Knife Skills Every Cook Should Know

Essential Knife Skills

The Pinch Grip

Hold the blade itself (not just the handle) between your thumb and index finger. This gives you control and precision. Wrap your other fingers around the handle.

The Claw Hand

Curl the fingers of your non-knife hand like a claw, fingertips tucked under. The knife blade rests against your knuckles, which guide the cut. Your fingertips stay safe.

The Three Cuts

1. Dice — Cut into planks, then sticks, then crosswise into cubes. Used for onions, potatoes, peppers.

2. Julienne — Thin matchstick cuts. Great for carrots, celery, bell peppers in stir-fries.

3. Chiffonade — Stack leafy greens or herbs, roll them up, and slice thin ribbons. Used for basil, spinach, mint.

Knife Care

• Keep your knife sharp — a dull knife is more dangerous than a sharp one.
• Hand wash only, never put good knives in the dishwasher.
• Use a wood or plastic cutting board, never glass or stone.

Practice on onions — they're cheap and you'll always need them!