Knife Skills
Everyday Knife Work
a steady, confident chop, so prep stops being the slow part.
My video walkthrough is coming soon
Until then, the notes below are what I’d tell you if you were standing in my kitchen.
So much of a weeknight dinner is prep, which is why this is the skill I'd teach first. A steady, confident chop comes from grip and rhythm, not speed.
Do this
- Curl the fingertips on your holding hand under, so your knuckles guide the blade and your fingers stay clear.
- Keep the knife tip on the board and rock through each cut. Let the blade do the work instead of pressing.
- Give your knife a few passes on a honing steel first. A sharp blade goes where you aim it, which is why it's safer.
Watch out for
- Don't chase speed. Smooth and steady gets fast on its own, and rushing is how fingers get nicked.
- Don't grab a tiny knife for a big job. One good chef's knife you're comfortable with handles almost everything.
- Don't cut on a board that slides around. A damp towel underneath keeps it put.
Remember
Keep it sharp and keep your knuckles tucked. A dull knife is the one that slips.
Recipes that build this skill
Ready to practice?
You learn everyday knife work in the kitchen, not on a screen. Cook something that uses it, tap “I made it,” and it’ll show up on your journey.