Figure 7.3 Using a steel.
Many kinds of laborsaving tools are available for cutting, chopping, and slicing fresh foods. Chapter 3 lists the basic kinds.
The chef's knife or French knife, however, is still the cook's most important and versatile cutting tool.The knife is more precise than a machine. Unless you are cutting a large quantity, the knife can even be faster. Cleaning a large machine takes time.
To get the best use out of your knife,you must learn to keep it sharp and to handle it properly.
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