Five Knife Skills Every Home Cook Needs
Faster prep, safer hands and vegetables that cook evenly. None of it takes more than an afternoon to learn.
A sharp knife and five basic movements cover almost everything you will ever chop. Practise them on an onion and a carrot and the rest of your cooking speeds up on its own.
1. The pinch grip
Hold the blade, not just the handle: pinch the heel of the blade between thumb and forefinger and wrap the other fingers around the handle. It feels strange for a day and then you cannot go back.
2. The claw
Curl the fingertips of your guiding hand under so the knuckles face the blade. The flat of the knife rides against your knuckles and your fingertips are never in the way.
3. The rock chop
Keep the tip of the knife on the board and rock the blade down through the food. It is faster and quieter than lifting the whole knife each time.
4. Dicing an onion
Halve through the root, peel, then make horizontal cuts towards the root, vertical cuts across, and finally slice down. The root holds everything together until the last cut.
5. Keeping it sharp
A dull knife slips; a sharp one bites. Hone on a steel every few uses and sharpen properly a couple of times a year. The cheapest upgrade in any kitchen.
