A detailed explanation of Chinese cooking knife skills中國烹飪刀法功夫詳解

[Ho Kwok Leung]

Knife technique refers to the method and skill of using a knife. Different knife techniques are used to process raw materials into a certain shape according to the needs of the dish.
Commonly used knife techniques for Chinese cuisine include:
Straight knife techniques: cutting, slashing, chopping, chopping, hammering, chopping, and guillotine with a straight knife;
Flat knife method; slice, flat blade;
Oblique knife method; oblique knife cutting, oblique blade, oblique knife brake;
There are also cutting, sectioning, gouging, scraping, carving, ticking, etc.
The use of various knife techniques must be adjusted according to the nature, shape and cooking method of the ingredients.

Straight knife method, flat knife method, oblique knife method, and sharp knife method are the four basic knife methods for Chinese cooking.
Cutting, scraping, carving, gouging, arranging, beating, rotating, cutting, digging, etc. are auxiliary knife skills.

【cut】
Cutting is the most commonly used knife method in cooking activities. Different raw materials require different cutting methods.
The cutting method requires the rhythmic cooperation of both hands. The left hand presses the raw material firmly, and the fingers naturally bend to press the raw material firmly.
According to the processing forming requirements (thickness, size, length, thickness), continuously move backward at an equal distance;
Holding the knife in your right hand, use your wrist strength to follow the left hand moving backward, and cut the raw materials one by one.
When using the cutting method, the raw materials should be cut into different shapes according to the different textures of the raw materials and the different requirements of the finished dishes:
Tough ingredients should be cut thin and fine; soft ingredients that are easy to chew should be cut thick and coarse to avoid breaking into pieces during the cooking process;
For raw materials with fiber texture, different cutting methods such as straight cutting, cross cutting, and oblique cutting should be used according to different properties.
It is necessary to break up the fibrous tissue of the raw materials to facilitate chewing, and to maintain the integrity of the cut shape, which is beneficial to the shape of the dishes.
No matter which cutting method is used, which raw materials are used, and no matter what shape it is cut into, there is a common requirement:
The knife edge is consistent and uniform in thickness, size, length, and thickness.

According to different force points, cutting can be divided into 6 types: straight cutting, push cutting, drag cutting, sawing, rolling cutting and guillotine cutting.

Straight knife cut
Straight cut is also called "jump cut"
It is a method of cutting raw materials into a certain shape by holding the blade vertically to the vegetable mound.
When operating, aim the blade at the raw material, lower the knife vertically, focus on the middle of the knife, move your wrist flexibly, and use the natural force of the knife edge to hit the pier to form a natural jump up and down.
The straight knife method is mainly used for processing shreds, slices, dices, strips, sections and blocks of brittle vegetables, such as cucumber, wormwood, winter bamboo shoots and other raw materials, which can be processed by the straight cutting method.

Push knife to cut
The knife edge is vertical, and the knife edge cuts from the right back to the left front. When cutting, push it from the inside out.
When cutting to the bottom, the front end of the knife contacts the raw material first, and the focus is on the rear of the knife, which cannot be pulled back.
The push knife method is mostly used for slicing tender animal raw materials, such as liver slices, meat slices, etc.
As well as slices and pieces of brittle plant raw materials, such as radish, winter melon, etc.

Drag knife to cut
Also called "Lache",
Lower the knife vertically, and pull the knife from the inside out when cutting. The back end of the knife contacts the raw material first, and the focus is on the center and front end of the knife.
In order to prevent the raw materials from breaking, it is necessary to cut them all the way to the end without pushing them back. Drag cutting is mainly used for shredding raw materials with delicate texture, such as chicken shreds, rabbit shreds, etc.

