Technique: Push cutting with tip

[muru]

When cutting things that don’t require a full blade length ie. ginger/peppers into batons, green onions I much prefer to push cut with the tip (or frontpart of the blade).

However with the profile of most/all gyutos this usually leads to accordion cuts. So I either have to use a bit of a rock or use the back half of the blade where the flat spot is to avoid the accordion.

Does anybody else prefer using the tip/front for push cutting or is it just me? And do you also get the accordion?

 

[Corradobrit1]

"Just the tip" Cue @M1k3

 

[panda]

try a pull slice motion which gives a natural slight rocking motion.

 

[M1k3]

"Just the tip" Cue @M1k3

try a pull slice motion which gives a natural slight rocking motion.

 

[ryanjams]

Draw cuts like panda said, also try loosening your grip a bit. I find most gyuto profiles kind of flow with the weight of the knife/force of the cut without a heavy handed rocking motion

 

[spaceconvoy]

I used to feel the same way, that's why I switched to a thin slicing cleaver as my main knife

 

[Hz_zzzzzz]

Totally agree with Panda. I found pull slice very easy with "sharp" gyutos. And it can naturally evolve to fast chopping when speed matters.

 

[muru]

Not familiar with pull slice is there vid of that? I suspect I know what you're talking about but a visual would help.

It's not the end of the world, it's just a bit annoying to add a touch of rock to the push cut. I hate using the mid/back section of the blade when I don't have to.