I've been a big fan of ChefTalk for a while now, but mostly just read the posts. However, I come to you all with a dilemma.
I recently enrolled in a culinary arts course with a school in NYC. I have the passion for it and have been cooking for a while, but my knife skills are just not up to par. Particularly with medium dicing potatoes.
Long story short, every time I try to cut into a potato to make the starting rectangular block, I end up either cutting the sides at a 10° angle left or right. I have little issue getting the dimensions right on the final cuts, but my shapes are all off as a result - these aren't perfect squares, at best they are rhombuses.
I asked my teacher for help, but he just said "I don't know. There's no trick to cutting straight. Just cut straight." Obviously, not the guidance I was hoping for.
So I turn to you guys. I've been practicing 10 hours a week and my cuts are still rough. My blade is sharp as can be, but somehow I always end up with an angle - even when I line up the blade and food perpendicular to the cutting board.
Does anyone have any suggestions on how to keep a level cut on both a high cut and low cut? I'd really appreciate any advice given to correcting my cuts.