Hey,
I'm not sure if this is the right forum, but I was just wondering how the chefs cut onions with one downward motion (chopping). Is it because of the sharpness of the knife. I have a decently sharp knife and it can cut through in one downward chop but not enough to do it like repeatedly like they do. They make it look like cutting a mushroom. However, with my knife if I give it a little forward movement it will go right through with no force. Are pro chef knifes actually sharp enough to just cut through an onion with no forward motion as if it was a mushroom?
One more question. Watching too many cooking shows, I know. I see that chefs sometimes boil water in a kettle and add it to a skillet. Is this quicker or more efficient than just heating the water in the skillet till it boils?
Haha i know they're stupid questions so thanks for your replies
I'm not sure if this is the right forum, but I was just wondering how the chefs cut onions with one downward motion (chopping). Is it because of the sharpness of the knife. I have a decently sharp knife and it can cut through in one downward chop but not enough to do it like repeatedly like they do. They make it look like cutting a mushroom. However, with my knife if I give it a little forward movement it will go right through with no force. Are pro chef knifes actually sharp enough to just cut through an onion with no forward motion as if it was a mushroom?
One more question. Watching too many cooking shows, I know. I see that chefs sometimes boil water in a kettle and add it to a skillet. Is this quicker or more efficient than just heating the water in the skillet till it boils?
Haha i know they're stupid questions so thanks for your replies