Do you like to chop or slice? When I only owned a Western Chef's knife I roll-cut all my vegetables, but as I have grown my Japanese knife collection, I have gravitated to an Asian chopping motion. I chop carrots, onions, celery, potatoes, basically everything except meats. I have found it to be fast, effective, and precise. So how do you like to cut your vegetables (and if anyone has experience with a Chinese Chef's knife I would like to hear your experiences with it)? What have you found to the most efficient/effective to plow through pounds of veg? Thanks.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!