Just curious what you all think.
When I first started cooking, one of the people who had a big influence on me was Jacques Pepin. I thought he had extraordinary knife skills. His technique for mincing garlic is to first smash the clove and then rock the knife very fast, keeping the hand he is not holding the handle with toward the front of the blade.
Here is a link: https://www.youtube.com/watch?v=1y5h1pDHhzs
When using this technique, I find it much easier using a longer knife, like a 240 mm; it seems easier to rock.
Has anyone else had the same experience?