Step-by-step cutting techniques

Precise slicing is the foundation that distinguishes a professional chef. Skillfully portioning meat, cutting vegetables into even cubes or preparing sashimi with perfect cuts is not only a matter of aesthetics, but also of taste and functionality. If you want to achieve mastery in the kitchen, learn step-by-step cutting techniques and discover how MAC knives can transform your cooking.

1. how to cut vegetables step by step?

Vegetables are the base of many dishes, and their precise slicing affects flavor, texture and cooking time. Even cuts make the dish cook evenly.

• Julienne (strips): This technique for slicing vegetables such as carrots and celery produces thin strips ideal for salads and stir-fry.
• Brunoise (diced): Cutting vegetables into small cubes is ideal for soups, sauces and garnishes.
• Slices: Evenly thick slices are a staple in casseroles or on pizzas.

Tip: Using MAC Chef knives with a thin blade will ensure precise cuts, minimizing resistance and the risk of ingredients sticking.

2. meat portioning technique – accuracy and ease

Portioning meat requires proper technique and tools to ensure smooth operation.

• Cutting across the fibers: this technique makes the meat more tender after heat treatment.
• Filleting: Preparing poultry or fish fillets requires a knife with a long, flexible blade, such as the Yanagiba from the MAC Japanese series.
• Portioning larger cuts: Proper portions of meat for steaks or roasts require a sturdy handle and a knife of adequate length.

3. sashimi preparation – the art of cutting at the highest level

Japanese cuisine is famous for perfection, and sashimi is a perfect example of how cutting technique affects the taste of a dish.

• Single cut: Each sashimi slice should be cut in a single, smooth motion. This ensures that the structure of the fish is preserved.
• Yanagiba knife: The long blade of the MAC Japanese series makes sashimi slicing easier and more precise.

4. what knives to choose for slicing techniques?

Good knives are the key to success in the kitchen. MAC knives offer a variety of models to suit different techniques:

• Chef’s Knives: A versatile tool ideal for everyday vegetable and meat slicing.
• Yanagiba: Indispensable for preparing sashimi and filleting.
• Nakiri: Great for slicing large quantities of vegetables.

Summary

Slicing techniques such as julienne, meat portioning and sashimi preparation are achievable for anyone with the right tools and a little practice. With MAC knives, slicing becomes not only simpler, but also more precise. Discover the full potential of your kitchen with tools that support perfection at every turn.