Chefs in China have always had the saying that "a knife is a knife and a knife is a knife.". In other words, a qualified chef, knife work is the foundation.

A friend of mine, majoring in cooking at the university,

It took only two months to sharpen the knife, starting with knife selection, slitting and cutting, first with red bricks, then with water stone, and finally with bluestone;

After that, I practiced the work. First, I practiced the empty cutting, that is, I cut over the chopping block with a knife, and then I practiced the fingering of my left hand, which lasted for about another month.

Then cut the newspaper, first a newspaper, slowly become a newspaper, and then cut a thin magazine, this is another month;

Then cut potatoes, mustard tuber, meat, push-cut, jump-cut, top-cut, bottom-cut, all kinds of flower knives, chopping, chopping and so on.

The basic skills of knife workers have been practiced for half a year.

Then practice spoon skills, learn hot dishes, cold dishes, food carving and pasta. ......

I graduated in three years, went to a restaurant as an apprentice, and started cooking on the stove two years later. .....

Other basic skills will not be described one by one, and you will come into contact with them gradually.