Knife Techniques - Revision history

You ate my cat: Undo revision 13213 by Epynevadyr (Talk) - Reverse vandalism

2010-11-18T15:03:19Z

Undo revision 13213 by Epynevadyr (Talk) - Reverse vandalism

Epynevadyr at 23:26, 17 November 2010

2010-11-17T23:26:45Z

Rein Masamuri: /* The guiding hand */

2009-05-28T00:54:47Z

The guiding hand

Rein Masamuri: /* The guiding hand */

2009-05-28T00:53:38Z

The guiding hand

Rein Masamuri: /* The guiding hand */

2009-05-28T00:42:24Z

The guiding hand

Rein Masamuri: /* The guiding hand */

2009-05-28T00:42:09Z

The guiding hand

Rein Masamuri: /* Grip */

2009-05-28T00:22:11Z

Grip

Rein Masamuri: /* Grip */

2009-05-28T00:21:53Z

Grip

Rein Masamuri: /* Grip */

2009-05-28T00:20:28Z

Grip

Rein Masamuri: /* Grip */

2009-05-28T00:18:37Z

Grip

@@ Line 5: / Line 5: @@
 For information on knife selection and terminology, see the [[Knife Guide]].
->==Honing==
+==Honing==
 The blade of a new knife is sharpened to a fine, tapered edge. Everyday use of a knife will cause its edge to become misaligned, detracting from the sharpness of the blade. You should realign the edge of the knife by honing the blade regularly. Eventually, however, the edge of the knife will lose its angle, and the knife will become dull. Honing cannot sharpen a dull knife, as this requires material to be removed from the blade itself, but honing can help prolong the knife your knife can function before it needs to be sharpened.
@@ Line 13: / Line 13: @@
 Honing the blade once a day before use or even once a week is usually sufficient, but if you use your knife heavily you may need to hone multiple times throughout the day.
 [http://www.howcast.com/videos/106-How-To-Hone-a-Knife Howcast on how to hone a knife]
 ==Grip==

@@ Line 5: / Line 5: @@
 For information on knife selection and terminology, see the [[Knife Guide]].
-==Honing==
+>==Honing==
 The blade of a new knife is sharpened to a fine, tapered edge. Everyday use of a knife will cause its edge to become misaligned, detracting from the sharpness of the blade. You should realign the edge of the knife by honing the blade regularly. Eventually, however, the edge of the knife will lose its angle, and the knife will become dull. Honing cannot sharpen a dull knife, as this requires material to be removed from the blade itself, but honing can help prolong the knife your knife can function before it needs to be sharpened.
@@ Line 13: / Line 13: @@
 Honing the blade once a day before use or even once a week is usually sufficient, but if you use your knife heavily you may need to hone multiple times throughout the day.
 [http://www.howcast.com/videos/106-How-To-Hone-a-Knife Howcast on how to hone a knife]
 ==Grip==

@@ Line 33: / Line 33: @@
 [[Image:Claw.jpg‎|left|thumbnail|The Claw Grip]]Your non-dominant hand is used to hold the food on the cutting board and stabilize it as it is being cut by the knife. Using the proper position for your guiding hand helps you position your knife properly, make evenly-sized cuts, and keep your hand safe. Hold food so that your hand and forearm are facing the side of your knife.  Always hold food with your fingers bent back, so that your knuckles are positioned forward, and your fingertips are safely tucked underneath (often called a claw grip).  Use the knuckles of your index, middle, and ring fingers to guide the knife by holding them against the side of the blade. As you cut, the side of the blade should slide up and down the knuckles of your guiding hand. Hold your thumb and pinky finger further back, so that as you chop, the knife and your three fingers move towards them.
-<br><br><br><br><br>
+<br><br><br><br><br><br>
 ==Slicing medium ingredients==

@@ Line 32: / Line 32: @@
 ==The guiding hand==
-[[Image:Claw.jpg‎|left|thumbnail]]Your non-dominant hand is used to hold the food on the cutting board and stabilize it as it is being cut by the knife. Using the proper position for your guiding hand helps you position your knife properly, make evenly-sized cuts, and keep your hand safe. Hold food so that your hand and forearm are facing the side of your knife.  Always hold food with your fingers bent back, so that your knuckles are positioned forward, and your fingertips are safely tucked underneath (often called a claw grip).  Use the knuckles of your index, middle, and ring fingers to guide the knife by holding them against the side of the blade. As you cut, the side of the blade should slide up and down the knuckles of your guiding hand. Hold your thumb and pinky finger further back, so that as you chop, the knife and your three fingers move towards them.
+[[Image:Claw.jpg‎|left|thumbnail|The Claw Grip]]Your non-dominant hand is used to hold the food on the cutting board and stabilize it as it is being cut by the knife. Using the proper position for your guiding hand helps you position your knife properly, make evenly-sized cuts, and keep your hand safe. Hold food so that your hand and forearm are facing the side of your knife.  Always hold food with your fingers bent back, so that your knuckles are positioned forward, and your fingertips are safely tucked underneath (often called a claw grip).  Use the knuckles of your index, middle, and ring fingers to guide the knife by holding them against the side of the blade. As you cut, the side of the blade should slide up and down the knuckles of your guiding hand. Hold your thumb and pinky finger further back, so that as you chop, the knife and your three fingers move towards them.
 <br><br><br><br><br>

@@ Line 33: / Line 33: @@
 [[Image:Claw.jpg‎|left|thumbnail]]Your non-dominant hand is used to hold the food on the cutting board and stabilize it as it is being cut by the knife. Using the proper position for your guiding hand helps you position your knife properly, make evenly-sized cuts, and keep your hand safe. Hold food so that your hand and forearm are facing the side of your knife.  Always hold food with your fingers bent back, so that your knuckles are positioned forward, and your fingertips are safely tucked underneath (often called a claw grip).  Use the knuckles of your index, middle, and ring fingers to guide the knife by holding them against the side of the blade. As you cut, the side of the blade should slide up and down the knuckles of your guiding hand. Hold your thumb and pinky finger further back, so that as you chop, the knife and your three fingers move towards them.
-<br><br><br>
+<br><br><br><br><br>
 ==Slicing medium ingredients==

@@ Line 18: / Line 18: @@
 [[Image:Hold_knife_2.jpg‎|right|thumb|Holding the knife from the back]]
 Most chefs pinch the blade of the knife at the bolster with their thumb and index finger, and then wrap their remaining three fingers around the handle. If you have smaller hands, you may only need to place your thumb on the bolster, or simply wrap all your fingers around the handle with your thumb at the side, but this can lead to you having less control. Do not place your index finger on top of the spine of the knife, as this makes it difficult to balance.
-<br><br><br><br><br><br><br><br><br><br>
+<br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br>
 ==Slicing small ingredients==