When I was learning to cook chili and ginger, I always kept cutting one end

1. The oblique knife is indeed not finely cut, because the cross-section has become diamond-shaped.

2. The knife edge should not be flat, because the cutting board will not be very flat, but will be slightly concave after a period of time. As long as the knife edge is slightly outward, coupled with the arc-shaped falling method of the jumping knife that relaxes the wrist, the ginger shreds can be completely broken.

Be familiar with the curvature of the knife edge. When I was in the kitchen, the knife belonged to the master, and my own knife was not allowed to be used by the little apprentices, let alone sharpened by them.

To cut ginger, use a straight knife to first cut the ginger into thin slices, and then smooth out and cut straight into shreds. Be careful not to use a jumping knife, there are fine hairs on the shredded ginger cut in that way, and if you want to push and cut, the ginger will be very light, similar to cutting shredded meat.

I don't cut it straight down.

Instead, draw an arc, effortlessly, and cut well.

It is true that the oblique knife does not cut finely, because the cross-section becomes diamond-shaped.

The oil seller said, 'There is no other.' Only familiar to the hand.

Take your time, you can use the method of pushing first and then pulling!

Cutting things is the skill of the wrist, and it will be natural to practice more.