Fruit carving for beginners. Figured cutting of vegetables and fruits with a photo for beginners. How to make a swan from an apple

CHRYSANTHEMA from Chinese cabbage

1. From a head of Peking cabbage weighing from 300 to 700 g, remove loose leaves and cut off the top of the head, leaving about 12-15 cm.		2. We work with an oval or triangular cross-section carbide grooved knife.
3. Make slices of different lengths along the thick veins of the leaves, directing the knife from the top of the leaf to the base of the cabbage. We make the beginning of the cut thinner. As we approach the stump, we deepen the knife into the cabbage.		4. Without cutting 1.5-2 cm to the stump, remove the large leaves cut out. If the sheet holds firmly, we will make several notches with a small knife.
5. Cut the subsequent rows of leaves in the same way, shortening the length of the chrysanthemum petals to the middle. If the edges of the petals are thin enough, then in cold water they curl up into rings or bend beautifully.
6. Put the "chrysanthemum" in ice water for half an hour. The product will take on a graceful shape. Cut out a couple of green cucumber "leaves" and make a composition on a platter with salad or various cuts.

Ready-made dahlias

1. Let's make a slightly flattened round billet with a diameter of 5-6 cm from a homogeneous product.

2. Cut 7-9 petals with a medium oval knife, deepening the knife towards the core.

3. Cut off excess pulp under the petals of the first row, forming a platform for the next row.

4. Cut the petals of the next row with knives of different sizes in the same way as in the first row. We place them between the petals of the previous row. We make as many rows as possible.

5. We cut to the end and form the middle.

Physiognomy can be made kinder: Tomato flower

Make 8 deep cuts on the tomato, as shown in the photo. Peel off the skin gently so that some pulp remains on it.
Cut the cucumber slices of a suitable size into halves and insert into the cuts.
Top "flower" decorate with olive or herbs. Santa Claus from vegetables You will need: red bell pepper (larger), Chinese cabbage (head salad), a piece of cucumber, toothpicks for fastening.

1. Remove the stem from the pepper and stabilize it with the hole down.
2. Fasten the top with a piece of cucumber with a toothpick.
3. Choose small lettuce leaves, preferably internal ones. Try on their size on a Santa Claus figure: one longer sheet for a beard, three shorter sheets for hair. Cut off the excess parts of the cutting. Pick up a bowl-shaped sheet for the top layer of hair.
4. When trying on, mark with a toothpick the places on the large sheet where the eyes, nose and mouth should be.
5. Make the details of the face from pieces of olives and peppers, inserting them into small slots. Strengthen the mustache.
6. Attach with toothpicks (you can use their halves) first a long sheet with a face and a beard, then three short ones around the entire head. Put on top of the top sheet.
7. Make a cap from the top of a pepper or a small tomato. Take a large leaf of head lettuce (outer) and cut a long strip 1.5-2 cm wide with a knife from the top of the petiole. Try to cut along the direction of the grain. This will be the edge of the cap. Fasten the cap on the head and wrap with the cut out strip.

