ROCKING VS PUSH CUTTING #shorts

There's a time and a place for every cutting style! We may be a little biased to push cutting due to the generally flatter profiles of the Japanese knives that we prefer over their western counterparts, but better in every measurable way? Lets chat!

Knife seen here : Tosaichi AO Super Kiritsuke 210mm

[robshaw]

I’d say the chef that now owns a literal knife store is wrong actually.

[Rob_Pap]

The best technique is the one you're confortable with

[aff]

Not claiming one method is better but I’ve brought the heel of the blade up too far and absentmindedly pivoted the blade towards my knuckles when using the “rocking” motion with constant contact on the board. But I’m also a complete novice! 😅

[avarmauk]

I almost always push cut, feels precise and effective

[jacole]

This cracks me up! Love it! BOOM... ROASTED!

[Satook]

I prefer push. Trying to keep the blade in contact with the board the entire time feels so unnecessary and slow.
Also stops being practical as soon as the ingredient gets larger.

[able]

i was taught put the knife in contact with the board if you are cutting something super huge and you want it to be square, like if your squaring off a russet potato the first couple of cuts need the extra point of stability but after you get it to a manageable size you can cut it exactly the way you’re doing it

[MrAmisto]

Push method is better imho, 25bl years as a chef, using both western and japanese knives. push cuts cleaner. Also japanese knives can be flatter, this also lessens the not cutting all the way through issue with rocking.

[hywodena]

Rocking helps me keep my knife stable, so I use it most of the time. But thats my own skill issue.. if my hand were steady and my knife sharp, I would have no issue with your method. Rocking limits the ingredients to what can fit under your knife which can cause issues especially when working in a restaurant where they expect you to prep large amounts of veggies quickly. So I'm trying to improve my skills so I can be more flexible.

[themookid]

Push cutting is also easier on your wrist. I've wrist problems, so I had to switch from rocking to push cutting to preserve my bad wrist.

[Frogglefr]

If we are getting tired from cutting a piece of celery, we are doomed

[jakeburlaczenko]

In terms of safety, rocking is more forgiving than a blunt knife, I've only ever been able to chop using kitchen knives that have been professionally sharpened. If you try and chop/push with a blunter knife chances are it wont penetrate at the top and you risk the blade slipping

[scoobysnack]

Glad you made this video....ppl don't look at there knives or method of cutting. It's commonsense at this point!

[MTheKing]

Why do people always feel the need to say you're wrong? 😂

[Amybnuy]

my issue with rock cuttign is that I can't do it without changing the angle of my knife gradually.

[Orangeandcamo]

You’re doing it wrong, you need to stick 100 knives together to get the perfect cut

[lawrenceragnarok]

Push cutting is what happens when you gain skills and accumulate better equipment and are very fast.

[SyKxWaSTeD]

How about a back slice for herbs, more blade contact with veg and less smashing?

[Absurdtheistic]

Really depends on what you're cutting but I generally find a pulling motivation with the tip of the blade to do the trick

[snfu]

Greater range of motion does not equal more fatigue. It is less fatiguing to use the rocking technique as it uses stronger and larger muscles. Fatigue is way more complicated. This is a simplification. But really if personal fatigue is a concern you should either use a lighter knife or work out