Knife Skills for the Home Kitchen
A sharp knife makes cooking safer because you don't have to fight the produce to get through it. Learn to hold your tools correctly, and you will spend significantly less time prepping.
The board must not move.
If your cutting board slides, place a damp paper towel or silicone mat underneath it to lock it in place. A stable surface is the foundation of every cut.
- 8-inch chef's knife
- heavy wooden or plastic cutting board
- damp paper towel
Protect your fingers
Curl your fingertips inward so your knuckles face the blade. The side of the knife rests against your knuckles, which guide the blade safely while keeping your flesh out of the path.
The method.
The Pinch Grip
Do not wrap your fingers around the handle like a hammer. Pinch the base of the blade between your thumb and index finger, then wrap your remaining three fingers around the handle.
The Rocking Motion
Keep the tip of the knife in contact with the board. Lift the heel and push forward and down, creating a smooth arc. This prevents unnecessary lifting and keeps your rhythm steady.
Stabilizing Produce
Before chopping a round vegetable like an onion, slice a small piece off the side to create a flat bottom. A flat base prevents the item from wobbling while you work.
When it doesn't go to plan.
Hone your knife on a steel before every session to keep the edge aligned.
Match your knife size to the task; use a paring knife for citrus and a chef's knife for large vegetables.
Wipe your knife with a dry cloth immediately after cleaning, then put it in a block or on a magnetic strip to keep the blade edge pristine.
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 bell pepper or a tomato without you having to press down; if you have to saw at the skin, it is time to sharpen.
Should I put my knife in the dishwasher?
Never. The heat and harsh detergent dull the edge and can damage handle materials. Wash by hand and dry immediately.
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