Saw cutting
Also called "sawing". Combining push and pull cuts, it becomes "push-pull cut."
Cut the knife vertically, and the knife advance should be light and steady.
After the knife is advanced, first push forward to cut, and then pull backward to cut. Push and pull. The two knife methods are used alternately like a saw. Cut the ingredients into slices or chunks.
Sawing is mainly suitable for raw and cooked raw materials that are hard, tough or soft and fragile, such as twice-cooked pork, ham, bread, etc.

guillotine cut
There are two ways to use a knife for guillotine cutting.
The first method is to hold the handle of the knife with your right hand, press the front end of the back of the knife with your left hand, lift the handle so that the handle is higher than the tip of the knife, press the front of the knife blade on the raw material, aim at the part to be cut, and cut downward with force. This method is suitable for processing raw or clinker materials with cartilage or shell, small size, round shape and smooth shape;

The second method is to hold the handle of the knife with your right hand and the front end of the back of the knife with your left hand. The knife is perpendicular to the vegetable pier. The knife follows the pier. The tip of the knife is raised. The tip of the knife touches the pier. The base of the knife is raised. Move the knife up and down repeatedly and alternately to press and cut. , move the knife position as the raw materials change until the raw materials are finely chopped. This method is suitable for processing ginger and garlic, Sichuan peppercorns, peppers, candied fruits, peanuts, pickled peppers, etc.

hob cut
Also called "rolling material cutting".
When operating this knife method, hold the raw material with your left hand, hold the knife perpendicular to the pier with your right hand, and maintain a certain oblique angle with the raw material. Roll the raw material once for each cut, while rolling and cutting. The raw material rolled with the left hand has a moderate slope, and the right hand rolls the raw material at a moderate angle. Cut it at a certain angle. When roll-cutting the same raw material, the angle of the knife should be kept consistent so that the cut products can be neat and uniform. Round, cylindrical, and conical raw materials, such as potatoes, carrots, eggplants, lettuce heads, etc., are suitable for rolling cutting. The finished product of rolling cutting is called "rolling block".

【chop】
The explanation of chop is: "a straight knife method for making boneless raw materials into a puree shape." This knife method is mainly used to process raw materials into powder.
Chopping can be divided into knife-edge chop, knife-back chop, single-knife chop, and double-knife chop.

Chop with knife edge
Use wrist strength to lift the knife vertically and move it up and down to chop the raw materials.
When processing chicken, pork, beef, mutton and other poultry and livestock raw materials, generally chop them with the edge of a knife.
This is because these raw materials contain tendons and fibrous tissue, and only the cutting method with a knife edge can completely destroy the tendons and fibrous tissue into pieces.
When processing brittle raw materials, use the knife edge to chop.

Chop with the back of the knife
Also called "beating", the raw materials are processed into a puree and velvety shape by tapping with the back of a knife.
When operating, the knife should be perpendicular to the vegetable mound, the up and down movement should be even, and the knife should be executed rhythmically.
The advantage of using the back of the knife to chop the mud is that it further destroys the muscle fiber tissue,
Shred the meat: Precipitate more myoglobins from the raw protein, making the mushy paste more viscous and more delicate, thus improving the water-absorbing capacity of the mushy paste and making it softer and tenderer.

Chop with a single knife
During operation, place the raw materials in the center of the vegetable pile, hold the edge of the vegetable pile with your left hand, hold the knife in your right hand, align the middle of the blade with the raw materials, and use your wrist to move up and down to chop the raw materials.
Chop with double knife
Also called "Chopping", that is, each holding a kitchen knife in the left and right hands operates at the same time, with a certain distance between the two knives, and chops repeatedly from left to right, from right to left in a rhythmic manner, thus Improve the efficiency of chopping.

【cut】
When chopping, the knife is perpendicular to the surface of the dish. Use strong force to cut the raw material. When operating, the knife should be cut vertically from above the raw material. The position of the knife should be accurate, the knife should be cut decisively, the force should be moderate, the knife edge should be neat, and the shape should be even.
Chopping is mainly used for shaping strips, blocks and dices of bone-bearing raw materials.

【cut】
Chopping, also called "splitting", refers to the knife technique of holding a knife and cutting the raw material vertically downward with force.
Usually used to process bone-in or hard-textured raw materials.
There are three methods of chopping: straight knife chopping, following knife chopping, and clapping knife chopping.