		Capricorn (12.22 - 01.20) Required: 1 red and 1 green apple Take a whole red apple. Cut off a slice and two slices from it. Place the slices on top of each other. This is the "torso." Cut the remaining slice into two halves. Cut out two triangles from them - "horns". Attach the cut sector to the horns. Cut two pieces from it. These are "ears". The remaining detail is the "head". Lay down the "ears". Place the "head", "horns" and "ears" on the body. Cut out circles from the green apple peel - "eyes". "Pupils" from green seeds. Cut off another slice from the remaining apple. Cut four stripes out of it - "legs". Attach "legs". Cut a beard from a piece of green apple peel.
		Aquarius (21.01 - 20.02) Required: 1 pitted green olive, 1 corn seed, 1 slice of salami Take one pitted olive. Cut it lengthwise into two halves. Cut off a sector from one half. Expand and attach this sector to the slice. This is the "pitcher". Cut off a small sector from the second half. Put it to the bottom of the "jug". Cut a small slice from the remaining olives. Cut it into two halves. These are the "handles" of the "jug". Place the "handles" on the "jug". Put half a corn seed in the form of pouring water at the "neck" of the "jug".
		Pisces (21.02 - 20.03) Required: 1 green olive, 4 corn kernels, 1 black olive, 1 slice of salami. Take one pitted green olive. Cut it lengthwise into two halves. Cut one of them across into 2 parts. One part is the "head". Cut the "tail" out of the second part. Put the "scales" out of the corn kernels. Put the "head" on it. Make an "eye" from a piece of black olive. Cut the other half of the olives in half lengthwise. Cut one of them across into two halves. These are "fins". Attach "fins". Add one more corn kernel. Attach the "tail".
		Aries (21.03 - 20.04) Required: 1 pitted green olive, 1 black olive, 1 corn seed, 1 slice of salami. Cut the olive into two halves. Cut two thin slices from the second half. Make cutouts out of them. These are "horns". Insert the "horns" into half of the olive. This is the "head". Put the remaining olive slice, cut down. Cut a half from it. Attach this piece to the "head". Cut the corn grain lengthwise. Expand the halves of the seed. These are "eyes". Place the "eyes" on the "head". Make "pupils" from pieces of black olive. Place on a slice of salami or canapé sandwich.
		Taurus (21.04 - 21.05) You will need: 2 green pitted olives, 1 black olive, 1 corn seed, 1 slice of salami. Take two green pitted olives. Cut one of them lengthwise into two halves. One half is the "head". Cut the second olive across into two halves. Cut a slice from the second. Make a cutout on it. These are "horns". Put the other half with the cut down. Cut two pieces out of it. These are "ears". Lay out the "muzzle" from the remaining pieces. Cut the corn grain lengthwise. Expand the halves of the seed. These are "eyes". Make "pupils" from pieces of black olive. Place the "eyes" on the "head".
		Gemini (22.05-21.06) You will need: 1 pitted green olive, 1 black olive, 2 corn kernels, a slice of red bell pepper, 1 slice of salami. Cut the olive into two halves. Cut the "handles" and "legs" from the olives. Cut out the same "body" from the second half of the olives. Make the "head" from a grain of corn. "Mouth" - from a piece of red sweet pepper. "Eyes" are made from tiny pieces of black olive. Attach the "head" to the "body". Make one more "twin". Place them on a slice of salami or on a canapé sandwich.
		Cancer (22.06 - 22.07) You will need: 1 pitted green olive, 1 black olive, 1 slice of salami. Cut the pitted green olive into two halves. Cut off two sectors from one of them. Make cuts in these sectors. These are "claws". Cut the remaining middle part into two halves. One half is the "torso". Cut the other half into pieces. This is the "neck". Place the “eyes” on the “torso” - tiny pieces of black olive. Attach "claws".
		Leo (23.07 - 23.08) You will need: 1 pitted green olive, 1 black olive, 1 corn seed, 1 pea, 1 slice of salami. Cut a small slice from the green olive. Cut a sector out of it. Cut a thin slice from the remaining olives. Place the first slice on it. This is a "muzzle". Attach the cut sector. This is the mouth. Cut off two more thin slices from the remaining olives. Cut one of them in two. Cut the "mane" out of them. From another slice, cut two more "mane" parts. Attach the "mane". Cut the corn grain lengthwise. Expand the halves of the seed. These are "eyes". "Pupils" - from pieces of black olive. Place the "eyes" on the "head". Make a "nose" from canned green peas.
		Virgo (08.24 - 09.23) Take a whole red apple, cut a slice from it. Cut it into two halves and cut 2 small sectors from each. These are "hands". The remaining details are the "torso". Cut another slice from the other side of the apple. Cut a circle out of it. This is the "head". Cut out a "nose" and "mouth" from a thin apple slice. Cut "eyes" from pieces of green apple peel. Cut the "pupils" from the peel of the red apple. Cut off a thin slice from the remaining apple. Cut a circle out of it. Using the same notch, cut this circle into thin slices. This is "hair". Attach two parts of the "torso" to the head. Attach the "arms" to the "body".
		Libra (24.09 - 23.10) Required: 1 pitted green olive, 1 corn seed, 1 pea, 1 slice of salami Take a whole pitted green olive. Cut it crosswise into two halves. Cut one of the halves into two more parts. Lay them with the cut up. These are the scales. Cut a thin slice from the other half of the olive. Cut it in two. Attach these parts to the "bowls". Place a pea between them. Decorate with a corn seed. Place on a slice of salami or on a canapé sandwich.
		Scorpio (24.10 - 22.11) Required: 1 pitted green olive, 1 black olive, 1 corn seed, 1 slice of salami Take a whole pitted green olive. Cut a slice from it. Cut it into wedges. This is the "torso". Put the rest of the olives cut down and also cut into slices. You will need three middle slices to make the "tail" and "claws". Cut one slice into slices. Lay out the "tail" from these pieces. Put two "claws" out of the remaining two slices. Attach them to the scorpion. Make a "head" from a corn seed. "Eyes" cut from black olives.
		Sagittarius (23.11 - 21.12) Required: 1 whole green apple Take a whole green apple. Cut off a slice from it. Cut a small section from this wedge, then cut another section of the same size. Cut a thin slice from the rest of the apple. Cut the middle out of this part. This is the "bow". Cut a thin slice from the apple. Cut the "arrow" out of it. Place "bow" and "arrow" on the apple slice. Make a "bow" from the cut sections.

