The Ultimate Guide to Knife Skills Every Home Cook Needs

If there is one skill that separates the pros from the amateurs, it's knife work. Watch any professional chef, and you'll see a rhythmic, efficient motion that turns piles of vegetables into uniform pieces in seconds.

But knife skills aren't just about showing off or speed—they're about safety and better cooking. Uniformly cut ingredients cook evenly, meaning you won't end up with some pieces of potato that are mushy while others are still hard.

In this comprehensive guide, we'll cover everything you need to know to master the blade.

The Grip: How to Hold Your Knife

Start with the potential "handshake" grip, but choke up on the blade.

1. The Handle: Wrap your pinky, ring, and middle fingers around the handle.
2. The Pinch: Place your thumb on one side of the blade (the metal part) and your curled index finger on the other side.

This "pinch grip" gives you maximum control and stability. It might feel unnatural at first, but stick with it—it's how every professional cooks.

The Claw: Protecting Your Fingers

Your non-cutting hand (the guiding hand) is just as important as your knife hand. Use "The Claw" to keep your fingertips safe.

• Curl your fingertips inward so they are tucked behind your knuckles.
• Use your knuckles as a guide for the side of the knife blade.
• As you slice, inch your hand backward, keeping that claw shape.

Essential Cuts You Should Know

1. The Chop

The rock chop is the most common motion. Keep the tip of the knife on the cutting board and rock the heel of the knife up and down over ingredients like herbs or nuts.

2. The Dice (Small, Medium, Large)

Dicing onions, carrots, and potatoes is a daily task in most kitchens.

• Small Dice: roughly 1/4 inch cubes.
• Medium Dice: roughly 1/2 inch cubes.
• Large Dice: roughly 3/4 inch cubes.

Tip: For round vegetables like onions, cut them in half through the root first to create a flat stable surface.

3. Julienne

This creates matchstick-shaped pieces, about 1/8 inch thick and 2 inches long. It's perfect for stir-fries, salads, or garnishes.

4. Chiffonade

Used for leafy herbs like basil and mint. Stack the leaves, roll them up tight like a cigar, and slice across the roll to create delicate ribbons.

Caring For Your Knife

A dull knife is a dangerous knife because it requires more force to cut, increasing the chance of slipping.

• Honing: Use a honing steel regularly (every few uses) to realign the blade's edge.
• Sharpening: Use a whetstone or professional sharpener once or twice a year to actually remove metal and create a new edge.
• Cleaning: ALWAYS hand wash your knives. The dishwasher is a death sentence for quality knives due to the high heat and harsh detergents.

Putting It Into Practice

The best way to practice is to cook! Try making a big batch of vegetable soup or a stir-fry. These dishes require lots of chopping and are forgiving if your cuts aren't perfectly uniform yet.

Check out our Vegetable Stir-Fry Recipes to practice your new julienne skills!