Food · Skill 02 of 05
Basic Knife Skills
Confident, safe knife work makes cooking faster and far less frightening. Grip, board and hand position do most of the work.
Companion
A sharp knife and curled fingertips. That's most of kitchen safety.
- A chef's knife
- Standard
- A 20 cm chef's knife.
- Low cost
- A discount-store chef's knife, kept sharp.
- Already have
- Whatever your largest sharp kitchen knife is — that's fine to learn on.
- Cutting board
- Standard
- A wood or plastic board with some weight to it.
- Low cost
- A thin plastic board from a discount store.
- Already have
- Any board — put a damp cloth underneath so it can't slide.
- Something to cut
- Standard
- An onion, a carrot and a potato.
- Low cost
- Whatever's cheapest in the vegetable aisle.
- Already have
- Anything already in your kitchen that needs using up.
Safety
Keep knives sharp — a dull blade needs force and slips. Wash and dry knives by hand immediately, and store them in a block, on a magnetic strip or in a sheath, never loose in a drawer.
- 01Stop the board movingLay a damp cloth or paper towel under the board. A sliding board is the most common cause of kitchen cuts.
- 02Hold the knife properlyPinch the blade between thumb and forefinger just in front of the handle, and wrap the other three fingers round the handle. It feels odd for a day, then gives you far more control.
- 03Make the clawCurl the fingertips of your guiding hand under and let your knuckles rest against the side of the blade. The blade cannot cut what it cannot reach.
- 04Rock, don't chopKeep the tip on the board and rock the blade forward and down. Slicing motion, not hammering — it's quieter, faster and safer.
- 05Create a flat side firstRound vegetables roll. Cut a slice off one side, set the food flat side down, and it stays put while you work.
- 06Set the knife down safelyBlade away from the edge of the counter, never in a sink of water, and never try to catch a falling knife. Step back and let it land.
Worth Knowing
- Cutting boards: keep raw meat on its own board or wash thoroughly with hot soapy water before anything else touches it.
- Slow and correct becomes fast on its own. Never chase speed.