Same thing happened to me with chopsticks. When I was a kid I had to use the trainer ones that's were pretty much just tongs. But one day when I was 10, I just randomly decided to give the real ones a try and it just clicked. Out of no where.
A tip from someone in the culinary industry: The knife you're using is a typical French knife, so don't lift it completely from the board, instead rock the knife using the inherent curve of the knife. You'll find that it cuts down on the noise, pun completely intended, and ensures that you won't cut your guiding hand. Good luck!
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I attended a cooking class and the instructor personally came over to help me learn how to chop this way. The result was me needing a bandaid and continuing to slowly cut the way I've always done it lol.
either you raised the knife too high coming down into the knuckle, OR your fingers gave in and got exposed to the knife as it came down, with this technique the knife is never supposed to make any contact with the rest of your finger/hand, only the guiding finger / knuckle.
When you're cutting, it is considered optimal to move the knife kinda like the bar thing thar moves steam train wheels, sliding the tip across the cutting board and only lifting the back up. At these speeds I'm not sure how effective that will be, but generally it gives you more control and reduces risk of injury.
Fun thing also: don’t lift the blade all the way up, just keep the tip on the board and lift the back end. Kind of like the wheels of a train. It’s quicker and safer that way. Also, less effort on your wrist.
i’m a line cook and i’m still waiting for the moment i finally understand how to do this… i literally injured myself picking up a container of tomato sauce today, so cutting things fast without grievous bodily harm is a challenge 💀
Most basic skill in the kitchen, it's super easy to learn and makes cooking so much easier and enjoyable. Can take a bit of time to build up the muscle memory, if you've ever learnt to play an instrument you will know what I mean. Be disciplined and always use the "claw" technique and you will be able to chop fast, precise and even without looking in no time at all
Most people aren't professional chefs and don't need to cut this fast. So what if it takes me 1 minute longer to make dinner, I'd rather it take longer than risk cutting myself
You can also use the fingers on the end of the knife to make go up and down even more, as would a drummer do to make his drumsticks go faster. At least, thats what I implimented in my fast-chopping-technique
Using this claw grip is a very wise move whether you're cutting fast or slow. But please pay attention to your pinky, especially that little finger likes to slip past the others to where the knife is if you dont pay attention!
To make your fingers more safe kind of curl your knuckles on the piece of vegetable that you’re cutting to use your fingers as a guide and saw your fingertips will not get cut
I just saw Gordon Ramsay's tutorial and I was able to do it on second try lol... Mushrooms and garlic and small onions were very helpful to practice first
