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2015年1月24日 (土) 00:06時点における版
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And ultimately your need to have kitchen knife would be a chef's knife or my favourite Asian equivalent the Santoku knife Both of these kitchen knives are the best for common kitchen meals preparation like cutting meat, vegetables, slicing, dicing, trimming you name it these knives can tackle it with ease.
The first strategy started by positioning the carrot parallel to the counter and driving the heel of the knife into the carrot at a 30° (from horizontal) angle. The blade was driven in (like a wedge) for about two mm, enough for the knife to remain in spot. A potato half was then set down on the cutting board with its cut side down to preserve the potato from rolling or moving throughout the test. Thin slices of potato had been cut off by starting the tip on the surface of the potato and pushing the knife forward. Especially, I watched for any slipping though cutting and the level of ease with which the knife slid via the
The slicing was accomplished by beginning the tip (about an inch from the point) of the knife on the surface of the carrot and pushing the knife forward and down (usually traversing only a couple inches) to cut by way of.
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