Essential Knife Skills for the Home Cook
Cooking becomes lighter when your prep is uniform. Consistency in size ensures even cooking, turning your ingredients from a chaotic pile into a prepared meal.
Stability is your first ingredient.
If your board slides, dampen a paper towel and place it underneath. A rock-solid board is the only way to build confidence with your edge.
- 8-inch chef's knife
- Large wooden or plastic cutting board
- Damp paper towel
What goes in.
- 2large yellow onions
- 2large carrots
Protect your fingers
Curl your fingertips inward so your knuckles act as the guide for the blade. The side of the knife should rest against your knuckles, never your fingertips.
The method.
The Batonnet
Square off your carrot by cutting thin slices off the sides to create a rectangle. Cut into 1/4-inch thick slabs, then stack those slabs and slice into 1/4-inch strips.
The Dice
Gather your batonnet strips and cut across them at 1/4-inch intervals. Keep the knife moving in a rocking motion, pivoting on the tip.
The Onion Dice
Slice the onion in half through the root. Peel back the skin, then make vertical cuts toward the root—but do not cut through it. Follow with two horizontal cuts into the onion, then slice across the vertical lines to release uniform pieces.
When it doesn't go to plan.
Sharpen your knife regularly; a dull edge forces you to push harder, which increases the chance of a slip.
Keep your board clear. Sweep finished prep into a bowl so your workspace stays wide open.
Use the heel of the knife for tough items and the tip for fine, delicate tasks.
The ones that keep coming up.
How do I know if my knife is sharp enough?
It should glide through the skin of a tomato without needing downward pressure. If you have to saw at the skin, it is time for a hone or a sharpening.
Should I be using the whole blade?
Yes. Use the full length of the blade in a smooth, rocking motion. Do not just chop straight down like an axe.
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