A guide to common knife cuts drawn from Chinese culinary techniques.
Knife skills are an essential part of any culinary tradition. They give cooks the ability to safely and efficiently cut up ingredients in ways that are appropriate for the dishes they'll be used to create.
One of the things to keep in mind about these cuts is that they were developed for use with a Chinese-style cleaver. Unlike cleavers from Western culinary traditions, which are primarily used for chopping through bones, Chinese-style cleavers are incredibly versatile, used for vegetables just as often as they're used for slicing fish or cutting up meat.
This technique gives you a high degree of precision because you start the cutting motion with the thinnest part of the blade, toward the tip.To start, position your non-dominant hand over the ingredient and form your fingers into a claw. Using the knuckles of your non-dominant hand as a guide, start slicing the ingredient by moving the knife forward as you press down, starting with the front part of the blade and using as much of its length as is necessary to complete the cut.
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