Wayne Gisslen

Cutting Techniques

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Different parts of the blade are appropriate for different purposes, as shown in Figure 7.8.
(a) The tip of the knife, where the blade is thinnest and narrowest, is used for delicate work and small items.
(b) The center of the blade is used for most general work.

(c) The heel of the knife is used for heavy or coarse work, especially when greater force is required.

Figure 7.8 Using different parts of the knife blade.

1. Slicing.

Two basic slicing techniques are illustrated in Figures 7.9 and 7.10. When carrots and similar items are cut into round slices as shown, the cut is called rondelle.