Hello, everyone, I'm Wang Gang
Hello, everyone, I'm apprentice Wang Jieping
Today I'm going to share with you the straight cut
There are "Zhi Tui La Zha Ju Gun" six methods
The average household will use them all
The first method is Zhi (Straight)
What is meant by a straight?
A straight cut is when the ingredients are on top of a chopping board
The knife is held in the hand straight up and down
This is called a straight cut
Straight cut could involve cutting like
Potato slices
This is called Straight Cut
Just cut half of this potato should be fine
Then
You can also make shredded potato with Straight Cut
You can also can this a jumping cut
This method of cutting makes it faster
straight up and straight down
Not very demanding on knife skills
Very easy
This cutting method is very common
It is used in ordinary homes, restaurants, caterings
This is called a Straight Cut (Zhi)
Bring in another potato
Let's cut the second one
Share the second method
Tui (Push Cut)
What does push cut mean?
It's easy
This is the knife
This action is a stab
Right?
Parallel push it out
This is Push
Push to the front
Push cut as the name implies holding a knife
Cut to the front this way
Just now when the Straight Cut was performed
It only used this area
It only used this area of the blade edge
If you push the cut
Stabbing out and pulling back is using more are of blade
There is more of the blade edge involved
so you can cut things very thinly
This is biggest of its advantages
Look at this push cut results
And this shredded potato
The straight cut was straight up and down
Then this is done by the push cut
Push cut back and forth
This method produces very fine and thin shreds
I think this one is particularly friendly to novices
This push cut method
The push cut is just slower
But it will have finer results
Look at this shredded potato
It looks like it's every bit as sharp as it should be
You can see the clear comparison with this straight cut
This straight cut will stick together
Sticking together
If you soak them in water
It's even more obvious
So
Push Cut is for fine work
Now to share the third method
La (Pull Cut)
Remove the ends
Cut it open
Very simple
It's a pull towards yourself
You don't pull the whole knife parallel like this when you pull it
Just by pulling the tip corner of the knife over the ingredient
When pulling you need to lean forward a little bit
Leaning a little bit
During pulling
See
You can also understand it as sliding
This is Pull Cut
When pulling
Mind the direction
In fact, it is possible to pull the cut very thin when it is done well
Also for example, some of the ingredients are very long
You know there are ingredients that are particularly long
Your kitchen knife is simply not enough
You want to cut it into a whole one piece
You bring the aubergine, I'm telling you
For example, this is a long ingredient
You know it's hard to cut it like this
Then we'll use a pull cut from the beginning to the end
Right
Cut in the middle
See?
You see this is when Pull Cut advantage comes out
This knife is obviously not as long as the aubergine
It's hard to cut it this way
It's not possible to make a cut here and then another one here
Right?
So we're going to use the Pull Cut
To cut this aubergine
Pull Cut
You see we have a little bend here
We pull from the round point
See?
Pull it
For aubergine
We can slice it a little thicker
Because if the aubergine is too thin
It melts off during frying
It doesn't always have to be shredded after the Pulling is done
You can just make them
Into slices like this
As for making slices, I will share it with you later for another lesson
This is called slice pieces
That's what it means
Okay, the next cut is a Ju (Saw Cut)
Saw Cut
Come on material
What do you mean by saw cut?
A saw cut is like sawing
Pulling back and forth during cutting down
For raw material is usually soft
The meat is strong but soft like this
Right?
It's hard to cut by straight down
It won't cut
You can't cut it down at all
And then how about using push cut
The push cut is possible when the ingredient is very thin
But if you cut something thick, you push it out but it won't come off
You have to pull it back
This process is called Saw Cut
Let me show you how
You just saw cut front and back then down
No jaggedness on the meat
You hand has to press the ingredients firmly when saw cutting
If it is not pressed tightly, it will definitely be jagged
Press it tightly
You see I sawed a lot of
Right?
Still no jaggedness
Then, arrange the meat slices
See?
When cut to the thick part
See
Before your knife reaches the chopping block
Gently saw it downwards
Gently sawing
See
Use a bit more force when the ingredient is about to break
I used very little force
But every single one of them is cut out
It's less effort
Save energy and knife
Then it's also efficient
Okay now I'll share with you the fifth method
Zha (Press Cut)
What do you mean by Press Cut
It's easy
In Sichuan, we call it crushing
is it?
Why is it called Press?
The press is from one corner
The knife touches here first
If we call this corner point A
then this corner would be called point B
Point A goes down first and then press to point B, point A B in exchange
The Press Cut has a feature of
Chopping
It's chopping in another form
But why is this not chopping?
It's because if this chillies are chopped
Eyes closed
Feel it
You see?
Look at this, a the few chopping strokes makes a mess
So a new cut method was invented
Called Press Cut
If you press cut them, it's easy to cut them
And they don't fly out
See?
It doesn't become a mess everywhere
Use your hand pressing on it
Point A to Point B
Right
This is called a Press Cut
Especially when there are a lot of chillies
Chopping is not recommended
This is the reason why you need press
That's the principle
It's very simple
Ingredients like this chillies or garlic
If you want to get a lot of them
The Press Cut is the main choice
Don't chop
Hard stuff will fly, try it again
Keep your eyes closed
Right?
It's going to a mess using chopping
This knife technique is called Press Cut
Very simple
There's not much more to say about this one
Here's the last method
Gun (Roll Cut)
Come, aubergine
What I mean by roll cut
Roll cut as the name implies
The ingredients are rolled over the board and cut as they are rolled
Let's try it
If we roll, our hand won't be pressing it down firmly like this
but hold it like this
This side against the knife
Hold this knife like this
Cut and roll
Cut and Roll
Try it out
Cut a cut and roll to this position
Make another cut in the middle of this curve
Then roll it over
Cut down again in the middle
In this way you cut down in the middle of the curve each time
It will come out the same size and shape
It will ensure that the chunks are of the same size
If you don't believe this, you can take a scale and weigh it
The angle is important
Make sure you angle is same
Then cut down from the same position
Basically every piece will be the same
Okay, these are the basic cutting methods
Very simple
Especially easy
Also the most introductory Chinese chef's technique
The most introductory knife technique of all
Six of these
Six of these in the general Straight Cut Method
There are many other knife methods
There are many more
Those just for that the people can be used from beginning
Everyone need those
Okay
That's all for this teaching session
We'll see you next time
Bye bye