Knife Skills

Basic Knife Skills

• Understanding different types of knives: Familiarize yourself with different knife types, such as chef’s knife, paring knife, serrated knife etc. Each knife has a specific purpose and knowing which to use when significantly improves precision and safety.
• Proper grip: Hold the handle of the knife with fingers curled around it and thumb on one side. This provides a stable grip and better control while cutting.
• Knife safety: Always remember to cut away from your body, to avoid accidents. Never leave a blade soaking in a dishpan of water as someone could inadvertently reach in and cut themselves.

Food Preparation Techniques

• Brunoise: This is a dicing technique resulting in small cubes (about 3mm on each side) of consistent size which are typically used as garnish.
• Julienne: This term refers to vegetables or fruits cut into thin, matchstick-like strips.
• Chiffonade: This technique is typically used for leafy vegetables and herbs. It involves rolling the leaves and chopping them into thin ribbons.
• Mincing: This term refers to cutting food into tiny, irregular pieces, often used in order to release more flavours.

Knife Sharpening and Maintenance

• Keeping knives sharp: A sharp knife is actually safer to use because it requires less force. Learn to use a sharpening stone or a honing rod to keep knives sharp.
• Proper cleaning and storage: Hand wash knives and dry them thoroughly to prevent rusting. Store them in a knife block or magnetic strip ideally, as opposed to loose in a drawer.

Practical Knife Techniques

• Accuracy: Aim to cut food items into consistent sizes. This not only improves the presentation, but also ensures even cooking.
• Speed: Over time, with practice, speed will improve. However, always prioritize safety and accuracy over speed.
• Practise on varied food items: Different foods require different techniques and varying levels of pressure. Practise on a range of food items to develop a feel for it.