How do you chop, /ck/?
Please excuse my horrific drawing.
With a persistent sense of my own mortality.
Did you go to the same design school as me?
Usually A.
If my knives weren't shit, and I could afford a nice wooden block, i'd attempt C
>>7182720
"Chopping" is C by definition - it's how I break apart large bits of meat, and tackle hard root veggies.
For general slicing/dicing, it's either A or the reverse direction (depends on what I'm cutting - green onions seem to need the full length of the blade to cut cleanly, so I go backward on those).
so... D? Depends on what's happening and what knife/cleaver/medieval battle axe I need for the job.
>>7182764
>"Chopping" is C by definition
You have taught me a new thing, you have my gratitude.
>>7182772
well, B looks like it would fit the definition too, but I can't imagine keeping the blade parallel like that.
use the curvature of the blade to rock back and forth, keeping contact with the cutting board at all ties.
>>7182791
I'm sure there's actual names for the different methods, but the parallel one was supposed to be the sort of thing you might do to shave thin slices with a chinese cleaver or other flat edged blade.
OH SHIT MY HEAD
>>7182848
ok, makes sense... that was about all I could come up with too, and it always came up way more careful than A or C.
I do find that when I do something like this, it's a bit more like A, but that's probably because I use "chef" knives way more often than cleavers.
>>7182757
where did you get that image? I think I made it 2 years ago
I learned how to chop from that youtube video of marie making pasta
>>7182870
I saved it from a /ck/ thread a long time ago. :)
