See
Professional Cutting
Tips
DVD,
Chapter
4
See
Professional Cutting
Tips
DVD,
Chapter
5
For more tips and tricks, see
Professional
Cutting Tips
DVD
Making Ripple Cuts
with the LeverEdge
cutting center
Always use the white cutting board when using the ripple cut knife.
1. Using the ripple cut knife, follow steps 1 through 4 for Chopping and
Slicing, on page 3.
2. Center the food you want to cut under the ripple portion of the blade
(Fig. J) and begin cutting. Operate the knife with one hand and slide the
food towards the blade with the other. Use the blade guide/finger shield to
guide the blade as you slice.
Note:
When using the ripple cut knife, be sure the food that is to be cut is
shorter than the ripple portion of the blade.
For crinkle cut fries or carrot sticks, begin by making lengthwise cuts.
Then rotate the vegetable a quarter turn and while holding the slices to-
gether cut again until you have crinkle cut potatoes or carrot sticks.
Using the LeverEdge
cutting center
as a slicing guide
The pivot post on your LeverEdge
cutting center doubles as a slicing guide
to assure evenly sliced bread, meat and more. For best results when using
the cutting center as a slicing guide, use knives with an 8- to 10-inch blade.
A serrated bread knife works best when slicing bread or other bakery items
and a well sharpened meat knife works best for slicing meat.
1. Position food to be sliced on the cutting board as close to the pivot post
as possible and put the tip of the knife into the slot in the pivot post
(Fig. K).
2. Cut the food using a slicing motion. The pivot post will help keep the
knife straight, so you’ll have perfect, even slices.
Tips and Tricks
u
For more control when chopping and slicing, place the food closer to the
knife handle.
u
Cut an entire stalk of celery quickly and easily. Simply lock the LeverEdge
knife in the lowest pivot point and begin cutting.
u
Cut up an onion the way a chef does by making partial cuts. Instead of placing the LeverEdge
knife in the lowest
pivot point, place it in a pivot point about a half-inch above the cutting surface when the knife is in a horizontal
position. Then take the onion and make a series of slices in one direction. Rotate the onion a quarter turn and slice
again. Then, remove the blade lock and move the tip of the knife down to the lowest pivot point and reinsert the
blade lock. Now, just tip the onion sideways and slice some more and you’ll have diced onion.
u
Make fancy vegetable platters using the ripple cut knife. Cut a variety of vegetables like carrots, cucumbers, rad-
ishes, and zucchini. Garnish with pieces of fresh lettuce, parsley, and colorful olives.
Fig. J
Fig. K
4
