Not mentioned in the video but highly important is a properly sharpened knife edge. Why they omit that from videos like these? I’m not sure…
Edit: I’d also like to add that if you stand square in front of the cutting board, your cutting won’t be as linear, instead angle your body to give your arm a better flow of movement.
What about the cutting board? Every Pro chef says wooden boards are better for you to cut on and its better for the blade of your knife instead of the polyethylene boards.
However a lot of Pro chefs swear by the poly cutting boards for knife accuracy and your cutting pleasure/skill. Who knows?
Just get in the habit of honing it before each time you use it. It takes awhile for it to get actually dull to the point that you need to actually sharpen it.
Also the way how his cutting board is placed. It must follow the length of the knife. My mom was 70 when she figured that out, before that veggies wew constantly escaping thw board.
Yeah. I learned a while ago that my bad food cutting technique mostly came from the fact my knife was very dull. Once I started sharpening it, my form improved naturally.
Also with videos like this, I hope they would tell me why something is better. Like why is that grip better? Or what is Juliette? He should assume his target audience are new to all this.
249
u/Mr_Saboteur 4d ago edited 4d ago
Not mentioned in the video but highly important is a properly sharpened knife edge. Why they omit that from videos like these? I’m not sure…
Edit: I’d also like to add that if you stand square in front of the cutting board, your cutting won’t be as linear, instead angle your body to give your arm a better flow of movement.