On Wednesday, September 11, 2013 2:18:35 PM UTC-4, Kalmia wrote:
> I heard this quote during a how-to video, where the guy
> demonstrated a rocking motion with his knife, rather
> than a chopping, noisy motion. He said " A noisy chef
> is a BAD chef." He said the knife would take longer to
> dull when using the rocking motion.
>
> Your thoughts? Comments? Agree? Disagree?

It depends what you are cutting. I think of a chef's
knife as being very versatile, sometimes the only knife
you might use. If cutting chives, yes I would use a
rocking motion. If cutting potatoes I wouldn't have
the tip on the cutting board. Onions? no tip on board.
To finely cut herbs, start with the tip on the board
and then continue with a rocking motion about the
center of the knife. Sometimes cut on the forward
stroke, sometimes on the backward stroke.

There are so many suitable techniques with a chef's
knife. More important is how you hold the blade.

http://www.richardfisher.com