Straight knife chop
Hold the material steady with your left hand, lift the knife with your right hand, aim the middle part of the blade at the material, and drop the knife vertically to cut off the material.
During operation, the cutting speed must be accurate and fast. It is best to cut off with one cut. If it is necessary to cover the cutter, the cutting edge should be at the same position.
When using a straight knife to chop, the left and right hands must work closely together. When the knife falls, the left hand should quickly leave the raw material. If you need to hold the raw material firmly, the left hand should stay away from the place where the knife falls and hold the raw material.
This knife method is mainly used to process raw materials into shapes such as blocks, strips, and segments.

Cut with a knife
Align the middle part of the blade with the material to be cut and insert it tightly. Hold the material with your left hand and hold the knife with your right hand. Raise it at the same time. The knife and the material will rise and fall vertically downward to cut the material. If it cannot be cut off at one time, it can be repeated. conduct.
When operating, the left and right hands should work closely together. The raw materials and knife should be raised with both hands at the same time. When falling, the left hand should leave quickly while the raw materials fall into the pile.
This knife method is mainly used to process some bone-based raw materials such as pig trotters and pig heads that are not easy to cut.

Cut with a knife
Clap the knife and hold the material steady with your left hand, hold the handle of the knife with your right hand, aim the blade at the part of the material to be processed, then leave the material with your left hand and lift it up, slam the back of the knife hard, and make the knife cut straight down to break the material.
You need to be quick in your movements during operation, cut well with one cut, and the finished product will be neatly formed.
This knife method is mainly used for processing finished products, such as braised chicken, roast duck, etc.

【piece】
Slicing is a method of cutting raw materials into thin slices. Slicing is one of the important processes in the entire cooking process.
According to different requirements for raw material forming, the sheeting method is divided into flat blades and inclined blades.

flat blade
Hold the raw material with your left hand, hold the knife with your right hand, lay the blade flat, keep the blade and the vegetable pile horizontal, feed the material in parallel, feed from the right side of the raw material, apply force on the whole knife, and move parallel to the left until the raw material is sliced. open.
The method of cutting raw materials into shapes in one go. The flat blade is suitable for cutting boneless soft raw materials into large and thin dishes.
Starting from the bottom of the raw material near the anvil is the cutting method; starting from the top of the raw material layer by layer and working downwards is the loading method.
Put the slice in, gradually push it to the left, focus on the middle of the blade, and gradually move the slice from right to left until the raw material is sliced ​​open.

push blade
It is mostly used for clinker and brittle raw materials such as beef tongue lettuce, silver needle radish, etc.
Push blade Push blade is generally used for the film loading method.
The knife feeds the material in parallel, and the blade starts from the front end of the right side of the raw material and gradually moves from right to left to slice.
Make the blade move horizontally left and right in the raw material to slice the raw material.
The razor blade is mainly used for raw materials with tender texture and slightly toughness, such as slices of lean meat, glass belly slices, etc.
Pull the blade to feed the knife in parallel, and pull it hard from front to back, focusing on the middle and
The saw blade uses the front end of the blade to overlap the material. It is first pulled backwards and then pushed forward from back, one forward and one back, one push and one pull, like a saw, until the raw materials are cut into pieces. Saw blades are mainly used for cooked tough ingredients such as white meat.


Rolling sheet
Hold the surface of the raw material with your left hand, place the blade flat with your right hand, and cut the blade from the bottom of the right side of the raw material. When moving forward in parallel, hold the raw material with your left hand and roll it to the left, rolling it as you go, until it becomes a thin and long sheet.
Round and cylindrical raw materials such as cucumber, red sausage, and loofah can be processed into long slices through rolling.
When shaking the blade, spread your left fingers apart, hold down the raw material, hold the knife in your right hand, cut from the right side of the raw material, and shake the knife upward evenly in a wavy motion until the raw material is sliced ​​open.
The blade shaking method can produce unique wavy and zigzag shapes to make the dishes more beautiful. It is generally used for soft, tender, boneless or brittle ingredients.

