The hammer techniqueVideo: 01:09

Description

This technique needs precision and a very sharp knife. The best results are achieved by using a Santoku or Chinese chef's knife. To start with, hold the food steady and lay your thumb and index finger over the top of the blade. Applying even pressure from above, cut the food with the middle part or heel of the blade. The blade should only briefly touch the knuckles on your fingers when moved up and down. The knife does not always make contact with the chopping board.