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Started By
Message
Proper Slicing Technique
Posted on 5/8/21 at 8:04 am
Posted on 5/8/21 at 8:04 am
Don't saw your meat. Been watching a few clips on Instagram and noticed that, while most of these people know how to cook, they damn sure don't know how to slice. Below is a visual of correct and incorrect slicing techniques.
WRONG
The cutter in this clip is not using the full length of the slicer to achieve a nice and even slice. If you look closely, you can see saw marks. These are more obvious in person. It's a brisket, not a log...
CORRECT
The cutter in this clip is using the whole slicer in one continuous motion to complete the slice. Starting with the tip, the full length of the slicer is pushed forward and down. (The last cut is sawed off, but with only two or three strokes, You can see the saw marks.)
Wrong... if you are serving or presenting this meat. The cutter in this clip is only using 20-30% of that blade. Poor technique unless the meat is on your plate and you are cutting a bite to eat.
This applies to raw meat as well.
WRONG
Again, the cutter is only using the front 1/3 of the knife. All that blade being wasted
CORRECT
For raw meat, start with the heal and pull the knife towards and downwards or start with the tip and push forward and down to complete the cut.
ACCEPTABLE but poor technique(meat) WRONG(tomato)
The knife makes a slight movement forward then a quick movement backwards. Notice, once again, the cutter is only using the first 3rd of that long blade. If they used proper technique, the whole blade would make contact with the meat. The tomato cut could also have been completed in one continuous slicing motion
ACCEPTABLE
Again we have a slight movement forward and then a drag down and back. This is ok as there is minimal movement but, one continuous motion is preferred. You can see one saw mark on the meat.
Of course, having the right tools helps. A 12" slicer is the shortest I would recommend. You don't NEED a slicer, a 10-12" chef knife will suffice, but a slicer just makes the job easier.
Hopefully this helps elevate your slicing technique. After all, what is the purpose of cooking amazing looking, deliciously tasting meat, if you hack on it like a maniac?
WRONG
The cutter in this clip is not using the full length of the slicer to achieve a nice and even slice. If you look closely, you can see saw marks. These are more obvious in person. It's a brisket, not a log...
CORRECT
The cutter in this clip is using the whole slicer in one continuous motion to complete the slice. Starting with the tip, the full length of the slicer is pushed forward and down. (The last cut is sawed off, but with only two or three strokes, You can see the saw marks.)
Wrong... if you are serving or presenting this meat. The cutter in this clip is only using 20-30% of that blade. Poor technique unless the meat is on your plate and you are cutting a bite to eat.
This applies to raw meat as well.
WRONG
Again, the cutter is only using the front 1/3 of the knife. All that blade being wasted
CORRECT
For raw meat, start with the heal and pull the knife towards and downwards or start with the tip and push forward and down to complete the cut.
ACCEPTABLE but poor technique(meat) WRONG(tomato)
The knife makes a slight movement forward then a quick movement backwards. Notice, once again, the cutter is only using the first 3rd of that long blade. If they used proper technique, the whole blade would make contact with the meat. The tomato cut could also have been completed in one continuous slicing motion
ACCEPTABLE
Again we have a slight movement forward and then a drag down and back. This is ok as there is minimal movement but, one continuous motion is preferred. You can see one saw mark on the meat.
Of course, having the right tools helps. A 12" slicer is the shortest I would recommend. You don't NEED a slicer, a 10-12" chef knife will suffice, but a slicer just makes the job easier.
Hopefully this helps elevate your slicing technique. After all, what is the purpose of cooking amazing looking, deliciously tasting meat, if you hack on it like a maniac?
13
Posted on 5/8/21 at 8:13 am to BigDropper
Upvote for the Magnum gif.
Posted on 5/8/21 at 9:20 am to BigDropper
Who gives a damn how someone cuts their own meat? Just cut the meat and enjoy it!
Posted on 5/8/21 at 9:20 am to BigDropper
quote:
while most of these people know how to cook, they damn sure don't know how to sharpen a knife
FTFY
Posted on 5/8/21 at 11:18 am to rooster108bm
quote:
quote:
while most of these people know how to cook, they damn sure don't know how to sharpen a knife
While true, this knife looks plenty sharp and fresh out the box with the factory edge. Yet the cutter is still using it improperly.
Posted on 5/8/21 at 12:06 pm to BigDropper
This is wrong?
