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Slice
Slice
- Slicing creates uniform, thin pieces by cutting straight down through food with a smooth, rocking motion from knife tip to heel. This fundamental technique forms the basis for most knife work, requiring proper blade angle and consistent thickness for even cooking. Good slicing technique involves moving the knife, not the food, while maintaining the claw grip for safety.
Use a rocking motion from tip to heel for clean cuts that don't tear or crush food.
Keep knuckles forward as a guide for consistent slice thickness.
Move your guiding hand backward with each cut, never forward toward the blade.
For bias cuts, slice at an angle to create larger surface areas for better caramelization.
Practice the claw grip religiously - tuck fingertips under knuckles for protection.
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