Better knife work starts with control. Read the structure, keep the tip visible and let a sharp edge make short, deliberate cuts.
1. Read the joint
Move the ingredient until you can see the natural line. If the blade meets hard resistance, stop and change the angle.
2. Use the curve
A controlled profile follows contours instead of forcing straight through valuable food.
Work around the structure. Keep more of the cut.
3. Keep the tip visible
Short strokes create cleaner results and keep the guide hand safely behind the edge.
Care after the cut
Wash by hand, dry immediately and hone lightly before the edge feels blunt.
