Kitchen Knife 101 Proper Posture- Easy News | Easy Japanese

プロ料理人が教える包丁の使い方　基本編　How to use kitchen knife

Kitchen Knife 101 Proper Posture

3362 视图

まな板に対して、
Face the chopping board,
肩幅ぐらいの足を広げて、
spread your feet out about shoulder width,
握り拳一つか一つ半ぐらいの間を空けて
and make about a one or one-and-a-half fists of space.
まな板の真っ正面に立ってください。
Stand directly opposite of the cutting board.
で、包丁を持つ方の足を半歩下げて構えると、
So, if you bring back the leg on the side you're holding the knife by about a half-a-step and brace it,
ちょうど包丁を使いやすい状況になります。
it's the perfect state to easily use a kitchen knife.
柄になります。
This is the handle.
こちらが鍔です。
This is the guard.
こちらが峰、
This is the crest.
刃で、刃先になります。
The blade, and the blade edge.
この鍔に中指を掛けます。
Put your middle finger on this guard.
そのまま、軽く握り込むようにして持ってください。
Keeping it that way, please hold the knife like you're gently grasping it completely.
これが基本の持ち方になります。
This is the basic way to hold it.
えと、いけない包丁の持ち方の一例として、
Well, as an example of a bad knife-holding method,
鍔に手を掛けないで、このまま握る。
the hand is not on the guard and gripping like this.
これは切った時に、こうフラフラしてしまうので、
It sways like this when it cuts, so
やっぱりまっすぐ切れなくなってしまうので、よろしくないです。
of course it will not cut straight; this is not good.
後もう一つ、この峰に親指を掛けてこういう風に調理する人がいますが、
One more thing. There are people who prepare food putting their thumb on the crest like this, but
これはふらついてしまうという原因が起きてしまうので、
this is the cause of wiggling, so
これもあまりよろしくない包丁の握り方だと思ってください。
please also consider this as not a very good way to hold a knife.

まな板に対して、

に対して

Towards, against, regarding, in contrast with
肩幅ぐらいの足を広げて、

足

Foot; leg; gait; pace; bottom structural component (i.e. radical) of a kanji; means of transportation; money, coin

肩幅

Shoulder width (breadth)
握り拳一つか一つ半ぐらいの間を空けて

間

1.818 m (6 shaku); counter used to number the gaps between pillars

半

Half, semi-; half-past; odd number; unit of land area (595.8 m^2)

一つ

One; for one thing; only; (not) even; just (e.g. "just try it")

空け

Absentmindedness, dreaminess, simpleton, fool

握り拳

clenched fist
まな板の真っ正面に立ってください。

正面

Front, frontage, facade, main
で、包丁を持つ方の足を半歩下げて構えると、

方

Direction, way, side, area (in a particular direction); side (of an argument, etc.), one''s part; type, category; field (of study, etc.); indicates one side of a comparison; way, method, manner, means; length (of each side of a square)

構える

To set up (e.g. a building); to prepare in advance (e.g. a meal), to prepare to use something (e.g. a camera); to plan, to scheme; to fabricate in order to deceive; to stiffen, to become formal

足

Foot; leg; gait; pace; bottom structural component (i.e. radical) of a kanji; means of transportation; money, coin

半

Half, semi-; half-past; odd number; unit of land area (595.8 m^2)

持つ

To hold (in one''s hand), to take, to carry; to possess, to have, to own; to maintain, to keep; to last, to be durable, to keep, to survive; to take charge of, to be in charge of

歩

Unit of land measurement, 3.95 square yards, 3.31 square metres (meters)

下げ

Lowering, sinking, bringing down, letting down; depreciation, price fall; punch line (of a rakugo story); sword strap

包丁

Kitchen knife, carving knife; cooking, food
ちょうど包丁を使いやすい状況になります。

状況

State of affairs (around you), situation, circumstances

使い

Errand, mission, going as envoy; messenger, bearer, errand boy, errand girl; familiar spirit; use, usage, user, trainer, tamer, charmer

包丁

Kitchen knife, carving knife; cooking, food
柄になります。

柄

Hilt (of a sword), haft (of a dagger), handgrip
こちらが鍔です。

鍔

guard on sword, polearms, etc., flange; brim, visor (e.g. of a hat)
こちらが峰、

峰

Peak, summit, ridge, top; back of a blade
刃で、刃先になります。

刃

Blade, sword; forged blade, wavy pattern on forged blades; sharpness; unhulled rice

刃先

edge of blade
この鍔に中指を掛けます。

中指

Middle finger, long finger, second finger, tall finger, middle toe, third toe

掛け

-clad; in the midst of; tenths (e.g. wholesale price, as tenths of retail price); times (i.e. multiplied by); able-to-seat (of a chair, etc.)

