Do you want to be more efficient in the kitchen?  Then practice your knife skills!  I know that it can be frustrating at times (my daughter’s expression above says it all), but keep it up!  You’ll be amazed at how much time you’ll save as you and your knives become better friends.

Main Points:

Unlike the picture above, make sure your blade is always vertical, straight up and down, to ensure your knife doesn’t lean in and cut your fingers.  Also, when you grip your knife, do not place your forefinger along the top edge (like my daughter is showing).  That’ll make your hand tire more quickly and compromises your grip.  Thumb forward, first finger gripped downward just in front of the knob on the knife handle (where it transitions from the handle to the blade), with the rest of the fingers gripping the handle the same way.  Like they said on the movie “Julie & Julia,” the knife should feel like an extension of your forearm.

I giggle to myself when I hear of new, random kitchen gadgets that have been created for every cutting purpose.  Did you know that 90% of your chopping, slicing, dicing, and mincing can/should be done with just one good-quality chefs knife?  Save yourself the extra storing space, money, and time spent cleaning those gadgets by using your chefs knife more.

Keep your knives sharpened!!  This extends the life of your knife as well as cuts down your prep time.  I know a lot of people are afraid of cutting themselves, but the reality is that cutting with a dull knife is actually more dangerous because it slips more easily on foods.  (Imagine holding an onion on a cutting board with one hand and slicing downward.  If your knife doesn’t pierce the outer skin of the onion immediately, it can very easily slide and cut your fingers.  This is a common scenario!)  Save yourself time and band-aids by getting more comfortable with sharp knives.  Take your time and practice slowly.

Keep those fingertips (don’t forget Mr. Thumb too) out of the way!  Elbow up, wrist and forearm straight!  The very tips of your fingers/fingernails should be used to grip the food you are cutting.  The first and second knuckles up from your fingernails should act as a guard/guide so the side of the knife can run flat against it.


Video tutorial from those who know:

WOOT WOOT for professional chefs who have already made video tutorials so I don’t have to!  😉  There are many tutorials out there.  I like this one from Jamie Oliver because it’s short and sweet, but thorough and well explained.