How to cut like a chef?

Les Artisans du Couteau offers you a wide choice of kitchen knives of quality, from the knowledge -do French! If the right tools make the right workers, it is still important to know the tricks to be able to master the art of cutting.

The famous chef Jean-Luc Germond, belonging to the circle of Maîtres Cuisiniers de France, which brings together some of the most experienced chefs in France, has agreed to test our knives to prove their effectiveness. Discover his talent and be amazed!

To try to reproduce these meticulous gestures, here is what you need to know:

How to properly hold your knife?

To master the art of cutting, it is necessary to hold your knife well, and few people do it correctly.

1. Grasp the handle of your knife and wrap only your middle, ring and little fingers tightly under the handle.
2. Hold the base of the blade between your thumb and index finger.
3. Position your hand so that you are comfortable doing points 1 and 2.

It therefore corresponds to the optimal way to hold a knife by combining safety and maneuverability.

How to properly cut food?

In order to cut some basics are to be known.

The hand that holds the food

First, the hand holding the food should be bent as if holding a tennis ball. The fingers are bent perpendicular, or even a little more, to the food so as not to cut themselves. You need to have a firm but flexible hold to be able to move your hand.

The hand that holds the knife

The blade of your knife should be positioned against the knuckles of the curved fingers on the food. Then, the tip of the blade should first "dip" into the food and then touch your board. Once the tip of the blade has touched the board, it's the rest of the blade that should nestle in there. Finally, bring the knife back towards you. Move the hand holding the food back and repeat this swinging motion, without lifting the edge of the blade higher than your bent joints to avoid cutting yourself.

It is practice that will make this cutting gesture more and more fluid and therefore faster.

This cutting method is particularly used for large knives such as Chef's knives and the Santoku.