助您提升用刀技巧和切割技術的影片

Victorinox 不只是製刀的專家。我們也是用刀的專家。我們的團隊有專業廚師、經驗老到的屠夫和訓練有素的刀匠。憑藉專業經驗，加上對於不銹鋼特性的深厚知識，讓我們能打造出有鋒利刀刃和舒適手柄的廚刀，讓您掌握完美的切割技巧。

我們的刀具專家要和大家分享他們的知識。您是否想提升自己的用刀技術，或瞭解一些基本用刀技巧？ 我們的影片要說明的用刀技巧，不只是切片和切丁。我們將說明如何以正確的方式使用您的廚刀，並讓您瞭解如何像專家一樣俐落地切件。

如果要利用插圖學習用刀技巧，我們也可以逐步說明如何用刀正確處理多種食材，例如鮮魚、牛肉或洋蔥。

To julienne a carrot, follow these steps:

• Cut off one side of the carrot to form a flat base, this will give you stability and help you to cut with more accuracy.
• Tuck the fingers of your non-knife hand into a claw-grip. The knuckles of this hand serve as a guide for the blade, helping you to chop quickly but with control and without the risk of slicing a fingertip!
• Slice the carrot into strips, using a slight rocking motion and moving the blade from the point to the heel.
• To julienne, take one of the wide strips and slice it finely lengthways, pulling the knife towards you. The tip of the blade should be pointing down and the handle of the knife should be slightly raised as you pull.

To chop an onion, follow these steps:

• Peel and halve the onion. You may wish to keep the stalk in place, as it can make the next steps slightly easier.
• Slice the onion longways without cutting all the way through. Don’t forget to tuck the fingers of your non-knife hand into a claw grip for safety and control.
• Use a slight rocking motion, where the direction of the knife is always moving from the point to the heel of the blade.
• Make 2-3 horizontal incisions (again without quite cutting all the way through).
• Then slice with a rocking motion crossways to make a fine dice.

 To brunoise a leek, follow these steps:

• Halve the leek.
• Tuck the fingers of your non-knife hand into a claw grip.
• Julienne the leek by pulling the knife towards you, cutting the leek into long thin strips. The tip of the blade should be pointing down and the handle of the knife should be slightly raised as you pull.
• Brunoise the leek by taking a small bunch of the julienne strips and cutting finely crossways to make a fine dice.
• Cut with a slight rocking motion so that the blade is always moving from the point to the heel of the knife.