Curious if there is any trick to cutting green onions to look like this first picture vs mine in the second other than just going slowly and slicing with a very sharp knife. Might be a dumb question but I can’t seem to make mine a nice consistent thin look like the first picture.
by wallstreetjunky1
6 Comments
Yeah, the only trick is sharp knife and decisive cut.
Thin profile and sharp knife. Also not moving the hand that is holding the scallions as much, (as in its better to cut nothing than take chunks) and slightly holding your knife hand slightly out as in your pinky knuckle turning slightly up and a lot of practice. Your hand will naturally want to turn inward and that will hinder you slicing thinly
https://preview.redd.it/yisga1crmnwb1.jpeg?width=3024&format=pjpg&auto=webp&s=84ea04b8e2e613de128ac1cf1eaca6c15e1cd23a
Negihira cutter and knife work together. It’s how we do it at my shop
Sharp knife and thin cuts, homie!
It really helps to have a thin blade profile.
I thought you were stealing my photo with that first one, as that bowl is mine, but now I see the context! So I’m flattered now!
Scallion cutting is all about a super sharp knife, and lots of practice. I cut those ones with a Masamoto Gyuto, a 70:30 bevel for right handedness. But any good, very sharp knife, will do well.
I cannot emphasize the sharpness enough. You should be able to slice paper with this knife with minimal resistance. It should be so easy to cut the scallions that you barely need to press into them during the slice. I steel my knives often and routinely sharpen them. A sharpening wetstone helps here.
Also, buying very fresh green onion helps too. Old, withered, and slimy scallions are much more difficult to cut, no matter what quality your knife is.
For what it’s worth, I don’t think you’re far off. You just need a sharper knife and a little more practice!