Knife Skills: Essential Slicing Techniques
A sharp knife is only as effective as the hands holding it. Improving your slicing technique turns preparation from a chore into a rhythmic, efficient part of the cooking process.
Stability is everything
Place a damp kitchen towel underneath your cutting board to stop it from sliding. A moving board is the primary cause of inconsistent cuts and kitchen accidents.
- 8-inch chef's knife
- Wood or heavy plastic cutting board
- Damp towel
Lock your fingertips
Curl your non-knife hand into a claw, pressing your knuckles against the side of the blade. This creates a physical stop that allows you to move the blade forward without fear of cutting your fingers.
The method.
The Pinch Grip
Grasp the handle of your knife, then move your thumb and index finger forward to pinch the base of the blade. This gives you total control over the tip and prevents the knife from wobbling.
Rocking the Blade
Keep the tip of the knife pinned to the board. Lift the heel of the knife and push forward and down in one fluid motion. Use the weight of the steel to do the work rather than pushing down with force.
Slicing Onions
Keep the root end intact to hold the layers together. Slice lengthwise, then crosswise to create a uniform dice. The root keeps the onion from sliding apart while you work.
Slicing Celery or Carrots
Slice off the ends first. If the vegetable rolls, slice a thin strip off one side to create a flat, stable base before proceeding with your slices.
When it doesn't go to plan.
Sharpen your knife regularly; a dull blade requires more pressure, which makes it more likely to slip.
If your knife starts to feel heavy or your shoulder aches, you are likely gripping too tight or using too much force.
Use the spine of the knife to sweep your finished slices off the board to protect the sharpness of the edge.
The ones that keep coming up.
How do I know if my knife is sharp enough?
A sharp knife should slice through the skin of a tomato with almost zero downward pressure. If you have to saw back and forth to break the surface, it needs honing or sharpening.
Why does my knife stick to the food?
This happens due to suction. Using a knife with granton edges (dimples) helps, but otherwise, simply pause to wipe the blade clean with a dry cloth periodically.
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