Bevel blade
Hold the left end of the raw material firmly with your left hand, hold the knife with your right hand, keep the blade at a certain inclination with the vegetable pile, and feed the raw material at an angle from the top to cut the raw material into shape.
Bevel blades are divided into straight blade bevel blades and saw saw bevel blades.
The straight blade is suitable for tough raw materials; the reverse blade is suitable for brittle, soft raw materials or tough, boneless and smaller raw materials. The straight blade is also called "oblique blade". Hold the left end of the raw material with the fingers of your left hand, tilt the blade with your right hand, with the blade facing inward, and feed the raw material from top to bottom. After the blade feeds the raw material to the left, immediately move to the lower left, focusing on the front end of the knife to slice until the raw material is broken. open.
After each piece of raw material, immediately remove the piece with your left finger, then press the left end of the raw material and wait for the second blade to enter. Compared with other cutting methods, the straight blade has the unique advantage of "small material can make a big impact".
When the blade is straight, the blade is tilted to slice into the raw material, and the slice area is larger than the cross-section of the straight blade.
When processing herring fillets, the thickness of the fish cannot reach the molding specification. Only a straight blade can make the fish "from thin to thick".
Slanted slices are generally used for magnolia slices, sea cucumber slices, etc.

The reverse knife oblique slice is also called "oblique knife push slice". Hold the raw material with your left hand and hold the knife with your right hand. The blade is tilted with the back of the knife inward and the blade outward. The knife feeds the material from top to bottom. After the knife blade feeds the raw material, the focus is on Slice with the front end of the knife, moving from the inside out until the ingredients are cut into pieces.
Make a knife for each piece, move your left hand backward once, and the distance of each backward movement is basically the same to ensure that the size and thickness of the pieces are consistent.
Reverse slant slices are generally used for ear slices, beef tripe slices, etc.

The mixed use of saw blade and reverse bevel blade is called "saw blade". The saw blade is generally used for larger raw materials, such as fish pieces.

【strange】
, refers to using a knife to cut regular, mutually symmetrical knife patterns with a certain depth (without cutting) on ​​the raw materials, and then changing them into various shapes as needed. It is one of the basic knife techniques in cooking. First, it is also a relatively complicated knife technique, which has a special status in the shape of Chinese dishes.

It comprehensively uses straight knife method, flat knife method, oblique knife method and other knife methods.
When the knife is used to cut or slice, some knife patterns will appear on the surface of the raw material. The knife patterns are quite deep but continuous.
Commonly used knives include: cross flower knife, lychee flower knife, wheat flower knife, coir raincoat flower knife, phoenix tail flower knife, chrysanthemum flower knife, fish gill flower knife, etc.
The raw material processed by the knife method has consistent depth, equal distance, neat and uniform, and symmetry with each other. After heating, it can be curled into various beautiful shapes: wheat ear-shaped, lychee-shaped, comb-shaped, coir raincoat-shaped, chrysanthemum-shaped, Willow leaf shape, bergamot shape, louver shape, spherical shape, etc.

