How to Cut With a Chef's Knife

Kitchen knives fall into three categories: knives intended for chopping, slicing or striking. The chef's knife is a chopping knife. The wide blade of the chef's knife makes it easier to control, enabling the cook to chop hard foods into even cubes and to finely mince soft items like herbs and onions. When purchasing a chef's knife, find one that feels comfortable and solid in your hand. The blade of the knife should not feel flimsy or flexible. Add this to my Recipe Box.

Things You'll Need

• Chef's knife
• Cutting board

Instructions

1. Grasp the knife handle with your dominant hand. Place your thumb and forefinger comfortably at the top of the handle near the back of the blade. The knife should feel like an extension of your hand.

2. Hold the item to be chopped with your non-dominant hand. Curl your fingers under to keep them out of the path of the blade when you begin cutting. Maintain constant awareness of the placement of your thumb and fingers as you chop.

3. Place the tip of the chef's knife on the cutting board and leave it there as you rock the blade up and down over the food. Rotate the knife in a semi-circle to reach all the food that needs chopping, but always keep the tip stationary.

Tips & Warnings

• Place a wet cloth or paper towel under the cutting board to prevent it from sliding on slick surfaces as you cut.

• Cut large, round or oblong items in half and place them cut-side down on the board before cutting them smaller. Creating a flat surface for the item to lie on makes it more stable.

References

• Knife Guide: Kitchen Cutlery
• University of Nebraska Lincoln: Be Sharp: Use a Chef's Knife

Resources

• Read this Article in Spanish