Basic Knife Techniques

How to Hold a Cook's Knife There are many ways you can hold a cook's knife (also called a "chef's" knife or a "French" knife) but we believe there is only one way you should hold it - the way that maximizes comfort, control and safety while minimizing fatigue. Grip the knife around its bolster. The bolster is both your knife's balance point and a finger guard. Only your last three fingers should rest on the handle. Your thumb and index finger should be on opposite sides of the blade. When you hold a knife around its balance point, it works as an extension of your hand. Hence your arm doesn't tire and you have excellent control.

Most knives work best by using a forward cutting motion, rather than a straight up and down motion. The former lets the knife do the work; the latter makes your arm apply more force.

The best slicing motion begins by initiating the cut with the tip and pushing the knife forward across the food until you reach the heel. Only a light touch is required because the sharp edge is doing the cutting. (If you find yourself pushing down on the food, or needing effort, either you are not doing it right or your knife is dull.) Follow all the way through the cut to achieve a fluid motion. If you reached the heel before completing your cut, pull straight back and repeat the forward motion.

Technique 1: For large items which are high above the cutting board (e.g. potato or onion), start with the tip of the blade on the object.

Technique 2: For smaller items (e.g. parsley, celery, or carrots), start with the tip of the blade on the cutting board.

Technique 3: A third technique to use with a cook's knife is a "rocking" motion - generally used to mince herbs or garlic. Your guiding hand will sit on top of the blade, helping you pivot the knife repeatedly along its curved edge. You never lift the knife off your board.

The Guiding Hand Whether it's dices, julienne cuts, or straight slices, your other hand has a key role to play. It stabilizes the food you are cutting, guides the knife, and determines the size of your cut. Make certain that your fingers are curled inward and your thumb is tucked underneath. The side of the blade should rest against your knuckles, but NEVER the edge itself. Remember to take it slowly at first. It is all about technique. (With time, practice and confidence, your speed will increase, but you do not need to look like a TV chef.)