Essential Knife Skills
A dull knife is more dangerous than a sharp one because it requires force that leads to slips. Learn to move the blade with intent, letting the steel do the heavy lifting so your hands don't have to.
Stability is the foundation of speed.
Place a damp kitchen towel under your cutting board to prevent it from sliding. If the board moves, you lose control.
- Chef's knife
- Large wooden or plastic cutting board
- Damp kitchen towel
Protect your fingertips
Curl the fingers of your guiding hand inward, tucking your thumb behind your knuckles. Use your knuckles as a fence to guide the flat side of the blade.
The method.
Master the pinch grip
Place your thumb and index finger directly on the metal of the blade, just past the handle. Wrap your remaining three fingers around the handle for a secure hold.
The rocking motion
Keep the tip of the chef's knife against the board at all times. Use a rhythmic, rocking motion to push the blade forward and down through the ingredient.
Standard slicing
With the claw hand in place, bring the knife against your knuckles and move the blade back and forward in a smooth, sliding motion.
Dicing onions
Cut the onion in half through the root. Peel it, then make horizontal cuts toward the root—but not through it. Slice vertically, then cross-cut to release uniform cubes.
When it doesn't go to plan.
Always sharpen your knife before starting a major prep session.
If you feel resistance, stop; check if you are pushing down rather than sliding the blade through the food.
Keep your work area clear of debris so you have room to move your arms freely.
The ones that keep coming up.
How do I know if my knife is sharp enough?
If you struggle to slice through the skin of a ripe tomato without pressing down, your blade needs honing or sharpening.
Should I wash my knife in the dishwasher?
Never. The high heat and harsh detergents dull the edge and damage the handle. Wash by hand immediately after use and dry it straight away.
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