Essential Knife Types and How to Use Them — Uygulama Modu

Hold the Knife with a Pinch Grip

Hold the knife with your thumb and index finger on either side of the blade, just above the edge.

2 min You can guide the knife tip precisely without gripping only the handle.

Use the Claw with Your Guiding Hand

As your other hand holds the ingredient, curl your fingertips inward and let the flat side of the knife rest against your knuckles.

2 min Your fingertips never extend in front of the blade. Keep this position for every chopping task, especially as you work faster.

Hone the Knife

Hold the steel rod vertically. Slide the knife down along the rod at an angle of about 20°, making the same number of passes on both sides.

1 min The edge cuts paper or a tomato more cleanly without pressing down. Brace the rod against a stable surface, or hold it carefully in your hand.

Sharpen the Knife with a Whetstone

Hold the knife against the whetstone at a consistent angle and move the blade steadily from one end to the other. Make the same number of passes on both sides.

5 min The knife cuts paper or a tomato easily without pressing down. Place the stone on a stable surface and keep your hand out of the knife’s path.

Hand-Wash and Store the Knife

Hand-wash and dry the knife immediately after use, then place it in a knife block or on a magnetic strip.

1 min The knife is dry, its edge is protected, and it is stored on its own. Before putting your hand in the dishwater, look to see whether a knife is inside.

Hwachae | Korean Chilled Fruit Dessert

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