Chef's knife skills can be roughly divided into six knife skills: cutting, slicing, chopping, splitting, patting and swishing, but each knife skill is subdivided into different knife skills, such as straight knife cutting, pushing knife cutting, broaching knife cutting, rolling knife cutting, double flying and solo flying. If a chef wants to master it skillfully, he must go through a long period of training and study.

It is suitable for raw materials without bones. Operation method, generally cut from top to bottom. But there are different cutting methods, which can be divided into straight cutting, push cutting, pull cutting, sawing, cutting, hobbing and so on.

(1) Straight cutting:

Also known as straight knife cutting, it is generally a crisp and tender raw material. Straight cutting means that the knife cuts vertically, neither pushing forward nor pulling back, but cutting straight from top to bottom. For example, cutting winter bamboo shoots, potatoes, cabbage, etc. are all straight-cut.

(2) pushing and cutting:

If some raw materials are cut straight, they are easy to break. Push-cut can be used. When cutting, the knife is not vertically downward, but pushed down from back to front. Push it to the end with one knife and don't pull it back. For example, if you cut pure leg meat and sauerkraut, you must use push cutting.

(3) Lacking:

Pull-cutting is generally used to cut tough raw materials, which are not easy to cut off if they are cut directly or pushed, so pull-cutting is used. The knife method of broaching is: pull the knife down from front to back when cutting. For example, this is the way to cut meat slices. Therefore, chefs often refer to sliced meat as sliced meat.

(4) Sawing:

Also known as push-pull cutting. This cutting method generally cuts thick and tough raw materials, which can't be cut across the board, and it can't be cut completely by direct cutting, pushing, cutting and pulling, so sawing is needed. The knife method of sawing is: when cutting, the force is small, and the knife falls slowly. First, push it forward, then pull it back, so that it is like a seesaw and slowly cut down. For example, cutting ham, white meat, bread, etc. requires sawing.

(5) Cutting:

Generally, it is cut into raw materials with shells. The cutting method is: hold the front end of the back of the knife with your left hand, hold the handle with your right hand, lift the handle so that the handle is high and the tip is low, press it on the raw material with the shell, and then press the knife hard. For example, this is the way to cut crabs and salted duck eggs.

(6) hob cutting:

Generally, it is round or oval, and there are brittle raw materials, which are mainly used for dicing. The method of hob cutting is: hold the material with your left hand, hold the knife with your right hand, and the tip of the knife is slightly to the left. While cutting the knife straight down, the left hand rolls the raw material inward. Cut a knife and roll it once, and determine the shape of the cut block according to the posture and speed of the hob. This knife method can cut out a variety of blocks. Such as: hob block, water chestnut block, wooden comb back, etc.