Qi is mainly used for raw materials with crisp and tender texture, large shrinkage, and large and thick shapes, such as waist, tripe, meat, fish, etc. Qi method can be divided into straight knife, reverse and oblique, and straight and oblique. The stitching method can form different pattern shapes.
Including push knife and pull knife.
For soft and brittle raw materials, the straight knife cutting is similar to the straight knife cutting in the straight knife method:
For tough raw materials, straight knife cutting is similar to push knife cutting and drawing knife cutting in the straight cutting method.
The difference between straight knife cutting, straight knife cutting, push knife cutting, and broaching knife cutting is that the raw material is not completely disconnected when the knife is moved, but the knife is stopped when the knife depth reaches a certain level according to the raw material molding specifications. The raw materials can be made into various shapes such as lychee shape, chrysanthemum shape, orchid shape, willow leaf shape, cross shape, etc. You can also use other knife techniques to make wheat ear shape, squirrel shape and more shapes.
The direct cutting method is suitable for various soft, brittle and tough raw materials, such as cucumber, pig kidney, chicken gizzard, duck gizzard, cuttlefish, herring, dried tofu, etc.
The straight-knife sharpener is perpendicular to the vegetable mound and feeds from the back and top to the front and bottom of the raw material. Straight knife, inner knife feeding.
Oblique knife drawing is similar to the straight blade in the oblique knife method, except that the raw material is not completely disconnected when the knife is moved. Instead, according to the raw material molding specifications, the knife is stopped when the knife depth reaches a certain level, and then combined with other knife methods to make It can be made into various shapes such as lantern shape, grape shape, peony shape, flower branch and so on.
The straight sword slash is also called the "oblique sword slash". The knife and the vegetable pile should maintain a certain inclination, with the knife edge facing towards
The reverse knife slash is also called the "oblique knife push sword". The knife maintains a certain inclination with the vegetable pile, and the knife edge faces towards the vegetable mound.
A layman's knife feeds.
The oblique knife pusher is also called the reverse knife. It is similar to the reverse blade in the oblique knife method. During operation, the blade is outward and the back of the knife is inward. The raw material is not completely disconnected. According to the raw material molding specifications, when the knife reaches a certain depth, Stop the knife.
The oblique knife pushing method can be combined with other knife methods to make various shapes such as wheat ear shape and coir raincoat shape. It is suitable for various tough and brittle raw materials such as pig kidney, squid, pork, and fish.


刀法，是指用刀的方法和功夫，根據菜品需要，把原料加工成一定形狀所采用不同的刀法。
中國菜常用的刀法有：
直刀法：直刀切、剞、斬、砍、捶、剁、鍘；
平刀法；片、平刀片；
斜刀法；斜刀切、斜刀片、斜刀剎；
還有削、剖、剜、刮、雕、剔等。
使用各種刀法須因應食材的性質、形狀以及烹調方法作調整

直刀法、平刀法、斜刀法、削刀法是中國菜烹飪的4種基本刀法，
而剖、刮、雕、剜、排、拍、旋、削、挖等則屬於輔助刀法。

【切】
切，是烹飪活動中使用最多的一種刀法，不同的原料，需要采用不同的切法。
切法要求兩手有節奏地配合，左手按穩原料，手指自然彎曲按穩原料，
根據加工的成形要求（厚薄、大小、長短、粗細），不斷地等距離向後移動；
右手拿刀運用腕力緊隨向後移動的左手，一刀一刀切割原料。
在運用切法時，應根據原料不同質地、成菜的不同要求，把原料切割成不同的形狀：
韌性的原料，要切薄切細；便於咀嚼軟性的原料，要切厚切粗，避免在烹制過程中碎爛；
有纖維紋路的原料，要根據不同的性質，采用順切、橫切、斜切等不同切法，
既要切散原料的纖維組織，便於咀嚼，又要保持切後形狀完整，有利於菜肴造型。
無論運用哪種切法，使用哪種原料，也不管切成什麽形狀，都有一個共同的要求：
刀口一致，粗細、大小、長短、厚薄均勻。

根據用力點的不同切可分為：直切、推切、拖切、鋸切、滾切、鍘切6種。

直刀切
直切也叫“跳切”
是把刀刃與菜墩呈垂直狀態，把原料切割成一定形狀的方法。
操作時把刀刃對準原料，垂直下刀，著力點在刀中部，運腕靈活，利用刀口觸墩的自然回力形成上下的自然跳動。
直刀法主要用於脆性蔬菜的絲、片、丁、條、節、塊的加工，如青瓜、蒿筍、冬筍等原料，都可通過直切法進行刀工處理。

推刀切
刀口垂直，刀口由右後方向左前方切下去，切時由里向外推動，
一刀到底，刀的前端先接觸原料，著力點在刀的後部，不能拉回來。
推刀法多用於質地較嫩的動物性原料切片，如肝片、肉片等，
以及脆性植物原料的切條、塊，如蘿卜、冬瓜等。

