The right tools


A view of the right gestures

Slicing vegetables. Mincing meat, parsley.
Crushing tomatoes. Chiselling sorrel.
Cutting as Julienne, brunoise, lettuces in chiffonnade.
Rigid blade, with a “domed” edge to facilitate the pendulum movement. Also called “couteau de tour” by pastry cooks and bakers.
Blade length: 20-35 cm, 20 cm and 25 cm blades being the commonest.