There are sooo many threads already about what knife to buy and how to sharpen. But we never talk about the important stuff like actually using your knives! If I talk to culinary students starting to work for real and needing to work faster or home cooks, one thing they always wish they were better at is using their knife.
In this thread I want to discuss any tips and tricks you have as far as actual cutting techniques to practice or to master
I'll kick it off with this: chinese style julienne
It's not what they teach you in culinary school - to make the neat little planks and then stack them in neat little piles and spend a lot of effort keeping it together with your left hand as you cut.
SImply cut as many planks as you want and lay them all out just overlapping each other. this is very easy with a cleaver because you just stand them up and tip them over with your cleaver and even fan them out with your cleaver. So what's the benefit?
1) It's never higher than two deep so it's very easy to keep it together.
2) You can do this basically the length of your cutting board. You never stop and stack the next 3 planks together. You can get all of it at once!
3) It's particularly good for wet ingredients that slide around ex tofu
4) It's easier to do thin strips
From there if you want to mince it, just rotate it and cut again
This works for bell pepper, tofu, etc. in any size of dice.
If you have any tips or tricks whether it is basic like this or the fastest way to cut some specific fruits or vegetables the please post here!