拖刀切
又叫“拉切”，
垂直下刀，切時由里向外拉刀，刀的後端先接觸原料，著力點在刀中央和前端。
為防止原料破碎，也要一刀切到底，不能推回去，拖切主要用於質地細嫩的原料的切絲，如雞絲、兔絲等。

鋸刀切
也叫“鋸切”。把推切和拉切結合起來，便成了“推拉切”。
垂直下刀，進刀要輕、要穩。
進刀後，先向前推切，再向後拉切，一推一拉，兩種刀法交替使用如同拉鋸。把原料切割成片或塊。
鋸切主要適用質地堅硬、帶韌性或松軟易碎的生熟原料，如回鍋肉、火腿、面包等。

鍘刀切
鍘切有兩種用刀法。
第一種，右手握住刀柄，左手按住刀背前端，提起刀柄，使刀柄高於刀尖，刀刃前部按在原料上，對準要切的部位，用力向下鍘切，這種方法適於加工帶軟骨或有帶殼的，有體積小、形圓易滑的生料或熟料；

第二種，操作時右手握刀把，左手持刀背前端，刀與菜墩垂直，刀跟著墩，刀尖擡起，刀尖著墩，刀根擡起，一上一下反覆運刀交替用力壓切，隨原料的變化移動刀位，直至把原料切細。這種方法適用於加工姜蒜米、花椒、辣椒、蜜餞、花生米、泡辣椒等。

滾刀切
又叫“滾料切”。
這種刀法在操作時左手按住原料，右手執刀與墩垂直，與原料保持一定斜角，每切下一刀，滾動一次原料，邊滾邊切，左手滾動的原料，斜度適中，右手以一定的角度切下去。滾切同一種原料時，刀的角度保持一致，切出來的成品才能整齊劃一。圓形、圓柱形、圓錐形的原料，如土豆、胡蘿卜、茄子、萵筍頭等適於滾切，滾切的成品稱“滾料塊”。

【剁】
剁的解釋是：“將無骨原料制成泥茸狀的一種直刀法。”這種刀法主要用於將原料加工成末。
剁，又可分為刀口剁、刀背剁和單刀剁、雙刀剁。

刀口剁
運用腕力，垂直舉刀，上下運動，切碎原料的方法。
加工雞肉、豬肉、牛肉、羊肉等禽畜類原料，一般用刀口剁，
這是因為，這些原料含有筋絡和纖維組織，只有用刀口剁的刀法，才能將筋絡和纖維組織完全破壞變碎。
加工脆性原料也用刀口剁。

刀背剁
又叫“捶”，用刀背敲擊的方法把原料加工成泥、茸狀。
操作時刀要與菜墩垂直，上下運力均勻，有節奏地行刀。
用刀背剁加工泥的好處在於：進一步破壞肌肉纖維組織，
使肉變碎：使原料蛋白質析出較多的肌球朊，使茸泥增強黏性，更加細膩，從而提高茸泥吸水能力，重加軟嫩。

單刀剁
操作時把原料放置在菜墩中央，左手扶墩邊，右手持刀，刀刃的中部對準原料，用手腕上下運動，把原料切碎的方法。
雙刀剁
又叫“排剁”，即左手和右手各持一把菜刀同時操作，兩刀之間間隔一定距離，兩刀一下一下，從左至右，從右至左，有節奏地反覆排剁，從而提高剁制的效率。

【斬】
斬，刀與菜墩面垂直，用猛力下刀，斷開原料的方法，操作時從原料上方垂直下刀，下刀的部位要準確，下刀果斷，用力適度，刀口整齊，成形均勻。
斬主要用於帶骨原料的條、塊、丁成型。

