Knife Skills: Handling Your Blade
A sharp knife is safer than a dull one because it bites into the ingredient rather than sliding across the surface. Once you establish a consistent rhythm and hand placement, your speed will naturally follow.
Stability is everything
Place a damp paper towel or non-slip mat under your cutting board. If the board moves, the knife moves, and that is where accidents happen.
- Chef's knife
- Wood or plastic cutting board
- Damp paper towel
Protect your fingertips
Curve your non-cutting hand into a claw, tucking your fingertips behind your knuckles. The side of the knife blade rests against your knuckles, acting as a guide that keeps your skin away from the edge.
The method.
Master the grip
Do not hold the handle like a hammer. Pinch the back of the blade—the heel—between your thumb and index finger, then wrap your remaining fingers around the handle.
Anchor the board
Lay a damp paper towel flat on the counter and place your cutting board on top. Test it with a firm push to ensure there is zero slide.
Use the rocking motion
Keep the tip of the knife in contact with the board. Lift the heel and push forward and down. This prevents the knife from becoming a projectile and keeps your movements contained.
Clear the path
Sweep chopped ingredients away with the spine of the knife, never the sharp edge. Dull the blade instantly by dragging the edge against the board.
When it doesn't go to plan.
Never try to catch a falling knife; step back and let it hit the floor.
Carry your knife pointed down at your side, blade facing behind you.
Wipe the blade from the spine side toward the edge using a thick, folded cloth.
The ones that keep coming up.
How do I know if my knife is too dull?
If you are pressing down hard to get through a tomato skin or if the blade slips sideways while you are cutting an onion, it needs honing or sharpening.
Should I put my knife in the dishwasher?
No. The heat and harsh detergents damage the handle and dull the edge. Wash it by hand, dry it immediately, and put it away.
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