The difference between a home cook and a professional chef isn't the ingredients—it's the technique. Mastering basic knife skills will make your prep work faster, your food cook more evenly, and your kitchen time much safer.
1. The "Pinch Grip": Total Control
Most beginners make the mistake of gripping only the handle. For true precision, use the Pinch Grip:
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Pinch the base of the blade (the bolster) between your thumb and index finger.
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Wrap your remaining three fingers comfortably around the handle. This makes the knife feel like an extension of your arm rather than a loose tool.
2. The "Claw Technique": Protect Your Fingers
To avoid accidental nicks, your non-cutting hand should always form a Claw:
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Curl your fingertips inward and press them firmly against the food.
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Rest the flat side of your knife blade against your knuckles. This acts as a guide, keeping the sharp edge far away from your sensitive fingertips.
3. Basic Cutting Techniques to Master
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Slicing: Use a smooth, forward-and-down rocking motion. Keep the knife tip in contact with the board as much as possible to maintain stability.
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Dicing: To get those perfect, uniform cubes, first cut your vegetable into even planks, then into sticks (julienne), and finally across into cubes.
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Mincing: For garlic or herbs, place your free hand flat on the spine (top) of the blade and use a rapid rocking motion back and forth until the pieces are tiny.