Simple home carving with step by step photos.

CHRYSANTHEMA from Chinese cabbage

1. From a head of Peking cabbage weighing from 300 to 700 g, remove loose leaves and cut off the top of the head, leaving about 12-15 cm.

2. We work with an oval or triangular cross-section carbide grooved knife.

3. Make slices of different lengths along the thick veins of the leaves, directing the knife from the top of the leaf to the base of the cabbage. We make the beginning of the cut thinner. As we approach the stump, we deepen the knife into the cabbage.

4. Without cutting 1.5-2 cm to the stump, remove the large leaves cut out. If the sheet sticks tightly, make a few notches with a small knife.

5. Cut the subsequent rows of leaves in the same way, shortening the length of the chrysanthemum petals to the middle. If the edges of the petals are thin enough, then in cold water they curl up into rings or bend beautifully.

6. Put the "chrysanthemum" in ice water for half an hour. The product will take on a graceful shape. Cut out a couple of green cucumber "leaves" and make a composition on a platter with salad or various cuts.

Cucumber lily

1. Cut a 7-8 cm piece from the cucumber, cutting off the tail. Let's make a leaf-shaped cut without cutting to the bottom edge of the workpiece.

2. Make other leaves, with a small distance between them, bypassing the workpiece in a circle.

3. With a knife we \u200b\u200bmake a cut in a circle with a thickness of 1-2 mm, creating a platform for cutting the next row. petals.

4. With an oval knife, make the next row of petals in a checkerboard pattern relative to the previous row. Trim the area again for the next level of petals. Make as many rows as the size of the workpiece will allow.

5. Using a noisette or a knife, scrape out the core of the cucumber, creating enough space to place the core in the center of the flower.

6. Cut the leaves with scissors, create a triangular shape at the ends. Immerse the flower in ice-cold water for a few minutes and it will open up beautifully.

7. From carrots, pumpkins or radishes, make a core of a suitable size. Let's decorate it with cuts.

8. Insert the core into the flower. Can be attached to a toothpick.
Put the lily on a twig with leaves or on a painted wooden barbecue stick. Leaves can also be cut from a cucumber.

CARROT LINE

1. Peel a dense carrot with a diameter of at least 3 cm, cut a straight piece of 8-12 cm in size. With a knife, make a square "tail" for the future cone. Next, let's give it an oval shape.

2. Having processed the workpiece with a knife in a circle, give the thick end of the cone a rounded shape and prepare a platform for cutting the first row of scales.

3. Divide the thick end of the workpiece visually into 6 parts, cut 6 petal scales in a circle. The depth of the cut is 2-3 mm.

4. With a knife, make a cut along a cone (deepening the end of the knife by 2-3 mm) under the scales, making out the volumetric pattern of the first row, thus creating a platform for the next row of scales.

5. In a checkerboard pattern with respect to the previous row, cut out the next row. Cut the area again for the next row of scales. We make as many rows as the size of the workpiece will allow.

6. Immerse the cone in ice water for 10-15 minutes - it will open a little and harden.

Hot pepper kalla

ADVICE. If pepper burns your hands after work, wash them thoroughly and wipe them with vegetable oil.

1. Take hot chili peppers, red or green.

2. Cut lengthwise from the stem to the tip.

3. Gently cut the pulp around the stalk. The seeds should remain on the stalk.

4. Expand the pepper, rinse in cold water and give the blank the shape of a calla flower.

5. Make a hole at the turn of the future flower and carefully insert the stalk with seeds into it.

6. Cut out the leaves from any green product (cucumber or others) and create a figured composition.

1. Give the carrots a cylinder shape. Pierce along the center line with a thin wooden skewer.

2. Soak the vegetable in salt solution for 2 hours (1 tablespoon of salt per glass of water). The product must be soft enough and not break when cut thinly.

