Why is the chef’s knife particularly good for chopping in a “rocking” motion without lifting the blade much from the cutting surface?

A. because the blade becomes increasingly curved at the tip
B. because the blade becomes increasingly dull at the tip
C. because the handle has a moveable grip
D. because the center of the blade swoops upward

Question

Why is the chef’s knife particularly good for chopping in a “rocking” motion without lifting the blade much from the cutting surface?

A. because the blade becomes increasingly curved at the tip
B. because the blade becomes increasingly dull at the tip
C. because the handle has a moveable grip
D. because the center of the blade swoops upward

Sherixn · Answer

B.

If you don't cut by rocking the knife but instead go up and down, the knife will quickly dull from slamming against the cutting board.

1008426 · Answer

@sherixn wrote:

B. If you don't cut by rocking the knife but instead go up and down, the knife will quickly dull from slamming against the cutting board.

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