with the side of a chef's knife
The side of a chef's knife is a non-consumable tool and provides no nutritional value; its culinary purpose is to enhance the flavor extraction and textural modification of food ingredients.
About
The side of a chef's knife refers to the broad, flat surface of the blade opposite the sharp edge, typically measuring 4-8 inches in length and 1.5-2 inches in width depending on the knife's size. This flat surface, traditionally made of stainless or carbon steel, serves as a culinary tool rather than an ingredient in the strictest sense. However, it functions as an essential implement in food preparation, particularly for crushing, bruising, and pressing ingredients to release flavors and alter textures.
Culinary Uses
The side of a chef's knife is employed across virtually all culinary traditions as a crushing and bruising tool. It is commonly used to smash garlic cloves, releasing their aromatic oils and breaking down cell walls for faster cooking and more pronounced flavor; to crush fresh herbs like basil and parsley, either for immediate use or to express essential oils before adding to dishes; and to break down spices or press ingredients against a cutting board. This technique is particularly prevalent in Asian, Mediterranean, and Latin American cuisines, where the flattened paste or crushed form of aromatics and herbs enhances depth of flavor in stocks, sauces, and braises.