[deleted]
A chefs knife will do for everything. Keep it sharp enough and it’ll even slice bread. As for the onion horizontal cuts are unnecessary. Offset radial cuts are fine (as you move away from the centre vertical cut you angle it more). Image
[deleted]
Submitted 2 months ago by Trex202@lemmy.world to youshouldknow@lemmy.world
Comments
Scott_of_the_Arctic@lemmy.world 2 months ago
idiomaddict@lemmy.world 2 months ago
What’s the x axis on those graphs? I can’t zoom in enough on this picture to read it. I did look it up, but I only found versions with the exact same resolution
Psythik@lemm.ee 2 months ago
It’s not your fault; even if you could zoom in, there’s not enough resolution to make out any details.
Your Lemmy app is probably preventing you from zooming images beyond a 1:1 pixel ratio, preventing you from zooming them past their native resolution. Voyager doesn’t have that issue, if you were considering a different app.
Scott_of_the_Arctic@lemmy.world 2 months ago
I have absolutely no idea. I grabbed the first illustration that showed what I described (poorly).
milicent_bystandr@lemm.ee 2 months ago
I see the diagram: the first knife is for cutting bread. The second is for cutting fillets. The third is for cutting… chefs?
dual_sport_dork@lemmy.world 2 months ago
I will add another bullet point to the list above, specifically regarding cutting boards. Poly cutting boards are also acceptable and primarily what I use. However, if I see you using a glass cutting board or a plate as a cutting board, or chopping directly on your granite countertop, I am afraid I am going to have a hurt you.
I am, as you can imagine, the default knife sharpener within the circle of my family and friends. However for quite some years I would not sharpen any knives for my sister anymore because she refused stop using her stupid 1980s glass cutting boards. (I believe they were probably actually intended to be serving trays, but good luck making people understand that.) She kept complaining that my sharpening was “no good” because her knives dulled so quickly.
I was eventually able to coordinate with my brother in law who was also sick of it, and we located all of the glass boardlike objects in the house and surreptitiously threw them away.
RecursiveParadox@lemmy.world 2 months ago
Doing the lord’s work here.
Zwiebel@feddit.org 2 months ago
Is “poly” local american slang for plastic? Anyway I prefer wood because I’d rather have some wood fibres in my food than microplastic. Not that anyone knows if it’s actually harmful or not
dual_sport_dork@lemmy.world 2 months ago
Sort of. Polymer, actually. It’s a common end-run around calling something “plastic” outright because that in and of itself is typically a shorthand for “cheap” or “flimsy.”
Anyway, the plastic cutting boards in commercial use (i.e. the ones I use because I am that kind of nerd) are made of high density polyethylene.
RampantParanoia2365@lemmy.world 2 months ago
Wood for most stuff, plastic for meat and fish because I don’t want meat juice soaking into the wood.
walktheplank@lemmy.world 2 months ago
There are but two necessary knives. A chef’s knife and a paring knife. Sharpened appropriately. Usually not even a paring knife but sometimes the small size is beneficial.
Pulptastic@midwest.social 2 months ago
Bread knife would like a word. Chef knife technically works but bread knives are usually longer and work much better at cutting without smooshing.
walktheplank@lemmy.world 2 months ago
Sharpen your knife. If it’s not able to cut bread or tomatoes it needs sharpening.
Psythik@lemm.ee 2 months ago
Scissors too. A good pair of kitchen scissors makes slicing small vegetables like green onions much easier.
Mic_Check_One_Two@reddthat.com 2 months ago
I’d include a santoku in there, and probably some scissors. Sometimes you just need the straight edge of a santoku, instead of the curved edge of a chef’s knife.
overload@sopuli.xyz 2 months ago
Cleavers are really nice to have for chopping and transferring vegetables though.
verdigris@lemmy.ml 2 months ago
The chopping/grip advice is missing a critical component: your two farthest forward knuckles on your non-knife hand should be contacting the knife blade at all times. This gives you precise control and you know exactly where the cutting surface is. It takes a lot of practice to do properly, but that is how the pros do it. I recommend this video from Jacques Pepin for an example: youtu.be/nffGuGwCE3E
ChicoSuave@lemmy.world 2 months ago
Chinese chef knife is missing. It’s not a meat cleaver, the blade isn’t nearly thick enough for it, but it does make quick work of veg. It’s also one of the only knives used for Chinese cooking. Learned about it from Martin Yan.
gofsckyourself@lemmy.world 2 months ago
The chopping technique is not really that necessary. It’s great for chopping lots of veggies at speed, but if you’re just cutting veggies for a single meal then there’s not that much benefit unless you’re already highly practiced and that’s your default.
What’s far more important is just being cognizant for each cut you make. Walk don’t run.