3. Visually divide the vegetable into four sides. We make the same cuts on the top and bottom side, cutting through to the skewer. The distance between the cuts is 0.5 cm. We also make cuts on the two lateral sides - between the cuts on the upper and lower sides.

4. Carefully cut the fruit in a circle with a long thin tape to the skewer. Cut off the skewer with the "stump" and straighten the net.

5. 6. We cut out several different colorful fish from a wide variety of products.

LILY from carrots

1. Give the vegetable the shape of a cone and pentagon, cutting in a circle from five sides with a long knife.

2. Cut a petal on each of the 5 cut sides.

3. Shape the petal with scissors.

4. Remove some of the pulp from under the petals of the first row (make the cone thinner). Cut out five more petals, staggering them relative to the petals of the first row. We do the third row in the same way.

5. With a knife we \u200b\u200bshorten the remaining core and cut it to a cone

6. Split the core into stamens with a knife.

DAHLIA

1. Let's make a slightly flattened round billet with a diameter of 5-6 cm from a homogeneous product.

2. Cut 7-9 petals with a medium oval knife, deepening the knife towards the core.

3. Cut off excess pulp under the petals of the first row, forming a platform for the next row.

4. Cut the petals of the next row with knives of different sizes in the same way as in the first row. We place them between the petals of the previous row. We make as many rows as possible.

5. We cut to the end and form the middle.

CHRYSANTHEMA from onions
for decorating salads, meat, fish and vegetable dishes

1. For the chrysanthemum, take a small round onion.
You can take both white and red onions. The smaller the bulb, the more beautiful the flower turns out.
Try to choose a thin-walled bulb, then the petals are thinner and open more beautifully.

2. Peel the onion and cut the top and bottom about 0.5 cm each.

3. Using a thin, sharp knife, carefully cut almost in half, not completely cutting about 0.5 cm.
An incision is made on the top side - where the feather grows.

4. Then cut it in half again in the same way.

5. Next, cut into as many pieces as possible. It is advisable to make as many incisions as possible.
If the cuts are not deep enough, the flower will not bloom well, and if too deep, the flower will fall apart.

6. Place the onion in water at room temperature - the water should completely cover the onion.
In an hour and a half, the chrysanthemum should "bloom". The chrysanthemum "blooming" time depends on the type of onion. Some varieties take 40 minutes, while others need a couple of hours.

7. To make the flower brighter, dip the tips of the blossoming chrysanthemum in beet juice (rub the raw beets and squeeze through the cloth). Dyeing time - until the desired color is obtained. You can also use any other food coloring - brightly colored juice (for example, cherry, blackcurrant), yellow saffron solution, Cahors or other red wine, pickled beet brine, etc.
You can paint the whole flower.

Orange colored "chrysanthemum" on the salad.

Onion flower

1. We clean the onion without cutting off the root seal, but only well to clean it from the roots.

2. Make 4-5 cuts (in this example, make 4 cuts) to a depth of 2-3 layers (in this example, 2 layers).

3. Bend the outermost layers (petals), and remove the inner cut layers with a knife. We do it all with caution, because the petals are very brittle.

4. Cut the layers of the bulb again, shifting the cuts staggered relative to the first petals. Leave the first notched layer, and delete the inner layers again.

5. Repeat these steps until we reach the middle of the onion.

7. Then place in a vinegar marinade made of water, vinegar and sugar (vinegar and sugar to taste) for 10 minutes or more to obtain the desired taste.
If you want to get a colored flower, you need to add food coloring to the marinade (see the previous recipe).

We take out the “flower” from the marinade, lightly shake off the liquid, beautifully straighten the petals and place on the dish.

Leek flower

1. Fold a wide leaf of leeks in half along and on the side of the fold to make frequent cuts, as shown in the photo.

2. Roll up into a roll - this will be the core of the flower.

3. Make petals from the wide parts of the onion.

4. Fasten the flower with toothpicks and place on a dish.

Leek bow

1. Peel young fresh leeks, cut off the white dense part of about 20 cm. At the same distance from each other, cut the onion lengthwise with several cuts to the full depth (to the center).

2. Fold back the "petals" of the first row and cut them approximately in the middle, giving them a triangular shape.

3. Fold the petals of the next row inward with a "bow".

4. Continue row by row to fold the petals. If the bow does not hold well, you can strengthen it with pieces of wooden toothpicks.