【砍】
砍，又叫“劈”，是指手持刀具，用力垂直向下斷開原料的刀法。
通常用於加工帶骨的或者質地堅硬的原料，
砍有直刀砍、跟刀砍、拍刀砍三種方法。

直刀砍
左手扶穩原料，右手將刀舉起，用刀刃中部對準原料，垂直落刀將原料斷開。
操作時下刀要準，速度要快，最好一刀斷開，如需覆刀，刀口應在同一位置。
使用直刀砍左右手要密切配合，落刀時左手應迅速離開原料，如果需要按穩原料，左手應遠離落刀的地方按住原料。
這種刀法主要用於把原料加工成塊、條、段等形狀。

跟刀砍
把刀刃的中部對準原料要斷開的部位緊嵌於內，左手托住原料，右手持刀，同時舉起，刀與原料一齊垂直向下起落把原料斷開，一次不能砍斷可以重覆進行。
操作時左右手要密切配合，雙手持原料與刀同時舉起，下落時左手在原料落墩子的同時迅速離開。
這種刀法主要用於加工一些不易砍斷的帶骨原料豬蹄、豬頭等。

拍刀砍
拍刀砍左手扶穩原料，右手握住刀柄，刀刃對準要加工原料的部位，然後左手離開原料並舉起，用力猛擊刀背，使刀直鍘下去斷開原料。
操作時動作要敏捷，一刀切好，成品成形整齊。
這種刀法主要用於成品加工，如鹵雞、烤鴨等。

【片】
片是把原料切割成薄片的方法。片，是整個烹飪過程中的重要工序之一。
根據原料成形的要求不同，片法分為平刀片和斜刀片。

平刀片
左手按住原料，右手持刀，將刀身放平，刀刃與菜墩保持水平狀態，平行行刀進料，從原料的右側片進，全刀著力，向左作平行運動，直到將原料片開。
一氣呵成把原料切割成形的方法平刀片，適用於把無骨的軟性原料，切割成片張大而薄的菜品。
從原料底部靠近砧墩的部位開始片，是下片法；從原料上端一層層向下片，是上片法。
片進去，逐漸向左移推，著力點在刀刃中部，逐步從右向左移動切片，直到將原料片開。

推刀片
多用於熟料和脆性原料如牛舌萵筍、銀針蘿卜等。
推刀片推刀片一般用於上片法。
刀平行進料，刀刃從原料的右側前端，逐步從右向左移動切片。
使刀刃在原料中呈現平面左右移動狀態，將原料片開。
拉刀片主要用於質地細嫩及略帶韌性的原料，如片瘦肉、玻璃肚片等。
拉刀片把刀平行進料，由前向後用力拖拉，著力點在刀的中部和
拉鋸刀片用刀刃的前端搭口進料，先前向後用力拖拉，再由後向前推進，一前一後，一推一拉，如同拉鋸，直到把原料片斷。拉鋸刀片主要用於煮熟的韌性原料，如白肉等。


滾料片
左手按住原料表面，右手放平刀身，刀刃從原料右側底部片進後，平行向前移動時，左手扶住原料向左滾動，邊片邊滾，直至片薄而長的片狀。
黃瓜、紅腸、絲瓜等圓形、圓柱形原料，都可通過滾料加工成長條片。
抖刀片左手指分開，按住原料，右手握刀，從原料右側片進，刀向上均勻抖動，呈波浪形運動，直到把原料片開。
采用抖刀片法，能片出別具一格的波浪形、鋸齒形，使菜肴造型更美觀，一般用於軟嫩、無骨或脆性原料。

斜刀片
左手按穩原料左端，右手持刀，刀刃與菜墩保持一定傾斜度，從原料上部傾斜行刀進料把原料切割成形的方法。
斜刀片分為正刀斜片和拉鋸斜刀片。
正刀斜片適用於韌性的原料；反刀斜片適用於脆性、軟性原料或性韌無骨而體積較小的原料，正刀斜片又叫“斜刀拉片”。左手手指按住原料左端，右手將刀身傾斜，刀刃朝內，由上向下斜刀進料，刀刃向左片進原料後，立即向左下方運動，著力點在刀的前端切片，直到原料斷開。
每片下一片原料，左手指立即將片移開，再按住原料左端，等第二刀片入。正刀片與其他片法相比，有“小料大用”的獨特優勢。
正刀片時，刀傾斜片入原料，片的面積比直刀片的橫斷面大。
在加工青魚片時，魚肉的厚度達不到成型規格，只有正刀片，才能使魚肉“由薄變厚”。
正刀斜片一般用於片玉蘭片、片海參等。

