Did you ever realize (or appreciate) how difficult it can be to cut fruits and vegetables?
I usually buy the pre-cut Trader Joe mirepoix mix (1/4 carrot, 1/4 celery, 1/2 onion), so I’ve only had a handful of knife experiences (ex: cutting meat “across the grain” with a steak knife and the eggplant experience in Italy).
KNIFE HISTORY: As I understand it, everything I’m going to learn in culinary school will have a link to French origins; since the French were the “originators”, I’m going to blame them for all of the names, shapes and exact measurements that I have to remember in order to graduate from culinary school (just kidding, on the bright side… now I can speak three languages… batonne, julienne, mirepoix) hah!
At NGI, we have the option to use a French Chef or Japanese Chef knife; for specific shapes and exact measurements, see charts below from Illustrated Bites.
- The Julienne Cut
- Roll Cut
- Japanese Bias
Seriously. I bow down to all Sushi Chefs for their knife skills, speed and accuracy; therefore I’m committing to an extra knife skill class every week at my school until I get these cuts down.