knife skills - smooth movement problem

Discussion in 'Food & Cooking' started by kbuff, Jun 20, 2014.

  1. kbuff

    kbuff

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    Hi,

    I somehow can't get how to move my guiding hand (claw grip) continuously - once my guiding knuckles reach certain position I have to stop and move back rest of my fingers first. I tried this slowly and it didn't help.

    Thanks
     
  2. rick alan

    rick alan

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    I have absolutely no idea what you are trying to describe, but that doesn't matter.  The only way to produce a consistent motion of any king is to clearly visualize it in your head.

    Rick
     
  3. ordo

    ordo

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    I get your problem. May be you need to try slow mo micro-movements. This charming lady explains it well:

     
    oldhobo likes this.
  4. brianshaw

    brianshaw

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    There really is only one solution:  Practice, practice, practice.
     
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  5. kbuff

    kbuff

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    Thanks. Yeah... I guess I will have to practice,practice,practice,practice,practice,practice,practice,practice,practice,practice,practice,practice,practice,practice...

    Thanks everybody
     
  6. greenranger

    greenranger

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    Its just awkward and uncomfortable, but what is worse is when you lop the tip of your thumb off while your trying to build speed..  Been their done that, interesting fact... There are small arteries in your finger tips and they will not stop bleeding until a doctor cauterizes it.  LOLOLOL  

    Anyways focus on keeping your fingers bent in and down..  The grip isn't even overly necessary until your actually close to your fingers.. The biggest mistake you can do is leave your thumb hanging out.    

    The grip will become second nature to you eventually..  I think the key is not actually trying to hold the item but just stabilize it, whatever is moderately comfortable (It will never feel exactly like just holding the item, but it will eventually become natural) Best thing to do is just chop up some food and get to feeling comfortable actually having that knife blade against your knuckles (No you really shouldn't focus on holding it against your knuckles, but cutting with it against your knuckles a bit will reassure you so long as you have your grip right that your not going to lop off a finger) Once you master it you will see it is very difficult to cut yourself while chopping.  

    Also use some common sense, when you start to get close to your fingers.. SLOW DOWN!!!!!!!! Don't be ashamed to take your fingers off or re-position your fingers and do your last couple cuts of what ever your working on slowly and very controlled.   

    If nothing else, trust me cut your thumb tip or a finger tip off once or in my case twice... and you will learn respect for the technique.. you will learn it one way or another. 
     
  7. kokopuffs

    kokopuffs

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    To consistently slice green apples 1mm thick, I've had to slice thru at least twelve pounds of them.  8)
     
  8. rick alan

    rick alan

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    Just curious what you use 1mm green apple slices for?

    Rick
     
  9. rick alan

    rick alan

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    I should probably explain visualization a little more.  Before a painter takes a stroke, they see exactly in their mind's eye the particular line/shape they wish to produce.  A baseball pitcher will visualize the path and location of his pitch before throwing.

    To be safe around machine tools like lathes and millers (which can do serious damage before you know what hit you)  I practiced seeing myself draw my fingers in as I approach the machine, much like the claw grip.  It quickly became habitually automatic, but never taking things for granted I still consciously draw my fingers in when approaching a machine tool.

    I did very similar preliminary practices for knife work.  But when actually slicing I visualize the thickness/shape cut I want, and my hands just automatically do the rest.  I'm not like the guy whose videos you see on CKTG with the skinny arms and big crazy-fast hands, but I get the job done.

    Rick
     
  10. dcarch

    dcarch

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    Unless you work for a restaurant, it is not that important to chop food at supersonic speeds and to slice food that looks better than coming out from a food processor. Good for showing-off. 

    But if your employment requires you to be a human food processor, put a piece of duct tape over the sharp edge of you favorite knife and practice chopping/slicing as fast as you can, without food, every chance you get. 

    dcarch
     
    Last edited: Jun 24, 2014
  11. kokopuffs

    kokopuffs

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    Go to the Pastries & Baking forum and do a search on my name + tarte.  You'll see a recent example of my hard earned craft posted within the past week.
     
    Last edited: Jun 24, 2014
  12. ordo

    ordo

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    Unforgettable tart by the way.
     
  13. rick alan

    rick alan

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    Ah mais bien sûr!

    In all fairness though, those slices look to be more like 1.5mm.  ;-)~

    Rick
     
    Last edited: Jun 25, 2014
  14. oldhobo

    oldhobo

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    Thanks ordo for the introduction to Helen Rennie. The video you posted is the best I've seen on the topic and what a cutie pie she is! Puts me in mind of Daisy Martinez. I recommend her  youtube channel  and blog.

    Anybody know where her accent is from?