2. Push and cut: The key point of operation is to push forward while pressing from top to bottom with a knife. Cut from the middle and front of the knife, and finally focus on the middle and back of the knife. This knife method is suitable for cutting thick and brittle raw materials, such as potatoes and radishes. It is also suitable for cutting hard raw materials, such as tender meat.
3. Pull-cut: The key point of operation is to pull back and press down with a knife. Feed from the middle of the knife, and the final focus is in front of the knife. This knife method is suitable for cutting small or crisp raw materials, such as cucumber, onion, celery, tomato and so on.
4. Push-pull cutting: the key point of operation is to push forward first, then pull back, and at the same time press down with a knife. Pushing forward is convenient for feeding, pulling backward will be cut off, so that pushing and pulling will not be repeated, and the knife will feed from the middle of the knife, and the final focus will be in the middle and front of the knife. This knife method is suitable for cutting tough raw materials, such as all kinds of raw meat.
5. Saw: The key point of operation is to push forward first, then pull back with a knife, and at the same time press from top to bottom. Repeat this several times and finally cut it off. Feed from the middle of the knife, and the final focus is still in the middle of the knife. This knife method is suitable for cutting thick and tough raw materials, such as cooked meat and sausage.
6. Rolling cutting: The key point of operation is to cut directly with a knife from bottom to top, and roll the raw materials once with a knife, with emphasis on the middle and front of the knife. This knife method is suitable for cutting round or rectangular brittle and hard raw materials, such as radishes and potatoes, and is mainly used for processing hob blocks.
7. Switch cutting: The key point of operation is to use the straight knife method to transport the knife and cut the raw materials at one time, focusing on the middle and front part of the knife. This knife method is suitable for cutting round brittle and hard raw materials, such as potatoes, carrots and onions. , equipped with No.3 cutter, mainly used for processing watermelon slices.
8. Poke and cut: The key point of operation is to use the straight knife method to transport the knife, cut a knife and poke it to the side once, focusing on the middle and front of the knife. This knife method is suitable for cutting soft and sticky raw materials, such as dough balls and mashed potatoes. Slicing is also one of the widely used knife methods.