Knife Skills: A Practical Foundation
A dull knife is a liability that forces you to use too much pressure, which leads to slipping. Sharpen your blade regularly and learn to let the steel do the work for you.
Stability is safety.
If your board slides, your hands move. Place a damp paper towel or silicone mat underneath your cutting board to lock it to the counter.
- Chef's knife (8-inch)
- Heavy wooden or plastic cutting board
- Damp paper towel
Protect your fingertips
Curl the fingers of your non-knife hand inward so your knuckles act as a vertical guide for the blade. Your fingertips should be tucked safely away from the edge at all times.
The method.
Hold the handle correctly
Do not wrap all four fingers around the handle. Place your thumb and index finger on the blade itself, just past the bolster. This 'pinch grip' provides total control over the tip.
Master the rocking motion
Keep the tip of the knife in contact with the board at all times. Lift the heel of the knife and push forward and down. The blade should slide through the food rather than chopping straight down.
Dice an onion
Cut the stem end off, leaving the root intact. Cut the onion in half through the root. Peel back the skin. Make vertical slices toward the root, keeping the root intact so the onion holds together. Make two horizontal cuts into the onion toward the root, then slice across to create uniform cubes.
Other turns to take.
The Julienne
Slice vegetables into thin, matchstick-sized strips by trimming the sides to create a flat base before cutting.
When it doesn't go to plan.
Always use a sharp knife; a dull blade requires more force and is more likely to bounce off round surfaces like onion skins.
Keep your work area clear of debris; a cluttered board makes it easy to lose focus on where your fingers are.
Clean and dry your knife immediately after use to prevent corrosion and maintain the edge.
The ones that keep coming up.
How do I know if my knife is sharp enough?
A sharp knife should slice through a ripe tomato skin without you having to press down or saw back and forth. If the blade drags or crushes the tomato, it needs honing.
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