Posted on 5/8/21 at 12:16 pm to SixthAndBarone
quote:
Who gives a damn how someone cuts their own meat? Just cut the meat and enjoy it!
Still, Big Dropper is showing the correct technical way to cut. Either you can acknowledge it or brush it off. I choose the former.
Posted on 5/8/21 at 1:35 pm to BigDropper
I appreciate The amount of effort you put into this.
Posted on 5/8/21 at 2:29 pm to SixthAndBarone
quote:This is for those who wish to be educated on how to improve their technique.
Who gives a damn how someone cuts their own meat?
I wouldn't expect a person with your incorrigibility to understand.
This post was edited on 5/8/21 at 2:30 pm
Posted on 5/8/21 at 2:44 pm to BigDropper
I appreciate this. 99/100 times no one will notice, but there's something about doing stuff correctly that I have an appreciation for, and I had no idea that I was doing it wrong all this time.
Posted on 5/8/21 at 2:57 pm to BigDropper
this would be more convincing if you told us why
Posted on 5/8/21 at 3:00 pm to BigDropper
Good topic, something people don't think of for sure. The GIF for the correct brisket slicing technique is a little choppy like it's missing frames. Don't know if it's just my phone/internet. But could've used a better gif if not.
Posted on 5/8/21 at 3:37 pm to jamiegla1
quote:
this would be more convincing if you told us why
Presentation
The back and forth directional change of the knife blade in a sawing motion creates little 'saw marks' on the surface of the meat. Notice the line though the middle of the sliced filet in the picture below.
Now you may think "so what?" and that's ok. This thread ain't for ya'!
But if you notice the lines and think "that could look better!" then you can use the information within this thread to improve your technique.
Posted on 5/8/21 at 5:01 pm to BigDropper
Good stuff BD. This is the pic of the brisket that made me realize I was doing it wrong years ago.
It's lol funny now when I look at it.
It's lol funny now when I look at it.
Posted on 5/8/21 at 8:13 pm to GeauxTigers0107
Just like that beautiful smoke ring, it's an aesthetic that some have an appreciation for.
That brisket looks juicy, baw!
That brisket looks juicy, baw!
Posted on 5/8/21 at 9:12 pm to BigDropper
Thank you sir. It was delicious but when I saw the cut marks I was like wtf? You doin' something wrong baw. 
Posted on 5/8/21 at 9:17 pm to BigDropper
despite the angle of the meat being cut, what is the impact of the meat, sawing motion vs a one slice?
Posted on 5/8/21 at 9:29 pm to BigDropper
Knife skills. How you can tell in one look if someone has had formal training or not. I have a buddy who is a professional chef. Just watching him cut up an onion is interesting.
Posted on 5/8/21 at 10:01 pm to t00f
Very little toof. The only difference is in the appearance of the final product.
If you prescribe to the philosophy of Kaizen, then you understand the pursuit of perfection through continuous improvement. I said pursuit of perfection because perfection is unattainable. But, you can achieve excellence through the pursuit of perfection.
The first achievement level of cooking is making food taste good. After all, what is the purpose of making food that looks good, if it tastes like shite?
Next, the focus shifts to creating consistency/ repeatability. This is a great way to evaluate skill. If you make a dish ten times, then it should have similar characteristic that the producer of familiar with.
Once you've mastered those, you can move on to improving the appearance of the food. Making food as visually appealing as it is to eat.
If you prescribe to the philosophy of Kaizen, then you understand the pursuit of perfection through continuous improvement. I said pursuit of perfection because perfection is unattainable. But, you can achieve excellence through the pursuit of perfection.
The first achievement level of cooking is making food taste good. After all, what is the purpose of making food that looks good, if it tastes like shite?
Next, the focus shifts to creating consistency/ repeatability. This is a great way to evaluate skill. If you make a dish ten times, then it should have similar characteristic that the producer of familiar with.
Once you've mastered those, you can move on to improving the appearance of the food. Making food as visually appealing as it is to eat.
This post was edited on 5/8/21 at 10:04 pm
Posted on 5/9/21 at 6:35 am to BigDropper
I use the "acceptable" method but not as exaggerated, I start the knife so I only go forward a minimal amount to the the knife in the meat then go back the full length. I have NO idea what is going on with your "correct" gif, it is choppy and it looks like the guy is chopping...
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