NineFoods kitchen basics · Faster, safer prep
Knife Skills for Home Cooks: Grips, Cuts and Safety
Steady grip. Even cuts. Safe fingers.
Written by Farwa ZeeshanRecipe developer, NineFoodsGood knife skills make cooking faster and food cook more evenly, because pieces of the same size cook at the same speed. This guide covers how to hold the knife, how to protect your guiding hand, the standard cuts and their sizes, and how to keep your knife sharp, since a sharp knife is safer than a blunt one.
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Holding the knife
The pinch grip and the claw
The pinch grip gives the most control: pinch the blade just in front of the handle between your thumb and the side of your index finger, and wrap your other fingers around the handle.
The guiding hand uses the claw: curl your fingertips under so your knuckles face the blade. The flat of the knife rides against your knuckles, and your fingertips stay safely tucked away.
Technique
Rocking and slicing motions
- Rock chop: keep the tip on the board and rock the heel up and down for herbs and garlic.
- Push cut: slide the knife forward and down through vegetables such as onions and carrots.
- Let the knife do the work. Pressing down hard crushes food and is less safe.
Safety and care
Keeping your knife sharp and safe
- A sharp knife is safer: it does not slip off food the way a blunt one does.
- Hone with a steel every few uses and sharpen on a whetstone every few months.
- Put a damp cloth under the cutting board so it does not slide.
- Never leave knives in a sink full of water. Wash, dry and store them straight away.
- Cut round foods flat side down: halve onions and potatoes first so they do not roll.
Keep cooking
Related recipes and guides
Quick answers
Knife skills FAQ
What is the safest way to hold a knife?
Use the pinch grip on the knife and the claw grip with your guiding hand, knuckles towards the blade.
Why is a sharp knife safer than a blunt one?
A sharp knife cuts with little pressure and does not slip, while a blunt knife needs force and can skid off food.
What is the difference between julienne and brunoise?
Julienne is thin matchsticks; brunoise is tiny cubes made by cutting julienne sticks crosswise.
How often should I sharpen my knife?
Hone it with a steel every few uses and sharpen it properly every 2 to 3 months for home use.