How to Cut Food the Proper Way

Whether you are a chef or someone who cooks meals from scratch in your kitchen at home, you are going to spend a great deal of your time cutting and chopping food. Of course, safety is the most important thing because you are dealing with very sharp utensils. It is also important to cut the food properly; cutting should eliminate the unsavory parts and also make the food look pretty when you present it at the table.

Things You'll Need

• A good sharp set of knives
• Cutting board

Instructions

1. 

   Make sure the knives you are using are sharp! A dull knife can actually "slip" off the food you are cutting and hurt you. Most people who cut and chop food often have a favorite knife they use in the kitchen, a kind of universal tool. Choose a knife that you are comfortable with that is large, with a slightly rounded bottom edge.

2. Clean and prepare your cutting board so it is stable, and not moving around on the counter. When cutting vegetables for a salad, or another type of recipe, be sure you start by getting rid of seeds, skin, pits, and all the other parts that are not edible. For veggies like cucumbers, celery and carrots, be sure you cut a small section off each end and discard. These "end pieces" are usually shriveled and not tasty. Slice pieces on a slight angle. This actually makes the cutting easier, and it looks better in your presentation.

3. Cutting and slicing firm, round foods like onions can be more tricky because they tend to roll around on your cutting board. Give the onion "feet", by slicing off one end and making it flat so it will sit on your cutting board without rolling around. Then, peel off the skin, and slice to your desired thickness. If you want to chop or dice an onion quickly and safely, here is the best technique. Peel off the skin and cut the onion in half. Place each half flat side down on the board. Hold the root end with your fingers curled under (so you don't get a nick). Cut a series of horizontal slices with your knife, leaving a little room at the root end so you can hang onto it. Do not cut off the root, at this point, or your onion will fragment. Next, cut a series of vertical slices equal distance apart. Now, continue to hold the root end, and simply run your knife through your onion half. You will have evenly diced square pieces within minutes. Repeat the same process with the other onion half.

4. Chopping other items into a fine dice can be quick and easy as well. It is all about your knife technique. Let's say you want to dice or mince some garlic. Take a clove, and smash it with the palm of your hand, or the wide flat side of your knife. The skin will separate, and you can peel it right away from the bulb. Then, take the tip of your knife and position it firmly on the board just over the garlic, securing it with the fingers of your left hand. If you are left handed, switch sides. Keep that point steady on the cutting board, then rock the blade of your knife right and left across the garlic until you get the finely chopped pieces you need. Choosing a knife with the slightly rounded bottom edge allows for this rocking cutting motion. This is fast, and it works with well for anything that needs to be finely chopped, including items that are tough to chop like nuts!

5. Cutting fruit is easy, but be sure to avoid one potentially dangerous thing. Many chefs you see on TV will hold the fruit in their hand and slice it into wedges. Your knife can easily slip this way and you could hurt yourself. Use a similar thought process that you use when cutting your onions. Remove the skin and pit if there is one. Give your fruit "feet" by cutting a flat side or cutting the fruit in half. Then, slice as needed.

Tips & Warnings

• Always curl your fingers on the hand that is holding down the food. This will help prevent injury.

• When you are cutting or chopping herbs like parsley or cilantro, take the desired amount and wad it into a tight ball. Then, use the cutting and rocking technique to cut. This is super fast and easy!

• Get rid of the seeds and the pulpy part in the center of a tomato. Most people don't bother to do this, but it is important. This part of the tomato is watery, tasteless, and it does not look pretty!