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Preparation skills · beginner

Knife skills

Also: cutting techniques, knife work

Holding and using a knife safely and efficiently to cut food into even pieces.

56 recipes use it

What it is

Knife skills cover how to hold a chef's knife, guide food with a 'claw' grip, and make the standard cuts: slicing, chopping, mincing, dicing (brunoise, small, medium, large), julienne, batonnet and chiffonade. They are the base of all preparation.

Why cooks use it: Even pieces cook evenly and look better; a sharp knife used well is faster and safer than a blunt one.

The science

A sharp edge concentrates force on a very small area, separating cells cleanly. A blunt knife crushes cells, releasing more juice and, in onions, more of the irritating compound that makes you cry. Size and shape of cuts control surface area, which affects cooking time and flavour release.

Enzymatic browningChanging texture: tenderising and crisping

Step by step

  1. Stabilise the board with a damp cloth underneath.

  2. Grip the knife with thumb and forefinger pinching the blade just ahead of the handle.

  3. Curl the guiding hand into a claw, fingertips tucked, knuckles against the side of the blade.

  4. Create a flat side on round food so it does not roll.

  5. Use a forward-and-down rocking or slicing motion, letting the knife do the work.

  6. Standard sizes: brunoise about 3 mm, small dice about 6 mm, medium about 12 mm, large about 20 mm; julienne about 3 mm × 3 mm × 5 cm; batonnet about 6 mm × 6 mm × 5–6 cm.

Timing

Practice: speed comes from consistency, not force.

How you know it’s right

  • Pieces the same size
  • Knife glides through tomatoes without crushing
  • Onion dice holds its shape and is not wet

Common mistakes

  • Blunt knife
  • Fingertips flat on the food
  • Using the board's edge or a glass board that dulls the blade
  • Sweeping food off the board with the sharp edge

Troubleshooting

Tomatoes squash
Sharpen or hone the knife, or use a serrated knife.
Eyes stinging with onions
Use a sharp knife, chill the onion and leave the root end on while dicing.

Restaurant DNA

How professionals do it

Professional cooks are trained on standard cuts so prep is consistent across a brigade; they hone knives daily and sharpen regularly.

At home

One good chef's knife, a honing rod and a large wooden or plastic board will cover almost everything.

General professional practice — not any particular restaurant’s recipe.

Food safety

  • A sharp knife is safer than a blunt one.
  • Never try to catch a falling knife.
  • Wash knives by hand and do not leave them in a sink of water.
  • Use separate boards for raw meat and ready-to-eat food.

Practise it

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