Why do chefs cut food so fast, do they have a special knife or is it?!
Why do chefs cut food so fast, do they have a special knife or is it?
a special technique. They can also cut things so finely it really makes me mad!!!
Answers: With practise, all people can learn to chop food fast. It is not an art, just practise. I have five knives in my job which I use on a regular basis, and each one has a particular job.
My 9 inch `chefs` knife is used for chopping veg and slicing meat, it is the knife I use the most often.
I have a 9 inch Japanese vegetable knife which is ideal for chopping veg.
A pearing knife for peeling veg and small intricate cutting.
A meat cleaver and a bread knife.
These are all the knives a chef needs
The knives are VERY sharp and are sharpened after every use. Keep practising and your chopping will speed up. And yes! They are expensive but will last a lifetime. Don't forget use a very sharp knife and mind your fingers.
Someone above mentioned `Sabatier`. They are an excellent knife for a beginner, and have an excellent warranty and are of a good price. Source(s):
Chef for 27 years. Practice and expensive sharp knives I may call it a special technique. But with practice is what got them to cut like that. If you practicied, you could do that! special knifes and skill
and a lot of cuts lol A sharp knife and lots and lots of practice.
Also knowing the right type of knife to use for a particular task also helps. It's no use trying to chop things with a paring knife. you need a sharp knife and knowing how not to cut your fingers off.... They've had years to practice. I've noticed that the chefs on TV generally use a "chef's knife" when they are chopping food. Yes, they use a special knife: it has a blade.
And, again, yes, they do have a special technique; it is called "experience".
Don't get mad, get better. Very expensive very sharp knives and years of practice it's practice the more you do something the better you get, that may sound simple but it's true there's really no special technique that they use they just keep the fingers they don't use away from the blade and cut away, the more they do it the more confidence they get from using the knife. Practice. Practice and sharp knives. I use Sabatier. Go at your own pace and you will gradually build up speed, keep your fingers tucked in and feed through what you are cutting with your thumb. Be careful :-) practice!
it goes with their job as a chef. well there knives are pretty sharp but i'd have to say they can do it fast and finely because they do it all day everyday so unless you are a chef or someone that works with knives all day i wouldn't be too worried if you cant practise make perfect so if they cut their finger off they wont notice Sharp knife, skill and practise, plus a certain amount of confidence and courage. It's not a "special" knife. It's a sharp knife that they are comfortable with. And it's mostly practice. There are certain techniques you learn in culinary school, and the help, but practice, practice, practice. A sharp knife made of good quality steel (usually German or Japanese) that keeps its edge and is sharpened constantly.
As for technique (assuming you're right handed):
take the object to be cut - such as an onion - in your left hand. Ensure it has a flat side and place this down on a flat, level board (wood or plastic - marble or glass ruin the blade).
put your thumb to the back of the onion and your first two or three fingers (depending on size) to the edge that is to be cut. Make sure that the bottom knuckle is straight and that your fingertips hold the very edge of the onion.
Now make a slice with your right hand down the line of your fingers - you want to rub the knife down your fingers.
As you lift the knife for the next slice, move the onion gently forward with your thumb, pushing through enough onion for the next slice.
Just practice, practice, practice slowly at first until you can gain some speed...
Check out me pal Trig's video below no need of special knife , it's only comes from practice and experience, you can do it too They're just showing off! Their knives are very sharp and in a restaurant kitchen you have to be quick, but it really isn't necessary to try to imitate them. We use a very sharp knife and the right knife for the job.
Very rarely do I pick up a knife and not sharpen it. Keep it sharp, keeps it safe also. They have razor sharp knives and that enables them to cut quickly and finely. They always tuck the ends of their fingers under. Like all things - practise makes perfect - most have had to go through a few years of chopping 200 onions at a time. The use of an excellent sharp knife only comes with practise.
So keep at it and don't get mad - get even.......xxx