Knife Skills for Precision
A sharp knife is a tool, not a weapon, and your non-cutting hand is the most important part of the equation. Master the rhythm of the blade and you stop fighting your ingredients.
Establish your anchor
Before you cut anything, ensure your board is immobile. Place a damp paper towel under your cutting board to prevent slipping.
- 8-inch chef's knife
- heavy wooden or plastic cutting board
- damp paper towel
What goes in.
- 1 largeonion
- 2carrots
- 1bell pepper
Control through leverage
Place your thumb and index finger on the blade itself, just forward of the handle. Wrap your remaining three fingers around the handle to gain total authority over the blade's tip.
The method.
Stabilize the produce
Cut a small, thin slice off one side of the onion or carrot to create a flat surface. Place this flat side down on the board so the item does not roll while you work.
Form the claw
Curl the fingertips of your guiding hand inward toward your palm. Rest your knuckles against the flat side of the knife blade. The blade slides against your knuckles, keeping your fingertips safely tucked away.
Master the rocking motion
Keep the tip of the knife in contact with the board. Lift the heel and push forward and down in a rhythmic arc. Avoid lifting the entire blade off the board.
Measure with your fingers
Use your middle knuckle to nudge the produce forward after each slice. The distance between your knuckle and the blade dictates the width of your cut.
Other turns to take.
The Julienne
Cut the vegetable into planks, stack them, and slice vertically into thin, matchstick-sized strips.
The Dice
Once you have julienne strips, turn them 90 degrees and cut across them to create uniform cubes.
When it doesn't go to plan.
If the knife feels like it is sticking, your edge is dull. Hone the blade before starting.
Keep your eyes on the board, not the sink or the clock; precision is a visual process.
Small piles of processed food on the board should be cleared frequently to keep your workspace clear.
The ones that keep coming up.
Does my knife need to be expensive?
No. It just needs to be sharp and comfortable for your hand size.
Why do my onions turn into mush?
You are likely using a downward chopping motion instead of a forward-slicing motion. Let the blade do the work.
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