Basic Technique for Using a Chef’s Knife

Appears in

Published 2005

Hold the knife close to the blade with your index finger on the blade itself for better control.
Hold the food with your fingers curled in so that your knuckles, not your fingertips, are touching the blade.
Always move the knife in a sawing motion rather than just pressing down with the blade. You will use considerably less pressure, making cutting safer, easier, and more precise.
Whenever possible, keep the tip of the knife on the cutting board, using the knife in a rocking motion. Anchoring your knife keeps it steadier and gives you more control.

Part of

The licensor does not allow printing of this title