Today I had an interesting conversation with a friend about cutting. The fact the matter is most people obsess about their knife, or knives and even professional chefs have their favorite tools. In my view the spoon is almost as important as a knife, but the knife is something we can’t do without when it comes to cooking.

I attach the picture below to show the technique which I developed to extract small micro particles of onion without having to exasperate the onion on the chopping board by chopping in a see-saw motion. You can easily dissect any raw material by using pattern chopping, a technique I use in the kitchen when I need micro particles for a stock, salad or even for salad dressing.

Home chefs and amateurs usually buy a knife because it looks good, but the reason to buy a knife depends on the task at hand. If you have ever seen Japanese working to create tsuma you can easily understand how important knife technique is to a Japanese sushi chef: https://mesubim.com/2014/03/31/amazing-tsuma-part-i-video/

https://mesubim.com/2014/11/26/knife-edge-peter/