Frustrating knife cuts

Today was the most frustarting day of my culinary school history (of 3 weeks)
We learned the darn knifecuts...
my worst vegetable,,, the potato..
How in the world will I ever master the large dice or the brunoise.
Carrots are pretty easy.
Does anyone have a system?
Danielle

[Greg]

What kind of problems are you having, Danielle? BTW, if you still have all your fingers intact, it can't be all bad!

I have all 11 fingers.
Just kidding..
Well Iam from south america.. I have no clue what a 3/4 inch is supposed to look like.
Plus the worst of it all is I cannot for the life of me get the box to be straight.
You know where you cut the round edges to make a straight edge.
It's the most frustrating thing.
Iam off to study but am planning a 30 lbs of potatoes cuttingparty tommorrow night.
Danielle
any tricks you want to share?

[Greg]

Don't get too frustrated. Good knife skills don't come overnight; with some time and practice you'll do fine. Work on your technique first and speed will follow. A good grip will help. When I hold a chef's knife, I grip the handle with my middle, ring and index fingers. I pinch the blade between my thumb and the side of my index finger. Grip the knife tight enough so that it won't slip out of your hand, but not so hard that you have a white-knuckle death-grip on it. I get better control over the blade this way. However, if you hold it differently and have control still, use what's comfortable for you. Also, ask your instructors for help. They can give you hands-on demos that could be more helpful (plus, you're paying them an awful lot of cash. Get your money's worth). As far as the measurements are concerned, buy a plastic ruler that has inches on one side and centmeters on the other and keep it in your knife kit. For conversions, you can go here:
http://www.tarn-web.com/french/fracc...onversions.htm

[This message has been edited by Greg (edited 01-24-2001).]

[Dlee]

Danielle,

When I am cutting some products, I usually cut one side to make it flat. Then I lay it on the flat side and continue cutting. This stablizes the product. Another way is to use the slicer to make one cut/slices then finish cutting them however... This method I am sure you wont be able to do at school.

Another way is just buy a bag of potatoes take them home and pratice. This is truly the only way.

D.Lee

Chin up Danielle, just wait til you have to TURN the nasty suckers!

One of my class mates was making carrot brunoise yesterday: he lost the tip of his finger on the very first cut!

Practice practice practice! (my husband is already complaining that we're eating too much practice-veg soup!!)

Danielle:

Just ate in a restaurant where they serve an excellent corned beef hash (containing lots of taters). Guess what they serve with it? Hash Browns!

This has led me to think of your problem with the practice taters. You can have one meal consisting of:

Potatoes:
Soup
Salad
Mashed
Boiled
Pancakes
French Fried

Sound Yummy?

Ever hear of potato ice cream????

Well today I had another practice day.
I mastered the Tourne'.. go figure..
My Julienne is perfectamundo..
My large dice and medium dice and my paysanne for the life of me I cannot master.
You are right Iam practcing tonight..
I have already bought 20 lbs of potatoes.
I got another 100% on test number 2 and quiz number 1.
Danielle
Iam sorry for the guy in your class Anneke

Danielle:

Good going! Keep us posted. We are particularly interested in your potato marathon.

Danielle:

When life gives you potatoes, make french fries.

[layjo]

Yeah just practice as perfectly as you can and take your time (now a days) and with time you will pick up your speed and accuracy I remeber having to do alot of brunoise during my apprenticship. At first it was fustrating cutting so small and I didn't think it was neccesarry to cut things that small. I would say "darnet why do I have to cut these veggies so small". But now a days I can do it two to three times faster with more acuraccy and I understand their purpose in daily preparations.

[This message has been edited by layjo (edited 01-27-2001).]

Thanks guys.
Its' very frustrating.
The guys in my class are so frustrated too.
they keep cutting themselves and fight because they are having trouble.
Iam at work now and on my way home Iam picking up 20 lbs of potatoes.
My poor family is having potatoes all week.
Danielle

[Greg]

Keep a wet towel handy; you're going to have one messy knife! Congrats on the tourne', it's a tough cut.

[Mezzaluna]

I have a recipe for potato candy if you get tired of the other recipes....!

[cape chef]

Danielle,

Don't get discouraged.
It will come to you.
practice your allumettes and Juliene and batonnet,so you can really master the different size "stick" cuts.Square off one end of your potato and lay in flat on your board so it does not roll...But first pour a glass of wine,this will help you feel your cuts are perfect!!Then slice your potato from top to bottom,and make a stack (or not)try to keep the nose of your blade on the board and slide it forward as you cut down through the spuds,Different thicknesses determine the name of the cut.When you feel comfortable that you are getting nice squared of cuts then move some together and even them off. Then run your knife (keeping straight) down through your Batonnet.The batonnet cut is the cut used for Brunoise.
Just keep on practicing.eventually you will be the princess of Brunoise
cc