How to become an expert in kitchen knives

JD

September 27, 2019

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cooking-tips

HOLDING YOUR KNIFE

We get it—this sounds too basic to even discuss. You just hold it how you hold it, right? You don’t have to think about it. But what you don’t think about can still hurt you. Much as how a Major League Baseball star holds a bat, how you hold a knife makes a difference in terms of control and force. And don’t forget about the other hand—the one that holds the food securely in place while you cut. How you hold the food steady makes a difference in terms of fingertip safety.

Control Grip

For more control, choke up on the handle and actually grip the blade of the knife between your thumb and forefinger. This will be the most common grip you use for ingredient prep.

Force Grip

Holding the knife on the handle allows you to use more force and is helpful when cutting through hard foods or bone. Most ingredients don’t require that much force, however.

Protect Your Fingertips

Use the “bear claw” grip to hold food in place and minimize danger. Tuck your fingertips in, away from the knife, and rest your knuckles against the blade. During the upward motion of slicing, reposition your guiding hand for the next cut.

MOVING YOUR KNIFE

For Small Items, Keep the Tip Down

To cut small items, push the blade forward and down, using its curve to make smooth strokes. With each cut, move the knife (not the food). The blade should touch the board at all times when cutting small food.

For Large Items, Lift Blade Up

To cut large items, such as an eggplant, lift the entire blade off the board to help make smooth strokes.

For Tough Items, Use the Heel

To cut through tough foods, use one hand to grip the handle and place your flat palm on top of the blade. Cut straight down, pushing the blade gently. Make sure your hand and the knife are both dry to prevent slippage.