Festive "bouquet" of Chinese cabbage

1. Take a medium head of Chinese (Peking) cabbage.

2. Cut off the upper loose part.

3. Traditionally, vegetable carving (carving) is carried out using special knives of various shapes. For example, such chrysanthemums are cut with a groove-shaped carbide knife. But you can adapt a simple improvised tool - a lid from an olive can, which must be bent in half to make an oval groove. The edges of the resulting groove are not too sharp, but you still need to be careful. It is necessary to adapt to keep it as comfortable as possible, without touching the edges.

4. Take the groove as shown and cut long grooves along the hard part of the head of cabbage. The groove should not go very deep at first. Closer to the base, you need to direct it deeper inward.

5. Before reaching about 2 cm to the end of the sheet, you must stop. Take out the groove and cut out the petal next to it. First, 3-5 petals are placed on one sheet.

Required tools

It is not at all necessary to use special tools to create the simplest works. A sharp knife with a thin and flexible blade and a little patience is enough. If you are planning to seriously engage in carving, you should stock up on a set of special tools:

thai knife: the most important tool, which is indispensable when carving small parts; has a narrow and short sharpened blade;
sickle knife: similar to the Thai, but its blade is wider, with the help of it larger patterns are cut;
long knife: looks like a regular kitchen knife, but has a narrowed blade; is a universal tool and can be used for any type of carving;

carb knives for cutting leaves, petals and other floral ornaments: they can be oval, V-shaped, round or square, wide or narrow;
knives for channeling (creating grooves);
small scissors with thin blades to give the edges a decorative shape;
spoon-noisette for taking out the pulp;
die-cutting to remove the core of apples or pears and create indentations in patterns: looks like a knife with a circle tip;
mini-molds;
fat: a tool for removing the thinnest layer from cheese and other soft foods;
toothpicks and gelatin for holding parts together.

Advice! Finished works can be boiled or fried. For example, making flowers from soft boiled carrots and beets is more difficult. Therefore, the figurines are first made, and then they are steamed. Raw potatoes can be deep-fried.

Preparation of vegetables and fruits

Practically any vegetables are used for carving: Bulgarian and hot peppers, radishes, cucumbers, pumpkin, cabbage, potatoes, tomatoes, etc. The most suitable fruits for work are apples, oranges, lemons, melons and watermelons.

The main thing is that vegetables and fruits are even and smooth, with a minimum amount of pulp and seeds. Overripe fruits will not keep their shape, so you should not use them. Their colors are also important.

All vegetables and fruits are thoroughly washed and dried. Dense vegetables (potatoes, radishes, celery or ginger) are best removed from the refrigerator beforehand - in the heat they will slightly wither and become more plastic.

Apples and quince, prone to darkening, are first sprinkled with a vinegar solution, lemon juice. To prevent carrots from breaking during operation, they are soaked in salt water for a couple of hours. Cucumbers and tomatoes should be chosen as dense as possible, with the least amount of juice.

Advice! Fruit and vegetable blanks can be stored in cold water for several days. To prevent them from darkening, they are sprinkled with lemon juice and diluted gelatin from a spray bottle. Watery fruits are not soaked - during storage, they are only periodically sprayed with water.

The simplest examples of carving

With the help of virtuoso carving, you can create unusually beautiful edible paintings and ornaments from vegetables and fruits. However, even the simplest work can be quite effective - the most important thing is to apply diligence and ingenuity.

We present to your attention the simplest carving of vegetables and fruits with a step-by-step photo:

you can make an original flower using a regular potato peeler - for its petals, it is enough to cut a thin layer in a circle, for example, from a radish, roll it into a tight spiral with the pulp inside, and then straighten it;
from pumpkin, watermelon or melon, you can make a spectacular basket or stroller for fruit, ice cream or baking; for this, it is better to first prepare a piece of paper and cut the edges and the handle along it with a sharp knife; such a product can be decorated with carvings in the form of a floral ornament;

from a small pumpkin, funny cups are obtained in the form of the head of a tiger cub, cat, bear cub or monkey; ears and other parts are glued with gelatin; instead of eyes, halves of olives or slices of eggplant are used;
you can get bright calla lilies from hot pepper in a couple of minutes, if you cut it along the length from the stalk to the very tip, carefully remove the seeds along with the stalk, and then round the edges of the pepper with a knife; now, closer to the edge of the pepper, we make a small hole and insert the seeds into it along with the stalk; bright flower is ready.

Advice!You can use a drill or drill to get through holes in thick-walled pumpkins or squash.

