always downward and outward, a time is a time to make sure that the blade and the bottom of the bowl full contact, never back and forth, not to the bottom of the bowl of the carrot. Ensure that the blade and the bottom of the bowl are in full contact, do not pull up and down. After grinding one side of the other side, some of the two sides of the blade angle is different, pay attention to the angle

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Professional "fixed-angle sharpening" I also have, the thickness of the stone from 400 to 8000 mesh, and polishing the knife with a swinger bar, I think it's very professional, but seldom use the cheap knives on the bottom of the bowl. Cheap knives in the bottom of the bowl rubbing on the line, the expensive knife to send back to the original factory "maintenance", can not afford to sharpen their own ......

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Knife sharpness and longevity, and the daily habits of the knife has a lot to do with the first thing is to be sure to dry the knife after washing it, and the first thing is to be sure to dry the knife after washing it. is always dry after washing (mind the rags with secondary pollution, kitchen paper towels with fluorescent agent, top left, thank you), and then is to develop good operating habits, separated by function. Because I wash it every time, I won't separate it by raw and cooked meat and veggies, but I will separate it into fruit-specific knives, bread-and-cake-specific knives, raw meat-specific knives, and chopping knives. The bottom line is this: chopping and slicing knives should be kept separate, and you must not do it all with one knife! No matter how expensive a sports car is, it can't haul dirt, can it? The knife that is chopped is all open, and how to sharpen it, it can not become a qualified cutting knife! Chef kind of large pieces of knife although 666 but put in the home operation, sorry, not see?

I never wear gloves when I do housework, I can't wear gloves when I work, I can't feel the small gab on the plate and bowl, the oil on the hood and so on, I can't feel it, I can't wash it, I don't feel it. The hand is very susceptible to roughness and even cracks, and there's no other way to get rid of the hand oil, even if you've just finished wiping it off and have to wash it again, and then you have to wipe it off again.

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So many years with down, was Amway seeded a lot of hand cream. As a qualified working people rather than the pampering of the mother, hand cream I will choose Dabao, Meijiajie this kind of partial "labor insurance" type of hand cream, repair effect is better, expensive hand cream I feel more inclined to the "icing on the cake" type, so even if someone sent the I don't use it. Here's the kicker! Hand cream must be added to the corkscrew! It's the same corkscrew they sell at the drugstore! Squeeze half a tube into the hand cream, shake well and use, you'll be happy. The picture shows the hands of an almost 40 year old pure laborer who never does hand masks or hand treatments, and thinks he's taking pretty good care of them?

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Tips

If you cut more, and your hands are dry, your knuckles will be rubbed by the knife and hurt a little. This is solved by rinsing the knife in water or giving your hand a rinse to add a little lubrication!

Add to this, I said the knife handle is the knife handle, handle

The knife back is the back of the blade of that one

The knife body is the handle in front of the part used to cut vegetables

Above all, I do not know to say that understand not, anyway, ...... more practice it! Safety