鍔

guard on sword, polearms, etc., flange; brim, visor (e.g. of a hat)
そのまま、軽く握り込むようにして持ってください。

込む

To be crowded, to be packed; to be complex; to go into, to put into, to remain (seated), to be plunged into (silence), to do thoroughly; to do intently; to continue in the same state

握り

Grasping, gripping, grasp, grip, clutch; handful, fistful; handle, grip, knob; rice ball; nigirizushi, hand-formed sushi with a topping of seafood, etc
これが基本の持ち方になります。

方

Direction, way, side, area (in a particular direction); side (of an argument, etc.), one''s part; type, category; field (of study, etc.); indicates one side of a comparison; way, method, manner, means; length (of each side of a square)

基本

Foundation, basis, standard

持ち

Hold, charge, keep possession, in charge; wear, durability, life, draw; usage
えと、いけない包丁の持ち方の一例として、

方

Direction, way, side, area (in a particular direction); side (of an argument, etc.), one''s part; type, category; field (of study, etc.); indicates one side of a comparison; way, method, manner, means; length (of each side of a square)

例

Custom, practice, habit, usual; said, aforementioned; instance, example, case, illustration, usage; precedent

一

One; best; first, foremost; beginning, start; bottom string (on a shamisen, etc.)

として

As (i.e. in the role of), for (i.e. from the viewpoint of); apart from... (used to change the topic); even (e.g. "not even a single person"); thinking that..., trying to..

持ち

Hold, charge, keep possession, in charge; wear, durability, life, draw; usage

包丁

Kitchen knife, carving knife; cooking, food
鍔に手を掛けないで、このまま握る。

握る

To clasp, to grasp, to grip, to clutch; to make (nigirizushi, rice ball, etc.), to form, to press into shape, to mold, to mould; to seize (power, etc.), to take hold of

掛け

-clad; in the midst of; tenths (e.g. wholesale price, as tenths of retail price); times (i.e. multiplied by); able-to-seat (of a chair, etc.)

手

Hand, arm; forepaw, foreleg; handle; hand, worker, help; trouble, care, effort; means, way, trick, move, technique, workmanship; hand, handwriting; kind, type, sort; one''s hands, one''s possession; ability to cope; hand (of cards); direction; move (in go, shogi, etc.)

鍔

guard on sword, polearms, etc., flange; brim, visor (e.g. of a hat)
これは切った時に、こうフラフラしてしまうので、

時

Time, hour, moment; occasion, case; chance, opportunity, season; the times, the age, the day; tense
やっぱりまっすぐ切れなくなってしまうので、よろしくないです。

切れ

Piece, slice, strip, scrap; cloth; sharpness; counter for scraps, pieces, etc
後もう一つ、この峰に親指を掛けてこういう風に調理する人がいますが、

後

After

親指

Thumb

調理

Cooking, food preparation

人

Person

掛け

-clad; in the midst of; tenths (e.g. wholesale price, as tenths of retail price); times (i.e. multiplied by); able-to-seat (of a chair, etc.)

風

Method, manner, way, style; appearance, air; tendency; folk song (genre of the shi jing); wind (one of the five elements)

一つ

One; for one thing; only; (not) even; just (e.g. "just try it")

峰

Peak, summit, ridge, top; back of a blade
これはふらついてしまうという原因が起きてしまうので、

原因

Cause, origin, source
これもあまりよろしくない包丁の握り方だと思ってください。

方

Direction, way, side, area (in a particular direction); side (of an argument, etc.), one''s part; type, category; field (of study, etc.); indicates one side of a comparison; way, method, manner, means; length (of each side of a square)

握り

Grasping, gripping, grasp, grip, clutch; handful, fistful; handle, grip, knob; rice ball; nigirizushi, hand-formed sushi with a topping of seafood, etc

包丁

Kitchen knife, carving knife; cooking, food