Ideas / inspiration for advanced cutting techniques etc.

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Hi guys,
I tried the search but didn't find so much. Maybe we can assemble any kind of inspiration here on how to use our nice knives for more fancy things than "just" dicing onions?
I mean, there are the classics like Julienne, Brunoise etc., and some daikon fine stuff. I looked on YouTube, there is a lot of cutting ideas, but not much holds up beyond being a one-time gag. Especially Japanese kitchen has so many great textures and things that one can to with food prep in order to make things more special.

I'd be grateful for any inspiration you have, and maybe this thread will even turn into a small library for people looking for inspiration. Or just a hint towards a collection that's already here and that I missed ;)

Thanks for reading.
 
This, for example, is not what I'm looking for.

food-art-creative-concepts-approach-to-cutting-fruit-table-decoration-148782560.jpg
 
Thank you @ian. Good to have this info in here. Yeah, what i was looking for is what you would try and do once you have these basic skills down. I was a bit afraid that there was a huge thread with info about it and that I just missed it lol. If that isn't the case, I'll start looking for some stuff and post it here. Anyone who wants to contribute, too, is highly welcome.
 
I'm going to go all Bruce Lee on you here and suggest that getting the basics down *really* well will serve you much better than new or advanced techniques. Other people might have a different list, but here's what I think every chef should have down:

- sengiri/julienne
- dice (and all the variations, e.g. brunoise)
- poultry butchery
- fish butchery
- meat trimming and portioning
- chiffonade
- peeling

I mean, the list could go on and on, but I think being able to confidently handle the common proteins and the most common veggie cuts will take you pretty far in life.

Besides, I'd rather see somebody dice an onion really well than watch somebody suck at making cucumber garnishes for the 100th time.
 
I'm going to go all Bruce Lee on you here and suggest that getting the basics down *really* well will serve you much better than new or advanced techniques.
Thank @Ochazuke for your input. That's very true and my Julienne leaves a lot to be improved upon, no question :) Still, I'd like to make something more than these alone.
One thing that doesn't have a vid yet but I really like is, when making a dish with several vegetables, try and find a distinctive shape for each veggie used. Makes oven veggies look a lot more interesting already, for example. I'll post a pic once I do this next time.
 
But now, let's collect some ideas for cooking people who want to do a bit more:

Potato Tourne, Fluted mushrooms in glorious 240p



More a recipe, but the way the veggies are presented are just awesome:


Katsuramuki (super thin slices)

 
Some classic Japanese things including the cucumber snake:




If normal Katsuramuki is boring to you, try this:


Now getting into garnishes. These ones are a bit over the top
flower carrot


simpler version of it
 
Weekends are for katsuramuki practice!

View attachment 198176View attachment 198177
I’m happy to see people practicing! And it looks like you’ve got a good start! Keep up the good work!;)

If I can offer one tip: it looks like you’re using a bit more strength than necessary (not just cuz of the bandaids). As much as possible, let the knife do the work. When it’s going well, you shouldn’t feel like you’re trying.

Anyways, keep it up!👍
 
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