Chef Knife Skills Part 6 -Diagonal and Bias Cuts – A Cut Above Cutlery

Chef Knife Skills Part 6 -Diagonal and Bias Cuts

Today we move on to Diagonal and Bias cuts, taken from our free Knife Skills eBook ... Happy Monday!
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This cut is often used to prepare vegetables for stir-fry and other Asian-style dishes because it exposes a greater surface area and shortens cooking time.
  • Place the peeled or trimmed vegetable on the work surface.
  • Hold the blade so that it is cutting through the food on an angle; the wider the angle, the more elongated the cut surface will be.
  • Continue making parallel cuts, adjusting the angle of the blade so that all the pieces are approximately the same size.

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