Knife Skills: Building Your Foundation
A chef's knife is an extension of your arm, not a tool you fight against. Mastery comes down to how you hold the ingredient and how you anchor your blade.
Stability is safety.
A sliding cutting board is the most common cause of accidents. Always place a damp paper towel or non-slip mat underneath your board to lock it in place.
- 8-inch chef's knife
- Wood or plastic cutting board
- Damp paper towel
What goes in.
- 1large yellow onion
- 2medium carrots
- 1stalk of celery
Protect your fingertips
Tuck your fingertips inward toward your palm, using your knuckles as a guide for the side of the knife blade. This allows you to move the knife against your hand without ever exposing your fingertips to the edge.
The method.
Anchor the board
Lay a damp paper towel flat on your counter and set the cutting board on top of it. Press down firmly to ensure it does not shift.
Master the pinch grip
Instead of wrapping your hand around the handle, pinch the base of the blade between your thumb and index finger. Wrap your remaining three fingers firmly around the handle for maximum leverage.
Establish the rocking motion
Keep the tip of the knife in contact with the board at all times. Use a rhythmic, circular motion, pushing the knife forward and down rather than sawing back and forth.
Practice with the carrot
Slice a thin strip off one side of the carrot to create a flat base. This prevents the carrot from rolling while you make uniform rounds.
Other turns to take.
The Batonnet
Cutting vegetables into uniform 2-inch long matchsticks by slicing them into slabs first, then sticks.
The Dice
Stacking your batonnet sticks and cutting across them to create cubes of consistent size for even cooking.
When it doesn't go to plan.
Keep your knife sharp; a dull blade requires more force, which increases the likelihood of slipping.
Let the weight of the knife do the work; if you find yourself pushing hard, the blade needs honing.
Clean your board frequently to avoid cross-contamination and keep your workspace clear of debris.
The ones that keep coming up.
Should I wash my knife in the dishwasher?
No. The high heat and harsh detergents degrade the handle and dull the blade edge rapidly. Always hand wash and dry immediately.
How do I know if my knife is sharp enough?
It should slice through a piece of paper held in the air without tearing the edges.
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