The Manual - How to chop vegetables like a master

Fancy a spot of julienning? Chef Colin Bond explains the basics.
1 Make sure that your blade is freshly sharpened, you want your slices to be clean, a blunt knife will make the cuts harder to control.
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2 Use a “French knife”. These are designed so that they will ease the chopping motion by rocking on the chopping board as you go.
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3 Grip the knife similar as to how you would hold a tennis racket, this will give you more control when cutting.
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4 Hold your non-knife hand in a claw-type fashion, curling your fingers inwards to protect the tips, your thumb and pinkie will be behind your other fingers.
Chop veg aw55 Place this hand on the vegetable with your thumb and pinkie furthest away from the end you wish to slice. Rest the blade against the end joints of the fingers on the non-knife hand.
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6 Slice in a rocking motion pushing the blade down and forward. Using the finger joints of your non-cutting hand to guide the cuts. By moving your non-cutting hand along the vegetable you can control the thickness of the slices. Start slow and when you get used to the movements build up speed.

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