When diagonal cutting, the knife enters at a 45 ° angle. This method reduces cooking time because more surface is exposed to the heat, ensuring tenderness and an attractive shape. The left hand (the guiding hand) should be relaxed and assume a 45° angle. The cutting motion is a smooth, backward draw of a very sharp knife followed by a roll of the wrist to prevent slices from sticking together. Tender, fleshy vegetables (cabbage) or cylindrical or vegetables with stalks  (celery) are sliced diagonally-or French cut-to avoid a stringy texture.