TIPS FOR CUTTING FRUIT & VEGETABLES

Everybody knows how to cut fruit and vegetable right ? But, did you know that the best ways to cut fruit and vegetables depend on both the specific recipe you are using and the fruit or vegetable itself. We have put together a range of tips based on the some of the most common and versatile cuts, to get the best from your range of kitchen knives. With a little practice, you'll be cutting fruit and vegetables like a MasterChef champion in no time!

How to Make the Cut

Choose the versatile chef’s knife for a wide range of tasks including chopping, slicing, dicing, and mincing, whereas the short and pointed paring knife makes intricate cuts, such as peeling and trimming fruit and vegetables.

Other knives include the thin flexible fish filleting knife for precise cutting and bone removal; the broad heavy cleaver for chopping through bones and dense meats; the long narrow carving knife for evenly slicing cooked meat; the long serrated bread knife for slicing baked goods without crushing or tearing; the santoku knife for cutting vegetables with its flat edge and round tip; the narrow flexible boning knife is perfect for skinning and deboning meat and poultry.

To keep you ‘a cut above the rest’ you should: use a claw grip for a more effective way to hold a knife – just place your index finger on the top of the blade, just behind the handle, then, curl your other fingers around the handle; use a cutting board for a stable surface and protecting your knives and countertop; cut away from your body to help to prevent you from cutting yourself; don't overload your knife as trying to cut too much at once, is more likely to see your knife slip; and finally, you should keep your knives sharp as a dull knife is more likely to slip.

Top Tips for Cutting Fruit

We have picked together some top tips on how to get the best from your kitchen knives when preparing your fruit.

  • Apples & Pears: Slice off the top and bottom first, then remove the core, before cutting the apple into slices, wedges, or cubes.
  • Bananas: A tip to cut a banana is to first slice it in half lengthwise which makes it easier to cut, then slice each half into thin slices.
  • Berries: To cut berries, firstly scoop out the green stem and any hard stem before simply slicing them in half or quarters.
  • Melon: Start by slicing off the top and bottom, then remove the rind and seeds, before cutting the cantaloupe into slices, wedges, or cubes.
  • Oranges: Start by slicing off the top and bottom, then use a sharp knife to cut down the side of the orange until you have reached the center. Twist and unroll the orange to reveal each segment.
  • Watermelon: Again, start by slicing off the top and bottom, then, use a large knife to cut the watermelon in half lengthwise, before cutting each half of the watermelon into slices or wedges.

Whether you own individual chef knives, a regular set of kitchen knives, or a large kitchen knife block, using them properly will make you a MasterChef champio in your own home.

Top Tips for Cutting Vegetables

We have also pulled out some top tips on how to get the best from your kitchen knives when preparing your vegetables.

  • Minced: This is the smallest cut, and is often used for salads, salsas, and pesto. To mince a vegetable, simply chop it into very small pieces.
  • Diced: This is a slightly larger cut than minced, and is often used for soups, stews, and stir-fries. To dice a vegetable, simply chop it into small, even cubes.
  • Julienne: This is a thin, matchstick-like cut, and is often used for stir-fries, salads, and spring rolls. To julienne a vegetable, simply cut it into long, thin strips.
  • Brunoise: This is a very small, dice-like cut that is often used for garnishes and sauces. To brunoise a vegetable, simply chop it into very small, even cubes.
  • Wedge: This is a thick, wedge-shaped cut, cut your julienne sticks into tiny cubes.

With a little practice, you'll be cutting vegetables like a MasterChef champion in no time!