Are you using the right knife? – Part 4.
Herbs: cutting, dicing, chopping
Herbs are great for giving a dish a particular flavour – that “something special”! To ensure that you too can shine in the kitchen when using herbs, we are going to take a special look at this topic today.
Herbs are particularly delicate and mostly need to be finely cut or chopped – and yet small knives are not right for this task. It’s best to use larger knives for preparing herbs.
An overview of our herb specialists:
The cook’s knife with its wide, curved blade is simply excellent for chopping herbs using the rocking technique. Entire bunches of parsley etc. can be chopped up small in a jiffy using this knife. You can find out more about the right way to use the rocking technique on our information page for the cook’s knife.
Just like the cook’s knife, the blade shape of the WÜSTHOF Kitchen Surfer (Edition 3) makes it easy to chop using a rocking motion. With a little practice, finely chopping basil, mint or sage leaves is really easy using this knife.
Chinese cook’s knife
It may be hard to believe but the Chinese cook’s knife, though shaped like a cleaver, is not suitable for cutting through bones. It is used for slicing and chopping herbs and vegetables. WÜSTHOF Chinese cook’s knives are specially designed for fine and small cutting tasks.
Need to chop parsley, coriander or chives evenly and finely? This is a job for the mincing knife! It will cut up fine herbs without crushing them. Also, it’s fun to use a knife with both hands! We have various types available with single or double blades.
Of course you can also continue working with your kitchen scissors after using them in the herb garden or on the balcony to cut chives or cress. Particularly if you need long pieces, using scissors to cut them is quick and easy. Some of our kitchen scissors have a micro-interlocking system, which prevents the food from slipping and ensures a powerful and precise cut.
That’s all from us on the subject of herbs. Over the next few months, we shall be covering the following topics in some other articles in this series:
• Small vegetables
• Large vegetables
• Meat and poultry on the bone
• Crusts and firm foods
• Different types of bread
• Filleting meat and poultry, and preparing fruit
• Hard and soft cheeses
• Sticky, gooey foods
• Exotic knives for special applications
Please feel free to send in your questions and suggestions for other topics!
After all, you have to ask a question to be sure to get the answer you need.
So, with this in mind, happy cutting and cooking!