The Foundation of Good Cooking

Knife skills are one of the most valuable things you can learn in the kitchen. Better cutting means faster prep, more even cooking, and professional-looking results. Here are the basics every home cook should master.

Holding the Knife

Grip the handle with your last three fingers. Pinch the blade just above the handle with your thumb and index finger. This "pinch grip" gives you maximum control.

The Claw Technique

Your non-cutting hand holds the food. Curl your fingers under like a claw, with knuckles forward and fingertips tucked back. The blade rests against your knuckles, never your fingers.

This feels awkward at first but becomes natural with practice. It's the key to fast, safe cutting.

Basic Cuts

Rough Chop

Quick, imprecise cuts for items that will be pureed or cooked down. Size doesn't need to be uniform.

Dice

Uniform cubes. Sizes:

• Brunoise - 1/8 inch (very small)
• Small dice - 1/4 inch
• Medium dice - 1/2 inch
• Large dice - 3/4 inch

Julienne

Thin matchstick cuts, about 1/8 inch thick. First cut lengthwise slices, stack them, then cut into strips.

Mince

Very finely chopped. For garlic: smash with the side of the knife first, then rock the blade back and forth repeatedly.

Chiffonade

Thin ribbons for herbs and leafy greens. Stack leaves, roll tightly, then slice crosswise.

How to Dice an Onion

1. Cut in half through the root
2. Peel off the skin
3. Make horizontal cuts toward the root (don't cut through it)
4. Make vertical cuts from stem to root
5. Slice crosswise to create dice
6. The root holds everything together as you cut

Knife Maintenance

• Hone regularly: Use a honing steel before each use to realign the edge
• Sharpen periodically: Have knives professionally sharpened once or twice a year
• Hand wash only: Dishwashers dull blades
• Store properly: Use a magnetic strip or knife block

Cutting Surfaces Matter

• Wood and plastic are knife-friendly
• Never cut on glass, granite, or metal
• Replace boards with deep grooves

Practice Exercises

Build skills with these practice foods:

• Onions - Practice dicing until it's automatic
• Carrots - Great for julienne practice
• Herbs - Work on chiffonade and mincing
• Potatoes - Uniform dice for even cooking

Speed Comes with Accuracy

Focus on precision first. Speed naturally follows as movements become automatic. Rushing leads to injuries and uneven cuts that affect cooking.

Watch cooking Reels in slow motion to study how skilled cooks move. Then practice the techniques yourself—there's no substitute for hands-on repetition.