The Chef’s knife is often considered the powerhouse of the kitchen, so, getting the hang of using one can really spice up your kitchen skills. Here are a few basic tips that’ll have you chopping, slicing and dicing like a pro in no time.

Why improve your knife skills?

Knowing how to handle a Chef’s knife in the kitchen can be a time-saving game-changer. If you find yourself reinventing onion-cutting techniques with every meal, fear not! Perfecting some basic vegetable cuts can change your life. Not only will you work more efficiently and with few finger-nicking incidents, but you’ll be on the way to perfectly cooked chips and presentation-worthy dishes.

How to hold a knife

Just in front of the handle, pinch the blade of the knife between your thumb and your index finger — your index finger will need to be bent slightly above the blade so that it’s at no risk of the blade itself. Wrap your other three fingers around the handle of the knife, with your middle finger against the bolster (this is the balancing point between the blade and the handle, protecting fingers from the blade while adding comfort.) Your grip should be quite relaxed — no white knuckles.

Easy mistakes to make include extending your index finger along the blade and wrapping all your fingers around the handle or having a blunt knife and a grip that is too tight.

A few basic skills

Start your knife skills journey by tackling basic vegetable cuts. Grab a bag of onions and get prepared to make batches of French onion soup while you practice (yum!) Challenge yourself with bunches of carrots to master the Julienne cut. And if roast chicken is your thing, let’s learn to carve like a pro. Enjoy the practical side of cooking with these essential skills.

How to chop an onion 🧅

How to Julienne veggies 🥕

How to carve a chicken 🍗

With these handy skills up your sleeve, you’ll be chopping, slicing, and dicing like a pro chef (with sharp moves 😉) in no time. Happy cooking!