When cooking, cutting and chopping ingredients can take a lot of time, leaving you feeling frustrated – especially if you are not very skilled with knives. But it’s very easy to learn the right techniques. You will speed up your prep time, feel more confident and make your cooking enjoyable. In this article, we will discuss why you need to master the basic cutting techniques, the techniques themselves, which knives you need, and more useful tips.
How to Hold a Knife Properly: The Fundamentals
Properly holding a knife is fundamental to efficient and safe cutting. Here are three fundamentals to help you grip your knife properly.
1. Choosing the Right Grip:
Holding a knife properly is crucial for efficient and safe cutting. There are two main grip techniques – the handshake grip and the pinch grip. The handshake grip is the most common and offers more power, while the pinch grip provides greater control when chopping and mincing. The key is to find the grip that feels most comfortable and secure for you.
2. Creating Stability
Stability is key when it comes to slicing and dicing. Unstable fruits and vegetables that slide, wobble, and roll on the cutting board can lead to accidents. To create stability, trim a thin slice off one side of round vegetables, so they sit flat on the cutting board. For larger items like cabbage or winter squash, cut them into halves or quarters to get flat sides.
3. Mastering the Claw Technique
The claw technique is a finger-protecting method that is essential for beginner chefs. It takes practice, but once you get the hang of it, it will become automatic. To do it, shape your free hand
into a claw by tucking your four fingers behind your middle finger. Tightly grip the food with your claw hand, using all five fingers to hold it steady, with the thumb and pinky finger stabilizing the
sides. Make sure the fingertips are always farther back from the knife edge than the knuckles.
The 6 Basic Cutting Techniques
1. Chop:
The chopping technique is perfect for cutting vegetables into small, irregularly sized pieces. Hold the knife handle firmly with your dominant hand and grip the top of the blade with your other hand. With a swift motion, bring the knife blade down onto the vegetable, then quickly lift the blade and
repeat until the vegetable is cut into the desired size.
2. Julienne:
The julienne technique is great for cutting vegetables into long, thin strips. First, slice off one side of the vegetable to create a flat surface. Place the vegetable flat-side down and slice it lengthwise into thin, even strips. Then, stack the strips and slice them lengthwise again into thin matchsticks.
3. Dice:
Dicing is ideal for cutting vegetables into small, uniform cubes. Begin by slicing the vegetable lengthwise, then turn the slices 90 degrees and slice them lengthwise again to create a grid pattern.
Finally, slice across the vegetable, cutting it into small cubes.
4. Mince:
Mincing is perfect for cutting herbs, garlic, and onions into tiny pieces. First, roughly chop the ingredient into small pieces. Then, hold the knife handle firmly and use a rocking motion to finely
chop the ingredient into small pieces.
5. Chiffonade:
Chiffonade is a technique used for cutting leafy greens and herbs into thin strips. Stack the leaves on top of each other and roll them tightly. Then, use a sharp knife to slice across the roll, creating thin ribbons.
6. Bias cut:
A bias cut is ideal for cutting vegetables into an oblong shape with a diagonal edge. Hold the vegetable at a 45-degree angle to the cutting board and slice it diagonally. This technique is perfect
for creating more visually interesting shapes and textures in dishes.
Remember to always use a sharp knife, keep your fingers out of the way, and practice safe cutting techniques to avoid injury.
The Essential Knives You Need
Contrary to popular belief, you don’t need a large collection of knives to become a master of the kitchen. In fact, with just a few basic knives – Chef’s Knife, Paring Knife, and Utility Knife.
Furthermore, all the above listed techniques can be accomplished by using a simple Chef’s Knife. If you don’t want to spend a lot then we recommend getting a better one, for example, a Damascus knife.
Conclusion
Mastering basic cutting techniques is an essential skill for any home cook. By learning how to properly grip your knife, create stability for your ingredients, and employ basic cutting techniques
like slicing, dicing, and mincing, you can cut down on prep time and feel confident in the kitchen. And with just a few basic knives, you can handle almost any cutting task with ease. So next time
you are in the kitchen, take some time to practice your knife skills—you will be amazed at the difference it can make in your cooking!
