Musings on food and life from Beth Bader, the co-author of The Cleaner Plate Club. Ingredients: original recipes, food policy insights, parenting fun, and a dash of humor.
although the rocking motion is useful in certain situations (namely finely chopping/mincing garlic, parsley, etc.), in my opinion, it is NOT what the knife is built for as you say. a knife is built for SLICING, not CUTTING or CHOPPING. unless you are mincing, you want to get in the habit of slicing(using a forward or backward motion as your knife goes down), otherwise you won't get to the level of speed and precision of a trained chef.
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