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Knife Skills Guide

Name: Knife Skills Guide
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Serves: Reference

Ingredients

1 sharp chef's knife (8 to 10 inches)
1 large heavy cutting board
Damp kitchen towel placed under board to prevent sliding
Honing steel or whetstone
Practice vegetables: onion, carrot, celery, fresh herbs

Supplies

Chef's knife
Honing steel + large cutting board + damp towel

Instructions

The grip: hold the knife with your thumb and index finger pinching the blade just above the handle. The other three fingers wrap around the handle naturally. This pinch grip gives maximum control and reduces fatigue. Never grip the handle alone.
The claw: curl the fingertips of your guiding hand under so only your knuckles face the blade. The flat side of the blade rides against your knuckles as a guide. Fingertips are never exposed. Practice this with every single cut until it is automatic.
Dice an onion: halve root to stem, peel. Place cut-side down. Make horizontal cuts parallel to the board stopping before the root. Make vertical cuts toward the root. Slice across and uniform dice falls away. Hone your knife before every session. 4 to 5 strokes per side at a 15 to 20 degree angle keeps a sharp knife sharp. A sharp knife is a safe knife.

The Kitchen Wins Tip: A quality chef's knife and a large heavy cutting board are the two tools that most transform how you cook every single day. Shop ours at thekitchenwins.com

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Knife Skills Guide

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