JustAnotherKay@lemmy.world 2 months ago
The chopping technique is about eliminating risk, mostly. Sure for a single meal and being aware you’ll be fine. But getting into the habit of a good technique means you’ll be fine even when you’re tired or distracted
gofsckyourself@lemmy.world 2 months ago
If you want to spend the time and effort to practice that technique, go for it. But the benefits don’t really make it worth it for most people.
into the habit of a good technique means you’ll be fine even when you’re tired or distracted
The technique described in the image is not the only “good technique”. A person could reasonably develop their own “good technique” simply by being cognizant of their cutting.
Korhaka@sopuli.xyz 2 months ago
I just use a small knife and a big knife. This covers all use cases. Yes they also cut bread because I keep them sharp.
Omega_Jimes@lemmy.ca 2 months ago
“Pick the right blade.” Santoku. The answer is Santoku.
BackgrndNoize@lemmy.world 2 months ago
I don’t like the curved point of mine, I think I’ll go for a chef knife instead
randombullet@programming.dev 2 months ago
I’m a bunka kind of fella.
Lazhward@lemmy.world 2 months ago
Nah chef’s knives are better, more versatile.
Akasazh@feddit.nl 2 months ago
It might be a matter of preference/taste?
Agent641@lemmy.world 2 months ago
I use a couple of damp paper towels under the chopping board to hold it still, then when I’m done I use the damp paper towels to wipe the knife, board, and bench
Psythik@lemm.ee 2 months ago
Have you never heard of cross-contamination? Using the same towel that touched the counter to wipe the knife and cutting board as well is disgusting as fuck.
For your sake (and the sake of any guests you have over), I hope you’re talking about a workshop knife, not the kitchen. I hope you never get a restaurant job, either.
Mic_Check_One_Two@reddthat.com 2 months ago
Some people regularly wipe down their counters, or just fucking disinfect their work surfaces before they start cooking. Non-toxic disinfectants like Mean Green will work in 2 minutes, and you can spray it before you start pulling out your pots and pans. Then just wipe the counters really quick, and you’re good to go.
Feathercrown@lemmy.world 2 months ago
No, you are wrong. Countertops can be cleaned just as well as your kitchen utensils can. People make dough on them all the time.
Agent641@lemmy.world 2 months ago
Not with meat, or course. When chopping vegetables.
M137@lemmy.world 2 months ago
Of course this is done in idiocy imperial. Fuck your 'Murican “we need to be special so we use this objectively shitty thing to be different”. Only 3% of the world has a use for this, while the rest 97% are fucking tired of having to do extra work to convert.
Trex202@lemmy.world 2 months ago
What the fuck are you on about? What do you need to convert in this?
klemptor@startrek.website 2 months ago
I guess things like dicing = 1/4" cubes
who@feddit.org 2 months ago
If you use wooden cutting boards / blocks, rub some mineral oil into them every once in a while. This will limit how much water they absorb and make them less likely to warp or split.
ninjaturtle@lemmy.today 2 months ago
This should be noted that the knife part is only for western style knives. Same with the cutting technique. That’s only for a curved type blade.
jagged_circle@feddit.nl 2 months ago
I can’t even find a proper curved blade in most western kitchens I’ve visited…smh
ninjaturtle@lemmy.today 2 months ago
Are you saying that the chef knives they have are too straight for your liking? As you want more rocking motion. Probably best bet is a custom knife.
Pieisawesome@lemmy.dbzer0.com 2 months ago
Well this doesn’t even list all of the western style kitchen knives
tomi000@lemmy.world 2 months ago
- Why is this a jpg?
- No need for the horizontal onion cuts
- Nice guide nevertheless
Psythik@lemm.ee 2 months ago
This chart is missing a knife that I have. The blade hooks forward instead of backwards, like a bird’s beak.
Since it’s small and the tip extra pointy, I use it for precision cutting. I’ve also found it useful for thin slides of cheese, since the blade is also not as thick as the other knives in my set. Still, I’m wondering what its actual purpose is for.
13igTyme@lemmy.world 2 months ago
Santoku knife. I was just about to comment the same thing.
Psythik@lemm.ee 2 months ago
I have that one too but that’s not the knife I’m talking about. It’s about the size of a pairing knife and it hooks forward. (When I get home from work I can upload a picture if anyone cares to help out.)
rekabis@lemmy.ca 2 months ago
There is one knife I find absolutely essential that is missing:
Bec Oiseau. Sometimes also known as a sheep’s foot knife.
It’s a paring knife, but one where the blade is absolutely straight and it’s the spine that curves over near the tip. It works far better than any curved paring knife at cutting apart small items in the hand, like fruits.
Akasazh@feddit.nl 2 months ago
rekabis@lemmy.ca 2 months ago
Not all of them. Sabatier (with the elephant mark) made a Bec Oiseau with a straight blade. It was marketed with that knife-type name in Canada, specifically through Lee Valley, for a good two-plus decades.
Balthazar@lemmy.world 2 months ago
For an onion, I’ve never diced it by making the cuts indicated by number 1, figuring the layers essentially do that for you. Am I doing it wrong?
toomanypancakes@lemmy.world 2 months ago
Not wrong per se, but you’ll end up with more inconsistently sized pieces if you don’t do those initial cuts in my experience
Duranie@literature.cafe 2 months ago
I radially dice my onion. To me it seems like the horizontal and vertical cuts leave more uneven bits considering the layers already present. I angle my “vertical” cuts towards the center, then start chopping.
