Improving your knife skills is one of the easiest ways to become a more efficient cook. This tutorial shows you how to hold a chef’s knife and cut with it.
Learning how to hold a chef’s knife and properly cut with it was one of the most life changing things (in the kitchen, that is) that I ever did. Just learning some basic knife skills has saved me hours in the kitchen, making meal prep efficient and far less frustrating.
Years ago, when my husband and I lived in New York City, I took several cooking classes at The Peter Kump Cooking School, now renamed the Institute of Culinary Education. There was one class that completely changed the way I prep food – Knife Skills, taught by Norman Weinstein, who is known as New York’s best Chinese cooking teacher. We did it all in that class – chopping, dicing, filleting, boning, carving. However, as I was at the beginning of my home cooking career, the instructions on holding and chopping with a chef’s knife were a revelation to me.
How to hold a chef’s knife:
Grip the base of knife blade, just in front of the handle, with your thumb and index finger. Wrap your remaining three fingers around the handle of the knife.
This felt awkward for me at first, but after a few days of forcing myself to hold the knife this way, I found that I had increased control of the knife. Now it just feels right and I can not imagine holding the knife any other way.
How to cut with a chef’s knife:
If you ever find that your arm gets tired when you are prepping vegetables for dinner, this technique will help you immensely. Have you ever wondered why it is necessary to use a chef’s knife with such a long blade? Before I took Mr. Weinstein’s class, I had never even held a chef’s knife. I was a paring knife-only kind of gal and was certain that I would lop off a finger with any knife with a blade longer than four inches. However, I learned that the long blade enables the cook to make a long diagonal slice that feels almost effortless. Let me show you what I mean.
When cutting, start with the blade area near the tip of the knife. Instead of cutting straight down, run the the knife through the vegetable or meat by sliding the knife away from you while exerting downwards pressure. Depending on the thickness of the items you are cutting, you will finish halfway or near the butt end of the blade. Voila – easy and efficient.
To avoid any kitchen accidents (believe me, I had my share of them before I learned my lesson), curl your fingers under so that your knuckles are closest to the knife and your fingertips are well out of the danger zone. This will feel awkward at first but, with practice, it will become natural and you will come away with all ten fingers in working order.
Other how-to tutorials on this site:
How to Poach Chicken Breasts
How to Chop Parsley & Cilantro
How to: Roast a Bell Pepper
How to Freeze Quinoa
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Megan says
I love your new series! These tips are so helpful!
Lauren's Latest says
I told you this already, but I think the 'how to' posts you do are such a good idea! Smart thinking, Dara!
Sherry says
Great photos to go along with the lesson. I've never really mastered cutting correctly. Thanks!
Kay Heritage says
These how-to posts are great, Dara! What we experienced cooks take it as obvious, how valuable these tips are for young cooks! 🙂
Spoon and Chopsticks says
Thanks for the great tips!
Ethan says
What a great idea for a series Dara! Over the years of Food Network watching, I've picked up on the right way of chopping (whether I'm doing it correctly is another story), but keeping those knuckles tucked in is a huge tip and lets you cut with a little more confidence!
Can't wait to see more!
Pegasuslegend says
Not sure where you learned all this but thank you for sharing the tips this is awesome!
Drick says
wow, a class on knife skills, now that I would like…
Frieda says
Great tutorial! I'm just figuring out knives myself…
Monet says
What a great and important tutorial! Having good knives and knife skills can make SUCH a difference in the kitchen. I hope you are having a good weekend with friends and family. Thank you for sharing with me tonight! Many blessings in the week to come.
Frank says
Thanks for this superb tutorial! Proper knife skills are probably the most important thing a cook can learn, no? But too few of us online foodies take the time to share them with our readers. (Me included.)
PS: I recently switched to Shun knives (the Bob Kramer collection) and *love* them.
Cookin' Canuck says
Thank you for all of your positive comments. I'm so glad that everyone is finding this series helpful.
Frank – I just received two Shun knives for Christmas and am blown away by them.
Ang says
Great tips! My brother is in culinary school right now and has shown me just a few tips, but I have yet to see the proper way to hold a knife. I have a confession though…..My favorite part of my cooking preparation is any and all chopping:)
Belinda @zomppa says
Thanks for the advice! I'm about to get a Shun (Kaji like you have) and I'm sooooooo excited. I tried a gabillion and that was the one.
sara @ CaffeIna says
Boy, I should first of all get some good knives lol! And then I will apply these tips. Thanks again for the wonderful how-to post!
Torviewtoronto says
lovely tutorial and pictures
Marla says
Data, I love this tutorial! Wanna run home & practice these techniques asap!
Alison @ Ingredients, Inc. says
Awesome Post! Your site is so wonderful, as usual
A SPICY PERSPECTIVE says
Wonderful post! Just like being in culinary school! 🙂
my life be like says
great tips! i appreciate it and look forward to more!
Lana says
You give me hope:) I am also a paring knife girl, and even though I tried the "right" way, I can finish slicing and dicing much faster the "wrong" way.
I guess it has to take time and undoing of bad habits.
Also, it is going to be hard to move the knife AWAY from me, as I am used to pull it towards me.
Good tutorial, despite my griping:)
Carolyn says
This is very timely, you have no idea. I truly am terrible at chopping, slicing and dicing, I really need a tutorial (or even a full-on class!).
[email protected] says
Great post! I had to learn it all the hard ( and bloody) way. I'll have a few friends to whom I'll refer this post. great and useful information. Thanks!
Shaina says
I totally have knife lust all of a sudden.
Terra says
Great idea for a blog! So many people hold their knives wrong when chopping food. Can be scary…
Take care,
Terra
http://www.cafeterrablog.com
Delishhh says
Great advice! I love your new series.
Kimby says
As a piano player and someone who dabbles in the kitchen regularly, I can’t tell you how much I appreciate this post. 🙂 Thanks!
Dara (Cookin' Canuck) says
I’m so glad it was helpful to you, Kimby!
Mitchel says
The proper way to hold a knife is a great thing to teach — especially when people start stepping up to “real” knives that kept sharp.
But one thing that should also be stressed is NEVER disrespect a knife! Not even for one moment. I know better, but I was cutting the fat off a brisket working toward my hand holding the meat from slipping. Half-way through I thought “I shouldn’t do this…I’ll just carefully finish this cut then cut away from myself like I’m supposed to”.
After all — I was just cutting soft fat! Just about then the knife suddenly slipped through to very soft fat…right into my finger. Rush to the emergency room with a huge flap hanging off my knuckle. Ended up several weeks healing then therapy to get the finger opening and closing correctly…
…All because I was “just going to be careful” this time.
(hurts again just thinking about it!)
Susan says
Guess I now have no excuse for not learning how to hold my knives properly! Thanks for the lesson.