You should not push with the sharp edge of a knife


You should not push with the sharp edge of a knife
When you cut something into small pieces on your working surface, it's an automatic gesture to push the pile with your knife blade. It's a bad habit because this will blunt your blade.
67 K 4/5 (11 reviews)
Grade this recipe:
duree1 min. difficultéEasy
Keywords:
Last modified on: February 21th 2011
Times for this recipe
Preparation: 1 min.

Step by step recipe


Stage 1
You should not push with the sharp edge of a knife : Stage 1
See what happens with ham for example: you are cutting small dice for a recipe and want to push the ones already made to the side to make more room.

Automatically you push the ham dice using your knife blade.

Unfortunately, when you do this the knife edge will scrape the chopping board and blunt the blade.

Stage 2
You should not push with the sharp edge of a knife : Stage 2
The right gesture is to cut as normal, but when you need to push, turn knife upside down so that the sharp edge is on top.

Give a half turn to knife, like locking a door with a key, push chopped items, then turn knife back to usual position.

There is then no risk of damaging your blade.

Stage 3
You should not push with the sharp edge of a knife : Stage 3
Another example with an onion to chop: doing it badly, the edge scrapes on chopping board.

Stage 4 - 1 min.
You should not push with the sharp edge of a knife : Stage 4
Doing it properly, it's the back of the knife which scrapes chopping board.
Source: Home made.
Other recipes you may also like
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.68 M 74.3 4 hours 40 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.79 M 23.4 40 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018436 K 24.3 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017777 K 313.8 40 min.
Hachis parmentier
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
February 21th 2011420 K 24.3 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page