Essential Techniques

These techniques are the cornerstone of every chef’s success. The better practiced you are at these methods, the better a chef you will become—and the better your food will look and taste.

Knife Skills

A chef’s skill with a knife helps him or her work quickly and efficiently with accuracy. Precise and uniform knife cuts are one of the keys to beautiful-looking food.

Handling a Chef’s Knife

Your hand should be placed at the point where the blade and the handle meet. Hold the food with a claw-like grip. Angle your fingers down and make sure your thumb is tucked in behind your index finger.

Cut the food with even knife strokes from the tip to the heel of the knife. While cutting, rest the broad side of the knife’s blade against your three middle fingers. Move the hand that is holding the food in place back little by little as you cut back along the food.

 

Knife Safety

Understanding how to use and maintain knives and other kitchen tools is an important part of working in the kitchen and essential to your own safety. You may need to talk to your parents before using kitchen knives. Here are some important rules:

• Keep knives sharp. A dull knife can be dangerous and make you more likely to cut yourself.
• Keep knives clean and dry. Dirty knives can cause cross-contamination.
• Store knives in a knife block, on a magnetic strip, or in a drawer with plastic knife sheaths so that they are stable and the blades are protected.
• Use the right knife for the job.
• Never put knives into a sink full of water. They can be hidden and could cut someone who reaches into the water.
• Make sure your cutting board is stable and not hanging over the edge of the counter. You can secure a cutting board on the counter by putting a wet paper towel underneath.
• Never pass a knife to someone; always lay it safely on the counter to be picked up.