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Step 1
Set knife grip
Use a secure handshake grip and keep the index finger tucked rather than extended along the spine.
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Step 2
Use claw hand and posture
Tuck fingertips under in a claw grip, rest the knife against the longest knuckle, and stand square to the board.
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Step 3
Create a flat surface
Cut a flat side on round foods before continuing, so the item is stable.
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Step 4
Rough chop safely
For rough chopping, use controlled high or low cuts and move the knife through the food.
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Step 5
Make dice from slabs and sticks
For dice, square off the food, cut slabs, cut sticks, then cut down and through into cubes.
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Step 6
Slice with control
For thin slices, use a controlled slicing or sawing motion rather than crushing straight down.
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Step 7
Practice baton, julienne and bias cuts
Practice baton, julienne and bias cuts by changing the shape while keeping the knife controlled.
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Step 8
Practice mince and chiffonade
For mince, chop small with control; for chiffonade, stack and roll herbs, then slice thinly with a sharp knife.