Watermelon crafts

Pirate ship

Turtle

More ideas

Spectacular burgundy roses

From the thin edges of the foliage of red cabbage and cucumber "cups" you can make unusual flowers. For this:

the upper coarse leaves are removed from cabbage;
thin scissors cut off the edges of sheets 2-3 cm wide;
petals are formed from the received stripes: on one strip, depending on its length, there may be 2-3 or more of them;
the round tip of the cucumber is cut off and the pulp is removed; the edges of the resulting cup are formed with cloves using scissors;
ready-made cabbage petals are carefully inserted into each cucumber cup;
in this way, several roses are prepared: buds are made from tightly twisted petals, from straightened ones - completely blossoming flowers;
the stem is made from the pulp of any dense vegetable - for example, a radish or a vein of cabbage; to make it green, an onion feather is put on it;
each flower is attached to the stem with a toothpick;
foliage can be cut from leeks or green apples.

Advice!In the carving technique, the most important place is given to the sharpness of the instrument. Poorly sharpened knives or knives made of poor quality steel will crush the workpiece.

Photo master class on creating a rose from strawberries

Dahlia

More complex work is more convenient to perform with the help of special tools. For this work, you will need an oval blank made of potatoes or large carrots slightly flattened from the sides. It is better to take carrots without a pronounced core - otherwise the flower will exfoliate:

to begin with, we retreat from the edge a couple of millimeters and cut out 7-9 petals in a circle with an oval knife of medium size; the knife should enter the pulp deep enough, but not to the very edge of the workpiece;
preparing the second row of petals; for this, we cut off part of the pulp under the petals of the first row; you don't need to delete too much - the number of rows should be as large as possible;
the tongues of the flower have different sizes, so they should be cut with different knives;
with the latter we make out the core with the thinnest knife.

Advice! The resulting masterpiece can be preserved for a long time if it is first dried in the attic or near a radiator, and then varnished. Of course, it will no longer be possible to eat it after varnishing.

Salads, meat or fish dishes can be decorated with a graceful snow-white chrysanthemum. To make the petals thin and lie naturally, it is better to take a small thin-walled onion:

after cleaning, it should slightly cut off the top and bottom (no more than half a centimeter);
with a thin knife, cut the onion crosswise, without cutting to the bottom 0.5 cm;
the cut should start from the top, from which the feather grows;
if the cut is shallow, then the flower will not open well, but if the head is "opened" almost to the end, then it may simply fall apart;
again cut the onion crosswise so that the cut line falls on the center of the previous cuts;
we continue to make cruciform cuts to get the maximum number of slices;
no need to try to separate the slices with your hands, otherwise the flower will break; the bulb just needs to be put in cold water for an hour - the chrysanthemum will bloom by itself; if the walls of the onion are denser (it depends on its variety), it may take more than an hour for the flower to bloom;
to color the chrysanthemum, you can dip it in food coloring, beetroot, cherry juice, blackcurrant juice, red wine or saffron infusion; you can shade not the whole flower, but only its tips.

Advice! A flower from a bulb can have larger segments. To make it, it is necessary to cut only the top two layers into four parts, gently unbend the first layer of petals, and remove the second with a knife. Do the same with the next layers. In the finished flower, the petals are distributed in a checkerboard pattern relative to each other.

Rosette of tomato, orange or lemon

No special tools are needed to make this bright flower - only a sharpened knife:

cut the tomato in half;
cut the resulting half into small equal semicircular slices;
"Stretch" the sliced \u200b\u200btomato on the board, trying not to displace any of its parts;
gently twist one of the edges of our shape;
to move the finished flower onto the dish, you should grab it with your hands on both sides and squeeze it tightly;
with a small sharp knife, cut out a couple of green leaves from the skin of a cucumber for a rose; you can make them from thin cucumber strips folded in half;
we will make the same flower from orange or lemon; they should be cut into very thin slices along with the skin.

Advice! Decorations must be combined with the dish to taste. It is better to decorate hot fish or meat with tomatoes, carrots, cucumbers. Seafood delicacies are in perfect harmony with lemon. Fruit is the perfect decoration for dessert.

