The majority of folk (especially in this particular corner of the internet) will use a sharp knife for cooking at least once daily. Surely then, from the viewpoint of those wanting an easier, richer quality of life, it makes sense that you’re skilfully attuned to the objects and processes you encounter most frequently? Knowing how to wield a knife correctly will supercharge your cooking through obvious rudimentary means such as time taken for prepping, but also through enjoyment, and – most importantly of all – through taste.
A brief note before we get to grips with kitchen knife customs. Be sure to start your journey with a sharp blade. This might sound counterintuitive or even frankly reckless, bluntly encouraging the use of the sharpest possible objects. But read and remember this: a sharp knife is a predictable knife. So, assuming you treat it with the precautions and respect that it (and your fingers) deserves, it shouldn’t matter how sharp the blade is. Furthermore, a blunt knife’s irregular cutting pattern and need for excess pressure behind each stroke can make it incredibly dangerous. The unpredictability increases the chance of slipping, and consequently ruining your romantic home cooked dinner for two.
How to hold a kitchen knife
The going wisdom is that, rather unlike skinning a cat, there’s one preferable way to hold almost all kitchen knives. This method is widely known as the pinch grip. Place your forefinger and thumb on the blade’s flats (or ‘faces’) towards the bolster or heel, as if you’re ‘pinching’ the blade. Then, wrap your remaining fingers around the handle for support. The pinch grip offers optimal control as it allows more wrist flexibility and a wider range of movement. It’s perfect for chopping, julienning, rocking, slicing, et al, and is also a safe choice for performing smaller, precise movements.
The handshake grip or hammer grip is, as the latter moniker would suggest, less appropriate for most kitchen knife tasks. Its wild inaccuracy isn’t a problem when sawing through the outer crust of a sourdough, and therefore works wonders for breadknives. For all other purposes, however, the handshake grip could risk giving your dinner guests the wrong indication of your culinary prowess.
Cutting techniques
The following is a list of cutting techniques and accompanying descriptions of their uses; you might be well acquainted with some but not aware of their official titles. If you’re wondering how to improve your knife skills, we advise studying these techniques fastidiously. And simply practice your knife skills regularly to get quicker at chopping. We owe many of these chopping methods, as you’ll be able to tell by their names, to the French.
Julienne: known also as a ‘matchstick cut’, it creates thin strips, usually around 2 inches in length. Julienning is often used for garnishing – spring onions and ginger are commonly presented in this way. First, divide your ingredient into roughly two inch-long strips then thinly slice lengthways to produce thin sticks.
Chiffonnade: translating as ‘little ribbons’ and used for evenly preparing flat herbs or leafy greens like Swiss chard, spinach, or sorrel. Stack your leaves, roll them tightly, then slice crossways.
Brunoise or dicing: produces small, uniform pieces which are great for creating sauce bases and quickly imparting consistent flavour. First, julienne your ingredient then take the strips and stack them evenly. Finally, slice the stack crossways to your desired size.
Mince: to create the smallest possible pieces with a knife without pureeing. Cut your ingredient down into manageable chunks using either the julienne or brunoise methods. Then, holding the blade in a pinch or handshake grip and placing your free hand on the knife’s spine, rock the blade back and forth using the curvature of the sharp edge.
Mashing or crushing: for knives with larger faces such as the Santoku or Chef’s Knife, and perfect for breaking apart garlic or nuts. Place the ingredient under the blade’s face and your hand flat on top of the other side then firmly press down in a controlled manner. It’s not technically a type of knife cut, but it’s certainly useful.
How to hold food when cutting
Your free hand is as important as your knife-holding hand and the following two techniques will help to minimise the risk of injury when cooking. Firstly, the ‘claw grip’ is important to master early on when chopping, brunoising, julienning, or slicing. Create a claw shape with your hand and secure the ingredient with your fingertips, using your thumb behind your fingers to guide your ingredient towards the cutting edge. The claw grip ensures your fingers’ top knuckles will only ever meet the blade’s face, keeping your fingertips well away from the cutting edge.
Finally, the ‘bridge hold’ is commonly used when halving anything the same size or smaller than your palm. Create a bridge by placing your thumb and fingers at either side of your ingredient and pass the blade underneath.
To conclude
Mastering a skill takes time. Before mastery, however, consciously engaging with our quotidian activities brings a meditative and rewarding joy, enchanting the ordinary. Relax, exercise patience, and find pleasure in your progress. You’ll be cutting like a professional in no time.