专家小诀窍提升您的刀技

观看刀技视频，磨炼您的切割技巧和切片技术

Victorinox 不仅是制作刀具的专家。在使用刀具方面，我们也是专家。我们的团队中有专业厨师，经验丰富的屠夫，还有训练有素的刀匠。通过将这些经验与我们在不锈钢及其性质方面的广博知识相结合，我们致力于打造刀刃锋利、刀柄舒适的完美厨刀，以帮助您实现完美切割。

我们的刀具专家十分乐于与您分享他们的知识和经验。您是否想磨炼您的刀工或学习一些基本的刀技？我们的视频将向您展示一系列刀具技能，不仅仅是切片和切丁。我们将向您展示如何正确掌握您的厨刀，并教您如何像专业人士一样轻松切割。

如果您更喜欢跟随图解指南学习刀技，我们亦提供了关于如何正确切割鱼类、牛肉及洋葱等食物的分步指导。

如何切菠萝

要以正确的方式切菠萝，请遵循以下步骤：

lilac

CHF 37.00 CHF

cornflower-blue

CHF 55.00 CHF

To dice a tomato into small cubes, follow these steps:

Lay a tomato upside down and slice vertically but without cutting all the way through.
Turn the tomato 90 degrees and cut again – also without cutting all the way through.
Turn the tomato once more and cut – this time all the way through to make diced cubes.

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.

To rock chop, follow these steps:

Remove the leaves of the herb from the tougher stalk.
Tuck the fingers of your non-knife hand into a claw grip.
Chop the herb into smaller pieces.
Form a pile of the roughly chopped herb leaves and place the blade of the knife directly onto the pile.
Use the fingers of your non-knife hand to lightly hold the blade (being careful not to get too close to the sharp edge) and hold the blade end of the knife more or less in the same place.
At the same time, move the handle of the blade up and down, and back and forth across the pile of herb leaves.
Do this repeatedly until the herb is chopped as finely as you need.