Gday,
Just curious as to whats the best part of your hand to strike the spine of the knife to get it through say bones and such, without killing the meaty part of where the thumb meets the hand where i currently strike it, or is this simply something your hand gets used to over time like burns?
I recently started at a modern Asian restaurant and found that i had to strike the back of the knife a lot more commonly than where i did with more western cooking as im dealing with a lot more poultry and such. Maybe im just using the wrong part of my hand... any advice would be great!
Thanks in advance, Vigilant.
Just curious as to whats the best part of your hand to strike the spine of the knife to get it through say bones and such, without killing the meaty part of where the thumb meets the hand where i currently strike it, or is this simply something your hand gets used to over time like burns?
I recently started at a modern Asian restaurant and found that i had to strike the back of the knife a lot more commonly than where i did with more western cooking as im dealing with a lot more poultry and such. Maybe im just using the wrong part of my hand... any advice would be great!
Thanks in advance, Vigilant.