If you are cooking for a lot of people, the ability to chop vegetables at higher speeds is important.Proper technique is what determines speed.
Step 1: Prepare a surface for cutting.
Make sure the cutting board is in its place by using a clean table.
Step 2: The vegetables need to be prepared.
Prepare the vegetables by rinsing, peeling, removing kernels, and so on.
Step 3: Do you want the final result to look like?
Do you want to cut into sticks or flowers?The possibilities are limited by your choice of vegetable and style of cuisine.
Step 4: The cutting board has one vegetable on it.
With your non-dominant hand, hold the vegetable firmly in place with the surface of your nails pointing towards and parallel to the blade.The skin of your fingers should be closer to the blade than the nails.
Step 5: With your cutting hand, firmly grasp the knife at the handle keeping your thumb at either side of the blade or your index finger on top of it in order to ensure stability.
Make sure you don't slide your fingers under the blade.
Step 6: You can see your vision on the back of the blade if you look from above.
Step 7: Keep the knife parallel to your nails by moving it to the right side of the vegetable.
Step 8: The upper edge of the knife should touch the cutting board when you tilt the blade.
Step 9: When cutting in mid air, keep the upper edge of the blade attached to the cutting board by thrusting the handle down.
Do not move your knife in any other direction other than the axis of the upper blade.The motion should be similar to that of a paper cutter, with the upper edge of the blade sliding back and forth along the cutting board.
Step 10: The vegetable should be moved toward the knife with your non-dominant hand.
Step 11: The approach to the vegetable from the left should be synchronized with the raising of the knife.
Step 12: If you want to be consistent with the size of the vegetable, cut straight.
Step 13: If you want to repeat the process for the next vegetable, finish it with one.