Basic Knife Skills

Choose the appropriate knife for the task at hand. For most slicing, dicing, and chopping, a chef's knife is preferred due to its versatility.

Hold the knife properly by gripping the handle close to the base of the blade, using your thumb and forefinger to grasp the blade lightly but firmly.

Place a damp cloth underneath your cutting board to prevent slipping. Ensure the surface is stable before you begin cutting.

Wash and dry all produce thoroughly. Trim any excess parts that you do not intend to cut, such as stems and roots.

Position yourself squarely in front of the cutting board. Stand with your feet shoulder-width apart to maintain balance and control.

Using a smooth gliding motion, move the knife down and forward, letting the blade do the work. Keep the tip of the knife on the cutting board and the knife angled slightly outward.

Cut the produce into uniform slices before turning it to cut across the slices, forming cubes. Keep the cubes as uniform as possible for even cooking.

For a rough chop, use a less precise motion but still aim for relatively uniform pieces. For finer chops, use a more controlled, repetitive rocking motion with the knife.

Keep your free hand's fingers tucked away using a 'claw grip' to hold the produce, minimizing the risk of cutting yourself.

Regularly hone your knife with a steel to keep it sharp. When needed, sharpen the knife using a whetstone or have it professionally sharpened.

After use, wash knives by hand with warm, soapy water and dry immediately. Store knives properly in a knife block or on a magnetic strip.

Avoid cutting on hard surfaces, such as stone or metal, to maintain the knife's edge. Do not use the dishwasher to clean knives as it can dull the blade and damage the handle.