About the cutting Technique

Sharpening and Knife Efficiency

When sharpening a knife on a grindstone—which I highly recommend, either at home or by a professional—you create a microscopic set of ‘teeth’ along the edge of the blade. Because of this, a knife functions best when used similarly to a saw or a bread knife. To maximize efficiency, always move the knife back and forth rather than applying direct downward pressure.

Cutting Soft Ingredients

For softer ingredients like tomatoes, start by placing the heel of the knife on the item. Then, gently pull the knife towards you, using a slicing motion rather than pressing straight down. This technique helps preserve the juices and maintains the ingredient’s texture.

Cutting Hard Ingredients

For harder ingredients such as carrots or celeriac, begin cutting closer to the tip of the knife. Then, let the natural weight of your arm and wrist guide the blade forward and down through the item. This method reduces strain and ensures a cleaner cut.

Avoid Straight Up-and-Down Chopping

Simply chopping up and down is not an efficient technique, as it doesn’t take advantage of the blade’s natural ‘teeth.’ Imagine trying to cut wood by just pushing a saw straight through—it wouldn’t be effective. Instead, always incorporate a slicing motion to achieve the best results.