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ok ...wasnt going to say anything else. But I am curious as to what technique you were taught that it is for everything. What was it called or can you describe it? Is it the slicing motion they say its actually rowing.

Yes chicken was the title. But pull cut technique isnt just for chicken. Thanks again ......but I am done with this on going.:)

I am learning by doing. After all that is the only way you learn anything. I just want to say and I hope no one goes off on this i just want to clear something up. Every body thinks i am talking about chicken when i was asking about the technique of the pull cut, also gave an example of onion...

I just had my milk and cookies.

EXCUSE ME I HAVE POSTED BEFORE HOW I APPR. YOUR HELP. Maybe you should re read some of the things. You can quit any time with all this. :)

Lets just say i am cooking up a storm. And getting better each day. With so many different ways to do things it does get confusing. The answers i get do seem the same but it is the way some of you say things that does not help me thats is why i ask again thinking maybe the next person might...

REALLY KAYELLE, sorry if my questions upset you. First of all it is normal for people to ask questions when learning things. And also I do appr. all the help i get from people on this forum,reading and seeing things different ways and not knowing about the situation is very confusing. Better to...

yes i know its a simple task. But there are two ways that i read where you use the tip only on the knife(handle is angle up a little)for pull cut and also where you use the full bade the belly and pull back till tip comes to the end. I dont see where I am over complicating this at all. Just a...

Can any one tell me if you are suppose to use your tip of knife for pull cuts aka as draw, or back heel of knife and pull back till tip comes through food .....( riding belly (PULLING BACK) of knife across item to tip. Example like for onion when dicing, the top you are suppose to make parallel...

I had sign up for this class awhile back. I was just so happy i got such a wonderful comment from the instructor and how he was impressed with the video i showed him. (he might use in his class down the road). just had to tell u guys. Not a problem for me just a lot of confusion on how every...

Just thought i give you an update.... went to a class yesterday for knife skills and the instructor was very pleased with what i knew. He asked me where i got my tech. at and i told him at Strokes for new folks video by salty dog. He said this is a very good video for people...and he commented...

found it .... its called strokes for new folks video at you tube. he talks about push and pull cuts. also on you tube a guy named eamon burke,his video is called basic cutting motion ......sharp stuff mobile.

i cant find where i read or heard but, it was for soft veg. you use the pulling cut and hard veg the push cut . Has any one else heard this? Thats why I ask about back of knife on item pull towards you and other knife edge on item with forward and back motion. I have to say i am not making this...

Andy, I got what you said when slicing using a forward and backward motion. What i dont get is on the chicken piece you mention slicing as long strips,so here would not do the forward and backward motion? Is it because one is just to be used for slicing and the other used for making long strips...

serious eats looks like the pull cut .....knife comes to him. i was trying to figure out if it was pushing away or pulling towards him like a draw cut too. Some miss communication here..... i know not to put knife on meat and push down. i was asking which of the knife cuts from craftsy would...

I have been watching a person called Bredam Mcdermott at craftsy on knife skills. He shows you how to do a high cut, low cut, and a pull and horizontal cut. That all works well for veg, but i am wanting to do chicken strips and then dice and i am not to sure which of the above cuts would work...

I feel I must try to explain to all of you that has helped me. I been trying to put in words this last week and here is what I came up with. I was getting confused as far as the word chop meant by the method ( method of vegtables cuts such as slice, dice chop).....( as Andy said when I said...

Thank you Rick!

I am only 12 and learning . Learning on my own thru books and help of you guys. ( when I am not accused of trolling) :( :) that being said I do more on visual and yes the picture does help. But it didn't answer the question when say chop....mean general term ( render it to bits) or chop as cut...

I ask the question bec. Earlier was going to make a salad called chop veg. Salad and got my veg. Out and ready to slice,dice ,julieene my veg. When i read they want all the veg. Diced. I know I could do it either way, but got confused. See trying to understand.

I am confused and trying to learn.

So how does one know when say chop talking about the general term(render to bits) or cutting of vegtables( chop/cut veg. )? How do you know which to do when says chop.

Thank you. But my question is why do they say cut vegtables like slice,dice, julieene are called chop vegtables? When clearly chop is as some one here posted .....to chop just render it to bits.

Yes I have re read the thread. I am sorry but dont see any where that explains my above question . How does one include dice, slice etc.. As chop vegtables. When seeing chop does not include slice or julienne cuts.

Can any one help me to understand this? When I think of chop, I think of either rough chop, chop....bite size ( being diced or like a food chopper little pieces here and there) or finely chop. That's my thinking when see or hear the word chop.My confusion is when they say chop vegetables and...