Things to Know to Become a Pro Knife User

In the bustling atmosphere of a professional kitchen, the rapid-fire chopping of a seasoned chef can be mesmerizing, often accompanied by the rhythmic "tatatatatann" sounds as the knife meets the cutting board. While this display might seem impressive, it's a sign of a practice that's not quite ideal.

Understanding the Sound of Precision

The hallmark of a truly skilled chef lies not in the noise produced during chopping but in the subtlety and precision of their technique. The sound that should dominate is not the clatter of the knife against the board, but rather the gentle slice of the knife through the ingredients. The essence of proper knife use is in "cutting"—a task that requires finesse, not force.

Technique Over Force

Master chefs employ a technique focused on thevertical motionof the knife—either pulling or pushing, but never pounding. The idea is to glide through the ingredients with ease, avoiding any unnecessary impact on the cutting board. This approach not only showcases the chef's skill but also preserves the knife's sharpness.

The Impact on Knife Longevity

A common lament among chefs is the rapid dulling of their knives, often attributing it to the very act of chopping. However, the culprit is usually the repetitive striking of the knife against the cutting board. A knife that's truly sharp demands minimal effort and should never need to be "hit" against the board. Adhering to this principle not only enhances the quality of the cut but also extends the life of the knife.