Knife Skills for Beginners
Good knife skills make cooking faster, safer and more enjoyable. You do not need a full block of knives or chef training, just a few habits practised often.
The knives you actually need
Most home cooking can be done with three knives: a chef's knife of around 20 cm for most chopping, a small paring knife for peeling and detailed work, and a serrated bread knife for bread and soft-skinned tomatoes. Choose a chef's knife that feels balanced in your hand rather than the most expensive one.
Set up safely
- Put a damp cloth or a sheet of kitchen paper under your chopping board so it does not slide.
- Give round foods a flat base: cut a thin slice off one side of an onion, potato or carrot and rest it on that side.
- Keep the board clear. Move chopped food to a bowl so you are not cutting around piles.
Hold the knife and the food
Grip the handle with your lower three fingers and pinch the blade just in front of the handle between your thumb and the side of your index finger. This "pinch grip" gives far more control than holding the handle alone.
With your other hand, use the claw grip: curl your fingertips under so your knuckles face the blade. The flat of the knife can rest lightly against your knuckles as a guide while your fingertips stay safely tucked away.
Four core cuts
- Slice: push the knife forwards and down in one smooth motion, rather than pressing straight down.
- Dice: cut the food into even planks, the planks into sticks, then the sticks into cubes. Even sizes cook evenly.
- Mince: roughly chop garlic or herbs, then rock the knife back and forth over the pile with your other hand flat on the spine of the blade.
- Chiffonade: stack leafy herbs like basil, roll them tightly and slice across the roll into fine ribbons.
Keep it sharp
A sharp knife is safer than a dull one because it cuts where you aim instead of slipping. Use a honing steel regularly to straighten the edge and sharpen with a whetstone or pull-through sharpener when honing no longer helps. Wash knives by hand, dry them straight away and store them in a block, on a magnetic strip or with a guard.
Practise on everyday vegetables and speed will come naturally. For recipes to put your new skills to work, visit relishrealm.com.