Like what difference does the cutting motion do compared to just pushing down a knife ?
In: Physics
well not really. Some chefs will even scream at you “DON’T SAW THE MEAT!”
The usual technique is push forward down, retreat, forward down again, retreat etc until it’s successfully sliced. Letting the entire blade length and the sharpness do all the work. But not zigzagzigzag sawing motion all the way down.
Having to do that exposes the lack of maintenance on the knife, and also shows your bad technique and accumulated bad habits, which is why you had to do “back and forth motion”. And that’s why some chefs might scream at you.
Point to note, this is only for meats. Blades with serrated edges (bread knives) are logically accepted as sawing motion knives.
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