First of all, you should be able to hold a knife and cut ordinary vegetables. The key to cutting vegetables is to grasp the vegetables with your left hand, bend your fingertips inward a little, and hold the vegetables slightly. When cutting vegetables, the knife surface held by the right hand is close to the first knuckle of the left index finger. When cutting vegetables, the knife edge only needs to be slightly raised, just leaving the vegetable surface, and then it can be cut down. The blade should never be higher than the first knuckle of the index finger of the left hand, so that even if it is a little careless, it will not cut the finger. Knife is very important in cooking. The purpose of paying attention to knife cutting is to make the size, shape and thickness of cooking materials consistent. There are many ways to use knives. Here are five common methods: 1. The straight knife method means that the knife is perpendicular to the vegetable pier, and the knife cuts straight up and down. You can push, pull and saw directly (push and pull back and forth). 2. Knives and vegetable piers (raw materials) are cut obliquely. Generally, thin foods are cut, such as sliced belly, skin, waist and fish fillets. Cut the cut vegetables wider. 3, hob cutting is to cut vegetables with a straight knife, such as cutting carrots. The cut vegetables look bigger. 4. Flat knife cutting is also called slicing, that is, the knife surface is parallel to the vegetable surface and pier. There are flat knives for pulling and cutting, as well as flat knives for pushing and pulling, such as cutting garlic and white meat. 5. The chopping method is to chop bones, chop minced meat and so on. And do not adhere to each other. Concentrate on cutting vegetables, don't scratch your fingers.