Cooking Stack Exchange
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Questions tagged [cutting]

90 questions
66
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7 answers

What are some good resources for learning Knife Skills?

What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate?
jessecurry
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How should I keep the vegetables from flying off the board when I cut them?

Whenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially often – I cannot chop them (dicing is also problematic) without the occasional pieces flying…
Bar Akiva
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8 answers

How to efficiently shred a lot of cabbage?

I'm growing cabbages in my garden this year and would like to make lots of sauerkraut, to eat and to give as gifts. Gallons of it. Is there an efficient way to slice or shred a dozen cabbages at a time? Using a grater for that much cabbage is…
John Feltz
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6 answers

Cutting Sushi Rolls

I am new to making sushi and have gotten the hang of rolling it with the nori on the outside. The problem is when I am trying to cut it into individual pieces, I often end up mangling it to the point where it looks like it would be unpleasant to…
Nick Larsen
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26
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7 answers

Cutting boards: What are some general tips on purchasing and using a cutting board?

I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage. What are the pros and cons of the following and why? Wood versus plastic or other…
JYelton
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6 answers

What methods make tomato chopping less messy?

Chopping tomato is real mess sometimes. I just want to know that what is the best chop tomatoes without any mess? One trick I did was to deep freeze tomatoes before cutting them and then used to chop them. But if we don't have time to deep freeze…
The Hungry Dictator
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3 answers

How to de-seed a watermelon?

It’s summer and watermelon time. I know how to pick a good one (pro tip: a good greengrocer who has preselected the best batch on wholesale market). Then I cut myself a nice fat slice - and the problem starts. I am not a fan of watermelon seeds. I…
Stephie
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Is it bad to be a 'board tapper', i.e. to tap your knife rhythmically when you're cutting vegetables?

I briefly worked in a restaurant kitchen in Hong Kong under a British chef. He objected to the sound I made when slicing onions, and warned me not to be a 'board tapper'. I duly spent the next weeks learning to slice onions his way, though I…
Dade McDade
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5 answers

How to prevent sliced vegetables/roots from sticking to the blade

This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad. When making thin slices, with the problem worsening as the portions are cut smaller, the garlic clings to the blade and I have to wipe it…
JWiley
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3 answers

Am I using my knives for the correct jobs?

I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct jobs? I have: Long (8 inch) flat-blade knife…
DMA57361
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9 answers

How to peel, cut and prepare prickly pears without getting the thorns in your skin?

Peeling the cactus pear fruit, or better in known in some grocery stores as the prickly pear (or Tuna, Indian fig) can be painful, because of thorns on it. The skin of the fruit is covered in tiny needles (called glochids). They’re so thin that you…
kenorb
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When should I press garlic and when should I chop it?

I just found out they make fancy devices for pressing garlic. However, I'm unsure of when I should use this. When do chefs press garlic and when do they chop it? Is there a rule of thumb that needs to be followed? Also, why does only Garlic and…
Evan Carroll
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5 answers

How do I cut out the vein/tendon from a chicken breast tendorloin?

I like to cook grilled chicken sometimes to go in salads. The problem I always have is that in the chicken breast tendorloins I buy, there is always a tendon or vein or something. It's white when uncooked and is extremely tough. At first I tried not…
Earlz
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Is it true about a dull knife being more likely to cut you?

I've heard people argue that a dull knife is more likely to cut you than a sharp one. The argument is that you are more likely to cut yourself by applying too much pressure with the dull knife. When too much pressure is applied, you jeopardize…
Tyler
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Fastest way to peel and dice vegetables?

I find that most of the time I use when cooking is the prep time for the vegetables. I have a nice peeler (I fully recommend that one, it peels whatever you throw at it), some knives and a cutting board. It's still way more time that what I'd like…
user94746
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