Cutting techniques for optimized efficiency
Since the day I started preparing food in a professional kitchen I always have tried to take the time to watch how everyone cuts different products and tried to figure out which way is fastest, wears the edge of our blades the least, and can be repeated continuously without excessive fatigue, thereby optimizing efficiency. I figured it would be helpful to many people to discuss different ways to cut different products, and different ways to use the blades. Diagrams, Videos, Pictures, Notes, Tricks & Cheats, and outside the realm of functional fixedness techniques are all awesome, how do you all do things and why?
To get things started:
Diced Onions: Radially, traditional French grid style, or other? Which way do you find the best? parallel cuts or no?
Bell Peppers: Cutting panels, cutting in half, or cutting tops and bottoms off and "rolling" them out?
Mincing Herbs: Rocking like a mill, once over, two knives, or the two handed side to side see-saw like motion?
Fish Skin: Which knife do you use? Do you saw, or hold the knife in place and pull the skin right through?
Tomatoes: If doing concasse, do you scoop out the center with a spoon, or splat it on the cutting board to remove the seeds and pulp?