To work, you will need an oval or triangular carbohydrate knife with a special groove and a small tight head of Peking cabbage:

from the head of cabbage, the upper leaves and the coarse lower part of the stump are removed so that the leaves do not disintegrate;
its upper part is cut almost in half so that 12-15 cm remain from the place of attachment of the leaves in the area of \u200b\u200bthe former stump;
we will only work with large veins of cabbage, its green parts are completely removed;
thin cuts of different lengths from the top to the center of the head of cabbage are made along the veins with a carbide knife; closer to the stump, the knife goes deeper - we should get petals that are thin at the edges and denser towards the center;
cut off subsequent rows as well; closer to the center, we make the petals shorter;
the finished flower is placed in cold water; in half an hour, the thin petals should bend, and the chrysanthemum will take on a graceful shape.

Advice! To master the carving of vegetables and fruits for beginners (see photo), it is absolutely not necessary to purchase a whole set of tools. Some of them can be made by yourself. For example, you can make a carbide knife using a thin olive lid. It is bent at an angle so that a groove is obtained. For carving, you can use any wood carving tools.

Multi-petalled radish flower

You can quickly make such a flower using an ordinary sharp knife. To do this, the upper and lower parts are slightly cut from the radish and several parallel cuts are made on the sides of the root crop. The more often they are located, the more elegant the flower will turn out.

The second radish is cut into thin petal circles. The resulting petals are carefully inserted into the slots of the first radish.

It is better to master the carving of vegetables and fruits from a photo or video.

Carving is the art of artistic cutting for vegetables and fruits. The technique came to Europe from Southeast Asia, thanks to local women and European tourists. The former traditionally consider it their duty to dress up and decorate everything that comes to hand, the latter, under the impression, bring home exotic from distant parts of the world.

Carving vegetables and fruits

You can carve products in different ways: cut patterns and inscriptions on the surface, or make compositions from slices of different shapes, use one or more types of material in one craft. The video will show you how to build structures from fruits and vegetables, collect mosaics, cut out drawings. The examples from the video tutorial are enough to decorate the entire table.

Fruit bouquet

The secrets of carving are revealed by master Zhanna Dyatlova. To build a bouquet, you will need tangerines, kiwi and large berries. The structure is assembled on the basis of an apple and fastened with wooden skewers and toothpicks. If you don't have a special carving knife, you can use a regular small kitchen knife with a thin elastic blade and a sharp tip. In the end, beginners will learn a useful life hack to preserve the original appearance of the fruit without browning. You can do the work in parallel with the online master class and get a finished masterpiece in 10-12 minutes.

Cucumber decorations. Master Class

Cucumber is the perfect vegetable for carving. Affordable, easy to cut, retains freshness for a long time, has a pleasant taste and aroma, looks bright on the table. Due to its rounded oblong shape, the vegetable can be cut in many ways: rings, wedges, slices, cubes, straws, plates. Hence, a large number of variations of ready-made jewelry. The video demonstrates two dozen ways to beautifully cut and decorate a cucumber.

Orange butterflies

The usual way to serve citrus fruits is to cut into slices or rings. A short video from the "Culinary Fantasies" channel will replenish the piggy bank of novice carvingists with an extraordinary option - an orange butterfly. The mini-sculpture is guaranteed to surprise guests with originality. You can cut up to 10 crafts from one orange. A similar method works with lemon and grapefruit.

Making a rose from potatoes

A useful online carving lesson for beginners. The work is painstaking, and it may take several attempts for an accurate result.

Pictures on products

With the advent of carving, food ceased to be a means to satisfy hunger and turned into a canvas for art. Craftsmen are able to surprise any sophisticated gourmet. An informative lesson about the art of carving demonstrates masterpieces and simple crafts for beginners. Spectators will learn how to decorate leaves from cucumbers and carrots, flowers from beets and zucchini, cut a dragon on a watermelon and cats on a pumpkin, make sea life from a banana and a swan from an apple.

Carrot butterfly. Easy and fast

The channel "Carving from vegetables and fruits" contains lessons for beginner craftsmen and professionals. Beginners will find videos with valuable tips on choosing professional knives and making tools on their own, learn how to make quick and easy crafts, and make inscriptions. The video shows how to make an unusual carrot butterfly. The technique resembles curly paper cutting.

Bulb chrysanthemum

Ordinary onions make wonderful table decorations. The video gives step-by-step instructions for making a chrysanthemum flower in two versions: white and burgundy. The second option can be done directly from a colored onion or you can paint the finished flower yourself using beet juice.

Orange table decorations

Oranges are a well-known antidepressant among fruits. Bright orange color creates high spirits and awakens appetite. Using a fun fruit to decorate your table is a great idea! The training video is designed for the entry-level knife skills and demonstrates exquisite crafts: a shell-box with an olive pearl and an openwork star, reminiscent of an anise flower.

