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Food That Sticks To Your Knife -- How to Handle It - Page 2

post #31 of 35

Not being a pro cook - I aim for a medium cutting rate.  I like to get the pieces the same size, and definitely use the claw method.  I don't move the piece I'm slicing, I move my hand.  Obviously, moving the piece being cut is something someone in a pro kitchen would be most likely to use.

 

I favour slanting the knife away slightly from what I am cutting, just for convenience's sake as speed is really not an issue,  If a bit gets stuck or on the wrong side of the knife, it gets flicked away to where it belongs.

 

The board does count - it made it known to me when I stacked it wrongly in a high shelf.  Came down onto my poor ol' head and got cracked.  The board - not the skull   Board got cracked.  Guess I have a thick skull.   But it did hurt quite a bit.

 

P.S. Siduri - your kitchen sounds like mine.  It looks like a bomb has struck after dinner!

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #32 of 35

I'm curious to explore this. 

I don't know if it was clear what I was describing.  I cut VERY fast.  I cut very accurately too. 

 

I don;t have any big big boards, the biggest i have is about 10 X 13 inches.  I work in a mess.  I will never be otherwise - it's a lifetime trait.  I do all kinds of different things, from drawing and calligraphy and painting to writing papers to sewing, and i always have a pile of stuff around me and a very small work area.  It's how my mind works i guess.  I manage to find ways to make it work.  I rarely lose things (except cucumber slices).

 

So my method, which does not limit my speed or accuracy, is to slightly slant the cucumber and slightly tilt the knife so that if you drew a line through the cucumber and a line through the knife blade edge (blade to top where it goes through the cucumber) you would get a right angle from cucumber to knife, but a very low angle of the cucumber axis to the board.  I use this only for thick things where lift the entire blade off the table and chop down with a wrist movement, quickly and accurately, not for chopping, say, celery, where you keep the front of the blade on the board and lift the back

 

It works. 

 

It makes the slices fall behind the knife more or less in the same area, none roll off that way, few jump off that way. 

 

So, whether it is classical technique or not (which is irrelevant to me, I care only if something works), what possible disadvantage do i have? 

 

I am not slow.  I can't slice slowly - slow is against my nature.  If anything, most people tell me i do stuff too fast (but i have only cut myself when i've been slow and therefore distracted.) 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #33 of 35
Thread Starter 

Carissima Siduri,

 

[W]hat possible disadvantage...?

 

Couple of thoughts: 

 

A.  You're right, it's all about results.

 

B.  But as to possible disadvantages, here are a few: 

  1. You said it yourself, your stuff rolls around. 
  2. You'd be more efficient if you cut down through the cucumber, rather than pulling the knife through it. 
  3. For most people, but I accept not for you, doing it your way would make them very inconsistent. 
  4. You can't both tilt the food and use the "claw" method of keeping your offhand safe, and your slices thin and consistent.
  5. Hitting the board with your edge not square dulls the knife quickly.
  6. Some people can overcome a messy workspace, others not so much.  I'm naturally messy, at least in part because of severe ADD.  It's impossible for me to keep my space organized all the time.  In order to stay organized enough that I can control timing, I find that I have to clean up several times during the cooking process. 

 

BDL

post #34 of 35

 In order to stay organized enough that I can control timing, I find that I have to clean up several times during the cooking process. 

 

I don't understand why that's a problem. Cleaning as you go, in the long term, is actually faster.

 

I have to do the same, due to lack of work space. If I didn't periodically clean after myself I'd never get anything finished.

 

This is the same reason why, unlike under pro conditions, I don't let everything build on the board. As each ingredient is prepped it gets transferred to a mise bowl or other container.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #35 of 35

 

Quote:
Originally Posted by boar_d_laze View Post

Carissima Siduri,

 

 

Couple of thoughts: 

 

A.  You're right, it's all about results.

 

B.  But as to possible disadvantages, here are a few: 

  1. You said it yourself, your stuff rolls around. 
  2. You'd be more efficient if you cut down through the cucumber, rather than pulling the knife through it. 
  3. For most people, but I accept not for you, doing it your way would make them very inconsistent. 
  4. You can't both tilt the food and use the "claw" method of keeping your offhand safe, and your slices thin and consistent.
  5. Hitting the board with your edge not square dulls the knife quickly.
  6. Some people can overcome a messy workspace, others not so much.  I'm naturally messy, at least in part because of severe ADD.  It's impossible for me to keep my space organized all the time.  In order to stay organized enough that I can control timing, I find that I have to clean up several times during the cooking process. 

 

BDL

Caro BDL

Thanks . 
I can't figure out how to make this new setup break a quote down into parts.  Oh well. I'll address point by point. 

  1. my stuff rolls around if i DON'T slant the knife and food.  Otherwise it falls right where i want it.  My problem with rolling and flying disks was using the more traditional position.  But since I slant my knife back towards the board, the stuff falls on the board. 
  2. I definitely cut down through the cucumber.  (How irritating not to be able to draw on the screen!  I would show you the way i set it up, which it requires a thousand words to explain!)  Anyway, the knife in my right hand just drops down, hardly any pressure needed.  I "hinge" the movement at my wrist.  I don;t slide the knife, i only slide the knife to slice bread.   Oh, actually, no, I do if i;m at someone's house who doesn;t have a "real" knife, but most of these have received knives as housegifts!
  3. no, the movement is the same, the slant is minimum, and it is the same movement repeated quickly while slowly moving the knife along, so consistency doesn;t depend at all on the angle but on how evenly I move the knife.
  4. I don;t know what the claw method is.  I never cut my hand so what i do is safe, i stop before i get to the end, but i'm not sure what you mean here. 
  5. Ok, i see about hitting the board with the angled blade might be hard on the blade.  Good point. 
  6. I probably would have been "diagnosed" with "attention deficit" or "hyperactivity"*, but fortunately i grew to adulthood long before that particular acronym (adhd) was invented and am just "messy" - never really made a difference in my life that mattered any more than not ever having memorized the multiplication and addition tables.  (i elaborated a very clever way to count without drawing dots or using fingers, and never could abide the thought of memorizing something that could be reasoned!  Anyway, i seem to do ok).  Anyway, yeah, i'm one of those people who come home with the shopping and start ripping open the bags and cooking with stuff still piled all over the kitchen. I could never be a professional chef, but i wouldn;t want to be.  I;m often doing several dishes at once. 

 

* as a diagnosis, it tells you about as much as "stomach ache"

  1.  
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
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