Action of knife when cutting sandwich
Action of knife when cutting sandwich
when cutting a sandwich in half what knife action do you use? Is it tip of knife down with sawing motion or saw back and forth or just chop straight down? learning knife skills on my own so been watching videos and reading things but know one tells you why or what action of knife to use when? All these actions of the knife is either done with both a chef knife and serrated knife . i was making a grill cheese sandwich the other day and cutting it in half and was using the saw back and forth and it just slide around. I went on the internet and stumbled after hours looking that on grilled cheese you should only chop or cut straight down.So could some one tell me how you are suppose to know which action to use be either tip down and saw or saw back and forth or chop straight down? These actions are what i have seen when people use a knife be a chef knife or serrated to cut sandwiches. What would tip of knife down saw vs saw back and forth offer as far as the cut goes? (cleaner cut). Any help i would very much appr.
Re: Action of knife when cutting sandwich
Rest the edge of the knife on the sandwich, hand over the spine to hold both sides of sandwich and then push through to the board. That's how I do it.
-
- Posts: 3271
- Joined: Thu Jan 26, 2017 8:59 pm
- Location: Wisconsin
- Has thanked: 208 times
- Been thanked: 390 times
Re: Action of knife when cutting sandwich
Depends on the bread, for harder ciabatta I do what Jason does only with a slight forward motion. For softer wheats I use a serrated and lightly go back and forth to prevent crushing the bread.
If it has a bunch of avocado and bacon and such I just close my eyes and whack it with a cleaver....avo always slips out so it does not really matter (jk, ...Kind of..)
If it has a bunch of avocado and bacon and such I just close my eyes and whack it with a cleaver....avo always slips out so it does not really matter (jk, ...Kind of..)
Re: Action of knife when cutting sandwich
let me ask this, has any one ever cut a sandwich in half using tip of knife down and sawing ? If so why did you choose this action over say chop straight down? If any one doesnt understand the actions i am talking about just go to google and type sandwich cutting and under images shows the actions i am speaking of.
Re: Action of knife when cutting sandwich
if this is wrong some one correct me. i was thinking reason you might cut with tip down and saw at a angle on sandwich is so you get through sandwich better than say straight across saw? any thoughts
Re: Action of knife when cutting sandwich
+1 with Kalaeb. For me it really depends on the bread. If the bread is soft, a serrated knife used back and forth helps prevent crushing the bread. I generally hold the edge parallel to the cutting board, but try using just the tip and see how you like it. This is a task where it pays to experiment and see what works best for you.
Re: Action of knife when cutting sandwich
I usually do a push cut, but grilled cheese tend to be pretty easy. Just chop it. I can often cut it with a spatula, although perhaps it could depend on bread,cheese. The classic white bread american is usually pretty easy.
Re: Action of knife when cutting sandwich
Grilled cheese... don't a lot of people just chop straight down with a metal spatula?
For sandwiches, I like to use a sharp knife and push cut with some forward motion, kinda like my preferred veggie chopping motion. If using a cheapo serrated knife on a plate, then I just saw, whether to down or not, can't remember and doubt it matters...
For sandwiches, I like to use a sharp knife and push cut with some forward motion, kinda like my preferred veggie chopping motion. If using a cheapo serrated knife on a plate, then I just saw, whether to down or not, can't remember and doubt it matters...
Re: Action of knife when cutting sandwich
depends on the knife, when using a gyuto, rest the tip on the board and cut like you would let gravity do the work. If you're cutting a whole bread I think a push cut works better. For softer breads you need a sharp edge though to not rip the bread apart
-
- Posts: 2657
- Joined: Thu Jan 26, 2017 8:59 pm
- Has thanked: 24 times
- Been thanked: 414 times
Re: Action of knife when cutting sandwich
+1 on depends on the bread. My strategy for short, soft bread is to guillotine and glide through with a gyuto, for hard breads or tall sandwiches is to pick both sides first, guillotine and glide very gently through the top piece of bread using the full 270 of a bread knife, and in one swoop slice through the second half. The action is one big forth and back with little to no pressure.
-
- Posts: 16
- Joined: Wed May 17, 2017 5:47 am
Re: Action of knife when cutting sandwich
I Like to use a curved blade and slice through like you would use a traditional pizza cutter to cut a pizza; hand on the spine and put pressure on the point, then roll back onto the plunge. I find this works best for big bread and baguettes though.
- ken123
- Posts: 5342
- Joined: Wed Jan 25, 2017 2:53 pm
- Location: Northern California
- Has thanked: 253 times
- Been thanked: 316 times
- Contact:
Re: Action of knife when cutting sandwich
Kind of depends on the sandwich - both the bread and what's in it
---
Ken
---
Ken
- ken123
- Posts: 5342
- Joined: Wed Jan 25, 2017 2:53 pm
- Location: Northern California
- Has thanked: 253 times
- Been thanked: 316 times
- Contact:
Re: Action of knife when cutting sandwich
Or an open faced cheese sandwich ( with a bit of pastrami )
---
Ken
---
Ken
-
- Posts: 211
- Joined: Sat Apr 29, 2017 12:31 pm
Re: Action of knife when cutting sandwich
I have a bread machine and I use Mercer Millennia Bread Knife to cut them. No problems at all
-
- Posts: 419
- Joined: Thu Nov 30, 2017 3:52 pm
-
- Posts: 379
- Joined: Sun May 14, 2017 5:51 pm
- Been thanked: 1 time
-
- Posts: 3707
- Joined: Thu Jan 26, 2017 9:27 pm
- Location: British Columbia, Canada
- Has thanked: 197 times
- Been thanked: 528 times
Re: Action of knife when cutting sandwich
I think I know what you mean. I tend to use a serrated edge for toasted sandwiches, but if I really need a clean, exact cut, I will use a non-serrated and often approach the cut using a downward, angular cut that starts at the top crusty corner and works through through that with short strokes, and then use a set of longer strokes to get through the rest. I use this technique because I want to apply the least amount of pressure when dealing with the crusty corner, but once I'm through that, I want the cleanest cut with the fewest strokes possible to no disrupt the layers and sauces of the inside.
~Joe
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.