Slicing Techniques — Uygulama Modu

Flatten One Side of a Round Vegetable

Cut a thin slice from one side of a carrot or potato to create a flat surface.

1 min The vegetable stays steady on its flat side and does not roll. Turn the vegetable so the flat side rests on the board, then continue slicing.

Slice to an Even Thickness

Hold the knife almost perpendicular to the board as you slice, and move the knuckles of your guiding hand back the same distance for each slice.

3 min The slices are close in thickness and look similar when held up to the light.

Make a Bias Cut

Hold the knife at an angle as you cut a carrot or celery to create a wider surface than a straight slice.

2 min The slices are slanted and elongated, with a broad surface for sautéing.

Find the Direction of the Meat Grain

Look at the fine lines on the meat’s surface and guide the knife perpendicular to them, against the grain.

2 min The slices show short cross-sections rather than long fibers. Hold the meat on a stable surface so it does not slip as you cut.

Make a Chiffonade

Stack broad leaves from largest to smallest, roll them tightly, then slice the roll crosswise into thin strips.

2 min When the roll opens, the leaves separate into thin, even ribbons.