Knife Skills

Welcome! Thank you so much for joining me in the Chef’s Corner. In this month’s topic we are focusing on knife skills, and the importance of developing good habits.  Knife skills are the backbone of cooking, transforming your culinary experience from mundane to magnificent. Practicing the proper grip and mastering basic skills, you will elevate your dishes and enhance your kitchen efficiency.

It all starts with a sharp knife and a good grip. By paying attention to your grip, blade angle, and cutting motion you will increase control over your knife and allow one to work safer and more efficiently. The proper hold for a knife is referred to as a pinch grip. Pinch the blade of the knife just above the handle between your thumb and forefinger, while wrapping your other three fingers around the handle. Place your other hand in the “claw” – achieve this by tucking your fingertips slightly under so they are safely away from the blade.

Always cut away from you, and secure your cutting board, so it does not slip away.

Start with a few foundational cuts such as dicing and chopping, aim for uniformity in your cuts.

Improving your knife skills takes practice and patience. In the end cooking will become easier. This time of the year is the perfect time to start mastering those fundamental knife skills of chopping and dicing. Grab some celery, carrots, and onions and create simple soups and stews. In no time will you be ready for more complex knife skills. The more you practice, the more efficient, safer and more confident you’ll become.