Quick Tutorial: How to Use a Chef’s Knife Properly

Knife skills are the single most essential skill set a chef must have – regardless of whether they are world-renowned or simply known as Mom or Dad.

Good knife skills are not only essential for staying safe in the kitchen but they will enhance your recipes too. Uniformly cut ingredients are cooked at the same rate, resulting in meals that are cooked properly and have a better presentation.

Honing your chef knife skills will take some time, but as it is often considered a kitchen powerhouse, these are skills worth having!

Below is a quick tutorial for getting it right:

How to Hold a Chef’s Knife

Pinch the blade of the knife between your thumb and index finger, just in front of the base of the handle – bending your index finger above the blade so it stays safe.

Wrap your other three digits around the handle of the chef’s knife, with your middle finger against the balance point between the blade and the handle (known as the bolster).

Do not extend your index finger along the blade or wrap all your fingers around the handle.

Get to Grips with It

A good grip is essential for mastering your chef’s knife and makes it the most enjoyable part of your new kitchen.

Aim for a comfortable grip – not too relaxed, but also not white-knuckling it. The goal is to improve accuracy and speed while preventing slippage and injuries or accidents.

The Guide Hand

Using your opposite hand, hold and guide the food to be chopped, diced, or sliced.

Curl the fingertips of your opposite hand into a claw shape, do not hold them flat – that is how you lose a finger.

Use the second joint of your opposite fingers to guide the knife. That will help control the thickness of the cut. Proceed to slide the blade across the food item to the desired thickness.

Practice with basic vegetable cuts until you are comfortable with each cutting style.

Sharpest Tool in the Drawer

A sharp chef’s knife is crucial for safety, food quality, and efficiency. It helps preserve the integrity of the ingredients and significantly reduces the risk of slippage and injury.

The easiest way to avoid a dull knife is to get a sharpening stone. Most home cooks sharpen their knives around three times a year and far more frequently if they use them daily.

There is nothing quite as frustrating in the kitchen as a dull knife. They make everything such a chore and are dangerous. A dull blade requires more pressure, which can easily slip off a tough squash skin and into your finger.

Sharpening stones give the best edge and remove the least amount of material. Always follow the instructions – you should be able to take hairs off your arm when you have finished sharpening your knife.

Maintenance Tips

Most chef knife companies recommend hand washing your knives.

Dishwashers can damage the blade and the handle may not hold up well. Wash and dry the knife carefully before storage. 

Avoid cutting on hard surfaces, such as glass cutting boards, because they will dull the edge of your knife.

To End

Mastering your chef’s knife will take time and practice, but once you have honed your skills, your time in the kitchen will be that much more enjoyable.

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