Knife Skills: How to Butterfly & Roll Cut Meat

Equipment

Sharp chef's knife or Chinese cleaver
Stable chopping board
Damp cloth (to secure the board)

PREPARATION

1. Hold the knife securely with your thumb and index finger gripping the blade, keeping your other fingers wrapped comfortably around the handle.
2. Practise using long sawing motions rather than short chopping movements, allowing the knife to glide smoothly through the ingredient.
3. To learn the roll cut technique, start with a pepper and make a shallow cut while following the inside wall of the vegetable.
4. Gradually rotate the pepper as you slice, keeping the blade almost parallel to the board until the inside unravels in one continuous piece.
5. For butterflying chicken, place the breast flat on the board and begin with a slight angled incision into the centre.
6. Once inside the meat, level the knife so it becomes almost parallel to the board and continue with long, even strokes.
7. Open the chicken as you slice, using your free hand to gently pull the meat apart without cutting all the way through.
8. Repeat on the opposite side if needed to create an even pocket suitable for stuffing or quicker cooking.
9. To thinly slice beef, begin with a shallow cut halfway into the steak before using long slicing motions to unravel the meat.
10. Gently pull the meat with your free hand while drawing the knife towards you, producing wide, thin slices.
11. Work close to the edge of the chopping board to give your knife and hands more room and better control.
12. Take your time and focus on smooth, controlled movements—good knife skills come from consistency and practice rather than speed.

School of Wok Tips

• Long slicing motions create cleaner cuts than short chopping actions.
• Keep the blade almost parallel to the board when butterflying meat.
• Let your free hand gently pull the meat open while the knife does the work.
• Practising on vegetables like peppers helps build confidence before moving on to meat.

FAQs

Why butterfly meat?
It creates thinner, more even pieces that cook quickly and are ideal for stuffing or stir-frying.

Why use long sawing motions?
They produce smoother cuts and give you greater control over the knife.

Can I use this technique for beef and pork?
Yes, the same method works well for chicken, beef and pork to create thin, even slices for Asian cooking.

COOKING