Professional cutting methods

Horizontal cutting, e.g. vegetables with uniform pressure from the top to the bottom, with the back part of the cutting edge.

The rocking cut, rock the knife back and forth from the tip to the end of the blade. Suitable for mincing work, e.g. herbs.

Uniform chopping by short downward and forward motions, keeping the tip of the knife constantly on the cutting board. The hand holding the knife determines the width of the cut, the guiding hand with fingers bent and securely holding the food material is moving back for the next cut.

Long downward and at the same time forward cuts, using the tip and the centre part of the cutting edge.