反刀斜片又叫“斜刀推片”，左手按住原料，右手持刀，刀身傾斜刀背向里，刀刃向外，由上向下斜刀進料，刀刀片進原料後，著力點在刀的前端切片，由里向外運動，直到把原料片斷。
每片一刀，左手向後移動一次，每次向後移動的距離基本一致，以保證片的大小厚薄一致。
反斜片一般用於片耳片、片牛大肚等。

拉鋸斜刀片正、反斜刀片混合使用的叫“拉鋸斜刀片”，拉鋸斜刀片一般用於體積較大的原料，如魚塊等。

【奇】
，是指用刀在原料上切割出有規則的、相互對稱的、有一定深度(不切斷)的刀紋，然後根據需要改切成各種形狀的刀法，是烹飪技藝的基本刀法之一，也是一種比較覆雜的刀法，在中國菜菜肴造型中剞有特殊的地位。

它綜合運用了直刀法、平刀法、斜刀法等刀法。
剞刀操作時，或切或片，使原料表面出現一些刀紋，刀紋有相當深度卻又不斷。
常用的剞刀有：十字花刀、荔枝花刀、麥穗花刀、蓑衣花刀、鳳尾花刀、菊花花刀、魚鰓花刀等。
剞刀法加工後的原料，刀紋深淺一致，距離相等，整齊均勻，互相對稱，加熱之後便能卷曲成各種美麗的形狀：麥穗形、荔枝形、梳子形、蓑衣形、菊花形、柳葉形、佛手形、百葉形、球形等等。

奇，主要用於質地脆嫩、收縮性大、形大體厚的原料，如腰、肚、肉、魚等，奇法可分為直刀剞、反刀斜剞、正刀斜剞，用不同的剞法可形成不同的花紋形狀。
包括推刀剞和拉刀剞。
對於軟性、脆性原料，直刀剞與直刀法中的直刀切相似：
對於韌性原料，直刀剞與直切法中的推刀切、拉刀切相似。
直刀削與直刀切、推刀切、拉刀切的區別在於，直刀削運刀時不完全將原料斷開，而是根據原料成型規格要求，在刀進深到一定程度時停刀，將原料制成荔枝形、菊花形、蘭花形、柳葉形、十字形等各種形狀，還可以綜合利用其他刀法制成麥穗形、松鼠形等更多的形狀。
直剞法適用於各種軟性、脆性、韌性原料，例如黃瓜、豬腎、雞肫、鴨肫、墨魚、青魚、豆腐幹等。
直刀削刀與菜墩垂直，從原料的後上方向前下方進刀。直刀剞，內行刀進料。
斜刀拉制與斜刀法中的正刀片相似，只是運刀時不完全將原料斷開，而是根據原料成型規格要求，在刀進深到一定程度時停刀，再結合其他刀法，制成燈籠形、葡萄形、牡丹形、花枝片等多種形狀。
正刀斜剞又叫“斜刀拉剞”。刀與菜墩保持一定傾斜度，刀口向
反刀斜剞又叫“斜刀推剞”，刀與菜墩保持一定傾斜度，刀口向
外行刀進料。
斜刀推剞也稱反刀剞，與斜刀法中的反刀片相似，操作時刀刃向外，刀背向內，不完全將原料斷開，根據原料成型規格要求，在刀進深到一定程度時停刀。
斜刀推制可結合其他刀法制成麥穗形、蓑衣形等多形狀，適用於豬腎、魷魚、豬肉、魚類等各種韌性、脆性原料。