Knife Skills: The Foundation of Efficient Cooking
Learn proper knife techniques to improve speed, safety, and precision in your cooking.
What You'll Learn
Good knife skills are the foundation of efficient cooking and kitchen safety. Proper technique not only makes you faster and more precise but also significantly reduces the risk of injury. This comprehensive guide covers everything from basic knife grips to advanced cutting techniques used in professional kitchens.
Skill Level Guide
beginner
Focus on proper grip and safety. Practice basic chopping with onions and practice the claw hand technique.
intermediate
Work on speed while maintaining precision. Master julienne and brunoise cuts consistently.
advanced
Develop muscle memory for complex cuts. Practice chiffonade for herbs and advanced vegetable preparations.
Step-by-Step Techniques
Proper Knife Grip
Master the pincer grip - thumb and forefinger on the blade, remaining fingers wrapped around the handle.
This grip gives you maximum control and precision
Gripping the handle too far back reduces control and accuracy
The Claw Hand
Curl your fingertips under and use your knuckles as a guide. This protects your fingers and ensures even cuts.
Keep your fingertips curled under at all times - your knuckles should touch the knife blade
The Rocking Motion
Keep the knife tip on the cutting board and rock the blade down and forward in a smooth motion.
The tip should never leave the board - this creates a pivot point for control
Basic Cuts: Julienne
Create uniform thin strips (1/8 inch) by first cutting into planks, then stacking and cutting into strips.
Consistent thickness is more important than speed when learning
Basic Cuts: Brunoise
Small, precise 1/8-inch dice created by first making julienne cuts, then dicing crosswise.
Take your time - precision develops muscle memory for speed later
Expert Chef
Chef Isabella Chen
Le Cordon Bleu Graduate, Food Network Featured Chef
15 years in professional kitchens
Classical French technique and Asian fusion