Slicing is a technique commonly overlooked. The slicing of products to be presented on a plate or platter is of extreme importance. Incorrect execution of the basic fundamentals of slicing results in a plate or platter with a confused, unorganized look. Strong lines become ineffective if the slices themselves are of different thickness or are cut at different angels.

In a la carte to banquet kitchens a single evening may bring a variety of dishes from sliced Veal Lion Crepinette to Chicken Woodsmen. Each item requires several adjustments on the part of the chef to ensure accuracy of portions.

Sharp utensils as well as proper techniques are essential for successful slicing. A dull knife and sawing motions will tear foods instead of neatly slicing them. If the food is meat, the fibers will shred and the product might bleed. If the product is seafood, the same action could result in flaking or mashing.

1. Choose a worktable of a comfortable working height, preferably three to four inches below your waist. Next, clean the table well so your cutting board won't slide during the slicing. As an extra precaution, place a damp towel under the dry cutting board to help keep it in place.

2. Use a clean plastic cutting board free from nicks and warping. I recommend plastic because wooden boards can be uneven.

3. Place a clean, dry towel for your knives on the side of the board opposite the hand doing the slicing.

4. Place knives and other tools on the towel, making sure the edges are pointed away from you.
Set up a bain marie for dipping the knife blade prior to slicing. This ensures a smoother stroke.

5. Using a 12-inch side-serrated or beveled slicing knife, slice away from yourself using a smooth, continuous motion. Then draw the blade back toward yourself, keeping the knife level. Do not saw the food.

6. Place the slices on the plate or platter in the same sequence are you are removing them from the product you are slicing to insure the proper look of  organization and flow. If this simple practice is not observed, the slices will appear unorganized and out of sequence even to an untrained eye.

If care is not taken to put slices back in the same order the results will be evident. As you can see the results will a less than professional look, with weak lines that detract from the product.