Hey Chefs,

Today’s culinary school tip is one that will completely change how you cook:

Let the knife do the work.

I can’t tell you how many times I’ve watched someone in the kitchen battle with a knife—pressing down as hard as possible, sawing away like they’re cutting through a tree trunk, or worse, using a dull knife that slips around like a skating rink. That’s not only frustrating, but it’s also dangerous.

In culinary school, we learned that knife skills are the foundation of efficient, safe, and beautiful cooking. Here’s what I’ve picked up so far.

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1. Sharp Knives = Safe Knives

I know it sounds backward, but a dull knife is far more dangerous than a sharp one. A sharp knife slices through food instead of crushing or sliding off it. Invest in a good sharpening steel or get your knives professionally sharpened—it’s worth every penny.

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2. Use the Claw Grip

The first thing I learned about knife safety is how to hold my other hand—the one guiding the food. Curl your fingertips inward like a claw, with your knuckles slightly forward. Your knife blade should glide against your knuckles like a guide rail, keeping your fingers safe.

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3. Slice, Don’t Saw

Let the sharpness of the knife do the cutting. Use a smooth, forward-and-down slicing motion, not brute force. Pressing too hard just squashes your food (especially herbs or tomatoes) and makes your cuts uneven.

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4. Stabilize Your Cutting Board

If your cutting board wobbles, place a damp paper towel or dish towel underneath it. This simple trick makes chopping so much easier—and safer. No more chasing your board around the counter!

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5. Learn the Basic Cuts

In culinary school, we spend a lot of time practicing cuts—because uniform pieces of food don’t just look better, they also cook evenly. The basics:

• Dice: Small, even cubes (think onions or carrots).
  
• Julienne: Thin, matchstick-sized strips.
  
• Chiffonade: Thin ribbons of herbs or leafy greens, made by rolling them up and slicing across.
  

A few minutes practicing these techniques will make you faster and more precise in the kitchen.

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Why Knife Skills Matter

Having good knife skills saves time, keeps your food looking beautiful, and makes cooking feel less chaotic. It also keeps you safe—because nothing ruins a dinner faster than accidentally nicking a finger while rushing through prep.

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Until next time, stay sharp and slice like a chef!