Essential Knife Skills for the Kitchen
A sharp knife is a safer tool than a dull one, as it requires less pressure and is less likely to slip. Your goal is to move the blade in a rocking motion, letting the weight of the steel do the labor.
Stability is the foundation of safety.
If your cutting board slides, your technique will fail. Place a damp paper towel or non-slip mat underneath the board to lock it to the counter.
- 8-inch chef's knife
- heavy wooden cutting board
- damp paper towel
Tucking your fingertips
Curve your non-knife hand into a claw, tucking your fingertips inward. Rest the flat side of the knife blade against your knuckles to act as a guide for thickness.
The method.
The Grip
Pinch the heel of the blade between your thumb and index finger. Wrap your remaining three fingers firmly around the handle. This shifts your balance point forward for better leverage.
The Rocking Motion
Keep the tip of your chef's knife in contact with the cutting board. Use a rhythmic, circular motion to move the blade up and down, pulling backward as you cut through the food.
Stabilizing Produce
Slice a small, flat edge off one side of round vegetables like onions or carrots. Rest the vegetable on this new flat surface so it no longer rolls while you work.
Uniformity
Use your knuckle as a measuring guide against the blade. Sliding your hand back in small, equal increments after every cut ensures even pieces, which allows for consistent cooking times.
When it doesn't go to plan.
Always hone your blade on a steel before starting to align the edge.
Clean the board immediately after working with raw meat or pungent aromatics to prevent flavor transfer.
If your knife feels like it is dragging, it is time to sharpen it; do not compensate by pressing harder.
The ones that keep coming up.
How do I know if my knife is sharp enough?
A sharp knife will slice through the skin of a tomato with almost zero downward pressure. If you have to saw at the skin, the edge is dull.
Should I wash my knife in the dishwasher?
Never. The heat and harsh detergents degrade the handle material and dull the edge against other metal items.
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