How beautiful to cut apples

An apple can hardly compete in beauty with exotic fruits and serve as a table decoration. But decorated using the carving technique is quite. The video will teach you how to create compositions and mini-sculptures from large apples using a knife.

Cutting a bird out of an apple

An elegant apple will become both a decoration and an edible snack at the same time. A festive table decorated with carving looks many times richer and more solemn.

Kiwi flower. Master class for beginners

An online lesson will teach you how to carefully cut out smooth lines of petals, separating the skin from the pulp, creating a 3D volume. The craft can serve as the center of the composition or be an independent decoration.

Carving is an artistic cutting of vegetables and fruits. Today, it has become one of the fashionable trends in the decoration of banquets, holidays, dishes of original cuisine. In addition, many are addicted to this kind of creativity in their kitchen, bringing beauty to the daily menu for their family.

In order to do carving, it is not enough to purchase the necessary fruits and vegetables, you must have special carving knives, as well as accessories that allow you to quickly and beautifully decorate any table.

Variety of carving knives

Various types of knives are produced in order to make fine and delicate carvings on fruits and vegetables. They all differ in the shape and size of the blades:

Carb knives. This type of knives is specially designed to make it easy and simple to cut various shapes on the surface of vegetables and fruits. They have blades of various shapes: round, square, curly, oval, etc. The variety of their shapes is striking. The higher the skill of a carving specialist, the more varied his carbide knives.
Engraving knives. They allow you to cut grooves of various shapes and depths, forming linear patterns on the surfaces of vegetables and fruits.
Thai carving knives, sickle knives. They have flat or curved blades for cutting small parts. High-class carving experts can work wonders with these knives.
Notch or noisette knives knives for carving.This type of knife is used to extract pulp from fruits, as well as to obtain hemispheres and spheres on their surface.
Flute knives. They serve to apply even grooves, called flutes. They can also be used to cut into thin strips or in the form of straws.
Calibration knives. They allow cutting in a wave-like shape.
Knives for cutting serpentine, spirals, peeling cucumbers in the form of spirals, etc.

The most popular and widely used in everyday life are knives with engraving, carbide, sickle or Thai blades. A wide variety of blades in shape and size allow you to create real masterpieces from vegetables and fruits.

The best knife blades for carving

Each of carving knives has its own purpose. The tasks they have to cope with require special blade materials. Some of them are stabbing knives, while others require sharp sharpening at an unusual angle. Fruits and vegetables are quite juicy and firm enough that carving knives should easily penetrate the pulp and cut them into thin slices or shapes. For the manufacture of high quality carving knives, hard steel grades are used. Hard steel tools are fragile enough that they should be protected from falling from a height.

Sometimes there is a need for the knife blade to bend slightly during operation. These special knives, such as long sickle knives, are made from flexible steel.

What should be the handle of the best carving knives?

Carving is a very delicate and meticulous work, therefore it requires a very long time with the instrument. If the knives are not comfortable to hold in the hand for a long time, then the brush becomes numb and fatigue will come unexpectedly quickly. In order for the tool to lie comfortably in the hand, not to rub the palm or fingers, not to slip in wet hands, it is necessary that the handle is at carving kniveswas made of special material. The most demanded and ideal, in this case, is polyamide. Handles made of this material have a slightly rough surface, do not slip in the hand, are hygienic, lightweight and highly durable.

The shift of the center of gravity towards the handle is also important for the carving knife, due to the fact that their blades are relatively short and thin. The weight of carving knives also matters. It should be as small as possible in order to be able to work with it for a long time. Typically, knives weigh between 50 and 70 grams.

Correct sharpening of carving knives

The sharpening of carving knives is the most important characteristic of this creative tool. Incorrect sharpening will not allow solving the tasks for which the knife is purchased. The blades of various knives are sharpened at a certain angle, with a uniform thickness. Curly knives for carving are generally difficult to sharpen. The sharpening angle is verified using laser instruments. Uniform and even sharpening of the knife will allow it to retain its functions for a long time.

In order to sharpen a tool, it is worth contacting specialized services where there is special equipment. Today, buying a set of carving knives is not a problem. On the Internet, you can find a lot of decent offers.

If you don’t know what to give your friends for housewarming, you can donate carving knives. Video tutorials on mastering the art of carving fruits and vegetables can be downloaded on the Internet.