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In order to cook like a professional, the right cutting technique is one of the most important things you need to learn.
Different recipes use different cutting techniques, so it's important to know when and how to use each method.
Improper cutting can lead to unexpected taste in the food, or worse, a food that tastes bad.
So, Wok Fusion provides a guide for those who don't know the difference between slicing and cutting.
It is important to consider two things before starting cutting.
These are the right Chinese kitchen knives to buy and hold it with proper grip.
These two things can have a significant impact on the effectiveness of your cutting skills, so it suggests that you read more about these in the following two sections.
When choosing the right Chinese kitchen knife, it is important to decide what you want to cut.
Is it thick meat or meat with bones?
If this is the case, it is important that you only use heavy cutter, light or medium cutter does not cut thick objects without significant damage to the knife.
On the other hand, if you only need a cutter to do some light cutter, cutter or peel cutter, a light cutter is ideal due to the light weight.
Of course, the medium weight cutting knife is the most popular cutting knife;
The medium-weight cutter combines the ability of light cutting with the power of heavy-duty cutter, providing the best choice of both worlds.
Therefore, for those who learn to cook, a medium-weight cutting knife is the best option for them to buy.
No matter what cutting knife you choose, it is important to get a cutting knife made of high cutting.
Stainless steel.
There is absolutely no alternative to the selection by a high quality meat cutter
Stainless steel.
These cutting knives provide a comfortable feeling with good weight distribution and are easy to clean and sharpen.
Other cheap cutting knives are made of traditional carbon steel or simple low quality stainless steel.
However, these cutting knives have great disadvantages: carbon steel cutting knives are easy to sharpen, but they rust and change the color of acidic foods.
As you can imagine, there is nothing worse than seeing rust and discoloration on your meal.
On the other hand, the stainless steel cutter is the opposite of rust, but very hard to Sharp.
Again, it's hard to make your meal normal with a dull blade. High-
The carbon stainless steel cutter eliminates both issues and is clean, rust-proof and easy to Sharp.
Everyone who cooks often tells you the same thing; high-
Carbon stainless steel cutting knife is the perfect cutting knife.
So, remember, there is no substitute for chinese cutting knives.
Now that you 've got your Chinese kitchen knife, it's important to learn how to master it.
This is a key idea because improper grip can lead to accidents (both painful and painful) and also cause your hand to start getting hurt due to stress.
So the idea is to use a meat cutter in a way that feels comfortable, while also giving you as much power as possible.
Therefore, chefs around the world think that only the grip is the real grip.
Use your writing hand and hold the cutter with its handle.
Then, move the hand up the cleavers handle all the way.
Move your thumb to one side of the cutter blade near the thickest part of the cutter.
Move your index finger to the opposite side of your thumb.
Grab the top of the cleat handle with your other three fingers.
So only three fingers in your hand should hold the handle, and the other two are placed on the actual knife cutter.
While it may seem a bit uncomfortable at first, it is important that you practice using this grip as it allows maximum control but does not fatigue your arms.