Good knife skills make cooking faster, safer, and more enjoyable, and your food looks and cooks better too. Five fundamentals cover most of it.
1. Choose the right knife for the job
Different knives suit different tasks. A chef’s knife handles general slicing and dicing; a paring knife is for peeling and trimming.
2. Hold your knife correctly
Hold the handle with your thumb and index finger on either side, middle finger on the back of the handle for support. Keep your fingers curled under and don’t rest your index finger on top of the blade.
3. Use a cutting board
A cutting board protects your countertop and keeps your knife from dulling. Pick one large enough for the task and set it on a stable surface before you start.
4. Practice proper cutting techniques
A few core cuts cover most jobs: the rock chop for quick dicing, the julienne for thin, uniform slices. Practice them on different ingredients to get a feel for each.
5. Maintain your knives
Wash and dry your knives right after use, and sharpen them regularly so they stay sharp.
It takes a little practice, but these basics pay off in every dish you make.