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.
27,3314.7/5 for 6 ratings
Last modified on: February 21th 2011
Step by step recipe
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.
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
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.
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
Another example with an onion to chop: doing it badly, the edge scrapes on chopping board.
Stage 4 - 1 min.
Doing it properly, it's the back of the knife which scrapes chopping board.
Source
Home made.News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-23)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.