M137@lemmy.world 2 months ago
That makes uneven bits too though. Each layer will be of different sizes. There’s no truly perfect way that’s quick and easy but the best is what’s shown in the image.
theherk@lemmy.world 2 months ago
No, people do it both ways and you’ll even find both techniques by the pros. But anybody claiming it makes them more even I really don’t think is thinking it through. By adding the extra cut across those natural layers, you’re actually making to very small bits when the crosscut is near the layer boundary.
That’s why I think it is not only easier but superior not to add the crosscut.
Akasazh@feddit.nl 2 months ago
You can do number one, but when you reach the last four cuts, you flip the onion cut side down and dice from there.
This prevents wrangling the piece with the nails of your claw grip, as the base gets smaller and more difficult to keep up right.
It also prevents the more elongated cuts that so hurt (arguably, I’ve never had problems) the symmetry.
general_kitten@sopuli.xyz 2 months ago
they help with getting a nore consistent cut but in my opinion only case when it really matters if you really care about the presentation being perfect
toy_boat_toy_boat@lemmy.world 2 months ago
in my experience, granton blades just make the food stick more. i always figured it was just a lazy way for companies to save on materials.
dual_sport_dork@lemmy.world 2 months ago
It doesn’t help them save on material since the knife is ground from an originally flat slab of steel. The amount of material they remove from that bar is irrelevant to their materials cost, although it does add a bit of machine work.
The scallops in the blade are effective at preventing some foods from sticking only if you are using a long slicing motion. When chopping down from above they accomplish nothing.
toy_boat_toy_boat@lemmy.world 2 months ago
that settles it - i’m just a bad choppa
androidul@lemmy.world 2 months ago
darn I need to save this 🔖
unknown@sh.itjust.works 2 months ago
I use a bred knife to slice cheese off a block every day. Line it up and push down, one hand on handel the other on the spine at the top. It works better than any other knife to slice cheese blocks.
This post makes it sounds like I am committing a war crime.
priapus@sh.itjust.works 2 months ago
Buying a nice nice and sharpening stones making cooking so much more enioyable
randombullet@programming.dev 2 months ago
If you want a cheap cutting board because you can’t afford end grain, look into hinoki boards. They’re cheap and very soft wood.
As with all wooden boards, make sure you seal it first with a neutral oil such as mineral oil.
RampantParanoia2365@lemmy.world 2 months ago
[deleted]NielsBohron@lemmy.world 2 months ago
I think that’s a “santoku” knife, but I’m not an expert. And I think it’s the style of knife, not a brand, but it works pretty much just like a chef’s knife as near as I can tell (as a home cook that pays attention to techniques but hasn’t sought out training on knife styles before)
j_overgrens@feddit.nl 2 months ago
Santoku, maybe?
Please_Do_Not@lemm.ee 2 months ago
As a chef, the only inaccuracy I see here is that bamboo cutting boards are good for knives. They are a great, cheap, sustainable option, but the silica content makes bamboo incredibly hard, and it will dull your blades faster than wood or plastic cutting boards.
Valmond@lemmy.world 2 months ago
What about using the bread knife for meat?
dual_sport_dork@lemmy.world 2 months ago
“Produce” is presumably fruit and vegetables, although that’s a pretty broad category to lump together given that so many vegetables behave differently. Consider a tomato versus lettuce or a yam, for instance.
Scott_of_the_Arctic@lemmy.world 2 months ago
American for fruit and veg.
Please_Do_Not@lemm.ee 2 months ago
I don’t see this suggesting a bread knife for meat, but a dull serrated blade beats a worn plain edge for any purpose. And produce is anything grown like fruit and veg.
OrganicMustard@lemmy.world 2 months ago
I never understood why people use serrated knives for bread, it gets crumbs everywhere. I use a sharp chef knife instead and it’s much cleaner. I use it for 95% of stuff, there’s no much need for any other.
InquisitiveApathy@lemm.ee 2 months ago
Mic_Check_One_Two@reddthat.com 2 months ago
The best cutting boards use end-grain for this exact reason. It’s not just a decorative thing. The direction of the wood grain directly determines how quickly the board will dull your knife. Wood is made of two main parts: A hard fiber, and a soft filler in between each fiber. The hard fiber is what dulls your knife when you cut.
Imagine cutting on a tightly packed bundle of really tiny straws. If you cut across the bundle, your knife will be cutting into each straw, dulling in the process. But if you cut on the end of the bundle, the knife blade will slide between the straws instead of cutting them.
Image
The straws will last longer when you’re cutting on the end (because you’re not cutting them) and your blade will last longer (because it isn’t cutting the straws). And an end grain cutting board is essentially cutting on the end of the straw bundle.
acockworkorange@mander.xyz 2 months ago
Did you just make that illustration? It’s really neat!