Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen by Weinstein Norman

Author:Weinstein, Norman [Weinstein, Norman]
Language: eng
Format: epub
Publisher: ABRAMS
Published: 2012-05-18T04:00:00+00:00

The Palm-on-Top Hold

Use this position to cut bagels and rolls, butterfly cuts of meat, and get those last few slices from large, round fruits and vegetables.

• Place the whole palm directly on top of the item you are cutting.

• With the knife positioned parallel to the board, push forward for bagels, rolls, and sheet cakes, or pull for chicken breasts and chops.

The Arc Hold

Use this technique for greater stability when cutting a carrot or shallot in half lengthwise or making that last pull near the thumb of the holding hand.

• Hold the thumb and the middle, or several fingers on either side of the item.

• Place the knife through the arc and make an angled cut either by pushing or pulling.

These are the basic positions of the guide hand. Others will be introduced as we work through the various techniques. You may even discover your own comfortable positions. In the next section you’ll put it all together using the chef’s knife.

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