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See that rocking motion? See how the knife never leaves board but instead rocks back and forth as it slices through the celery? It’s called a “rock chop” or “rocking chop” and it’s the most common action you’ll need when prepping ingredients to a professional standard. It’s an action you’ll get faster and faster at with practice, but it’s a nightmare if your knife is blunt, so get sharpening! | Emily Leary | Facebook
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Do you have a nakiri knife? Here’s what it is & what I use it for. In Japan, a #nakiri is a vegetable knife. It’s designed to handle a full range of vegetables, and a lot more, with ease. Use it with a simple push cut instead of a rocking cut. The straighter edge means more of the blade contacts the board with each cut for extremely efficient slicing and dicing. Want to see how I use this knife? Check out my sweet potato shrimp fritter recipe in my Substack newsletter. Link in bio. Bonus: subscr
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