Cutting techniques and knife care for safer, faster, better cooking.
Why Knife Skills Matter
| Benefit | Explanation |
|---|
| Even cooking | Uniform pieces cook at same rate |
| Presentation | Professional-looking dishes |
| Efficiency | Faster prep time |
| Safety | Proper technique prevents injuries |
| Enjoyment | Makes cooking more pleasant |
Essential Knives
The Core Three
| Knife | Size | Use |
|---|
| Chef's knife | 8-10 inches | 90% of cutting tasks |
| Paring knife | 3-4 inches | Detail work, peeling |
| Serrated knife | 8-10 inches | Bread, tomatoes |
Additional Useful Knives
| Knife | Use |
|---|
| Santoku | Alternative to chef's knife |
| Utility knife | Medium tasks |
| Boning knife | Removing bones from meat |
| Cleaver | Breaking through bones, smashing |
Buying Advice
| Factor | Recommendation |
|---|
| Material | High-carbon stainless steel |
| Handle | What feels comfortable |
| Weight | Personal preference |
| Brand | Victorinox (budget), Wüsthof, Shun, Global |
| Price | One good chef's knife > set of cheap knives |
The Grip
Proper Knife Grip
| Step | Description |
|---|
| 1. Pinch the blade | Thumb and forefinger grip where blade meets handle |
| 2. Wrap fingers | Remaining fingers curl around handle |
| 3. Relaxed grip | Firm but not tense |
Why this grip works:
- Maximum control
- Less fatigue
- Better precision
- Safer (can't slip toward blade)
The Guiding Hand (Claw Grip)
| Step | Description |
|---|
| 1. Curl fingers | Fingertips tucked under, knuckles forward |
| 2. Grip food | Fingertips hold food in place |
| 3. Guide blade | Blade rests against knuckles |
| 4. Move hand back | As you cut forward |
The claw grip protects your fingers. Always use it.
Cutting Technique
Basic Motion
| Step | Description |
|---|
| 1. Position knife | Tip stays on or near cutting board |
| 2. Rock the blade | Up and forward, down and back |
| 3. Use full length | Not just the tip or heel |
| 4. Let knife do work | Sharp knife needs little pressure |
Speed and Safety
| Principle | Application |
|---|
| Slow is smooth | Focus on technique first |
| Smooth is fast | Speed comes with practice |
| Sharp knife is safer | Less force = less slip |
| Focus on task | No distractions while cutting |
| Clean, dry cutting board | Board that slips is dangerous |
Basic Cuts
Rough Chop
| Use | Stocks, mirepoix that will be strained |
|---|
| Method | Irregular pieces, speed over uniformity |
| Size | Roughly 1-inch pieces |
Dice
| Size | Dimensions | Use |
|---|
| Brunoise | 1/8 inch cubes | Garnish, fine texture |
| Small dice | 1/4 inch cubes | Sauces, salsa |
| Medium dice | 1/2 inch cubes | Most cooking |
| Large dice | 3/4 inch cubes | Roasting, stews |
How to Dice an Onion
| Step | Instruction |
|---|
| 1. Halve through root | Root to stem |
| 2. Peel | Remove skin |
| 3. Horizontal cuts | Parallel to board (optional for fine dice) |
| 4. Vertical cuts | From edge toward root |
| 5. Crosscut | Against the vertical cuts |
| 6. Keep root intact | Holds onion together |
Mince
| Definition | Very fine pieces |
|---|
| Use | Garlic, ginger, herbs |
| Method | Rock knife over pile, gathering repeatedly |
| Size | Nearly paste-like |
Mincing Garlic
| Step | Instruction |
|---|
| 1. Crush clove | Side of knife on clove, press |
| 2. Peel | Skin slips off |
| 3. Rough chop | Break down into pieces |
| 4. Add salt | If desired (grips and breaks down) |
| 5. Rock and scrape | Rock knife, scrape back, repeat |
Slice
| Cut | Description |
|---|
| Regular slice | Even thickness throughout |
| Bias cut | At an angle (more surface area) |
| Thin slice | 1/8 inch or less |
| Thick slice | 1/2 inch or more |
Julienne (Matchsticks)
| Step | Instruction |
|---|
| 1. Square off | Remove rounded edges |
| 2. Cut planks | 1/8 inch thick slices |
| 3. Stack planks | 2-3 at a time |
| 4. Cut into sticks | 1/8 inch wide strips |
Chiffonade (Ribbons)
| Use | Fresh herbs, leafy greens |
|---|
| Step 1 | Stack leaves |
| Step 2 | Roll tightly |
| Step 3 | Slice thinly crosswise |
| Step 4 | Separate ribbons |
Vegetable-Specific Techniques
Cutting Bell Peppers
| Step | Instruction |
|---|
| 1. Cut around stem | Remove top |
| 2. Stand upright | Cut down sides |
| 3. Remove ribs | With paring knife |
| 4. Flatten panels | Cut side up |
| 5. Slice or dice | As needed |
Cutting Tomatoes
| For Slicing | For Dicing |
|---|
| Use serrated knife | Use sharp chef's knife |
| Gentle sawing motion | Quarter through stem |
| Even pressure | Remove seeds if desired |
| Slice quarters, then crosscut |
Cutting Carrots
| Cut | Method |
|---|
| Coins | Slice crosswise |
| Sticks | Cut into lengths, then julienne |
| Bias | Angle knife for oval slices |
| Dice | Slice into planks, then sticks, then cubes |
Cutting Avocado
| Step | Instruction |
|---|
| 1. Cut lengthwise | Around pit |
| 2. Twist to separate | |
| 3. Remove pit | Strike with heel of knife, twist out |
| 4. Score flesh | Grid pattern to skin |
| 5. Scoop | With spoon |
Cutting Herbs
| Hard herbs (rosemary, thyme) | Strip leaves, mince |
|---|
| Soft herbs (basil, parsley) | Chiffonade or rough chop |
| Delicate herbs (chives) | Snip with scissors |
For basil: Chiffonade just before using; bruises quickly.
Cutting Citrus
| For Juice | Cut in half, use juicer or fork |
|---|
| For Wedges | Quarter lengthwise, cut quarters in half |
| For Supremes | Remove peel and pith, cut segments from membrane |
| For Zest | Microplane before cutting |
Knife Safety
Prevention
| Rule | Reason |
|---|
| Sharp knife only | Dull knives slip |
| Cut away from body | Obvious safety |
| Secure cutting board | Damp towel underneath |
| Focus on task | No distractions |
| Proper grip | Protects fingers |
| Never catch falling knife | Step back, let it fall |
| Carry point down | Blade against your side |
If You Cut Yourself
| Step | Action |
|---|
| 1. Apply pressure | With clean cloth |
| 2. Keep elevated | Above heart level |
| 3. Assess wound | May need medical attention |
| 4. Clean thoroughly | When bleeding stops |
| 5. Cover and protect | Bandage, waterproof if cooking |
Knife Care
Keeping Knives Sharp
| Method | How Often |
|---|
| Honing steel | Every use or weekly |
| Whetstone sharpening | Every few months |
| Professional sharpening | Annually |
| Electric sharpener | Not recommended for quality knives |
Honing vs Sharpening:
- Honing: Realigns edge (doesn't remove metal)
- Sharpening: Removes metal to create new edge
Using a Honing Steel
| Step | Instruction |
|---|
| 1. Hold steel vertically | Tip on board or cutting board |
| 2. Position knife | 15-20 degree angle against steel |
| 3. Draw knife down | From heel to tip |
| 4. Alternate sides | 5-10 strokes each |
| 5. Light pressure | You're realigning, not grinding |
Storage
| Method | Pros/Cons |
|---|
| Knife block | Protects edges, takes counter space |
| Magnetic strip | Space-efficient, edges exposed |
| Edge guards | In drawer, cheap protection |
| Drawer knife dock | Hidden, protected |
Never store loose in drawer. Edges hit metal, get damaged; reaching in is dangerous.
Washing
| Do | Don't |
|---|
| Hand wash immediately | Dishwasher |
| Mild soap | Harsh detergents |
| Dry immediately | Soak in water |
| Leave wet |
Dishwashers damage knives: banging, harsh detergent, water exposure.
Cutting Board Selection
Materials
| Material | Pros | Cons |
|---|
| Wood | Gentle on knives, self-healing | Needs oiling, heavier |
| Plastic | Affordable, dishwasher safe | Harder on knives, needs replacing |
| Bamboo | Sustainable, hard | Can dull knives faster |
| Glass/stone | Easy to clean | Destroys knife edges (never use) |
Size and Quantity
| Recommendation | Reason |
|---|
| Bigger than you think | More room to work |
| At least 12"x18" | Standard minimum |
| Multiple boards | Separate raw meat, produce |
| Color-coded | Prevents cross-contamination |
Key Takeaways
- Master the grip - Pinch blade, claw hand
- Sharp knives are safer - Less force needed
- Slow is smooth, smooth is fast - Technique before speed
- Uniform cuts = even cooking - Consistency matters
- Care for your knife - Hone regularly, sharpen when needed
- One good knife beats a set - Invest in quality chef's knife
- Practice deliberately - Improvement requires repetition