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A chef’s knife is the single most important tool in your kitchen. It’s one of the few things you’ll use pretty much every time you cook, so it’s crucial to learn how to use it properly.
Good knife skills do two things— they help you cook more easily and efficiently, and they help you stay safe while doing so. Luckily, knife skills don’t have to be overly complicated, and most home cooks don’t need to worry about knowing all kinds of specific cuts or techniques.
Here we’re going to focus on the 80/20 of knife skills— how to hold the knife properly, how to keep your fingers safe, how to do some basic cuts, and how to care for your knives. Master these basics and you’ll see a big difference in your cooking process and results.
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There are a ton of different knife brands, companies, manufacturers, and styles to consider. You can find a more detailed breakdown of my favorite knives in the knife section of the Essential Tools and Equipment lesson.
That said, it’s worth going to a knife store (Williams Sonoma and Sur La Table have good selections) to get hands-on with some different knives before you buy.
Broadly speaking, I categorize knives into two major types— German-style knives and Japanese-style knives. Japanese knives are lighter, more balanced, and arguably a bit more fragile. German knives are sturdier, heavier, and a bit more durable. I personally prefer Japanese knives, but I know many people who prefer German. My recommendation is to go to a knife store and feel them out. Even if you don’t actually make a purchase there, you’ll get a sense for the knife type, style, handle design, and blade shape that feels best for you.
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Not only is a sharp knife more effective than a dull one, it’s actually safer. The vast majority of knife injuries happen because of dull knives. Dull knives require more force, which increases the risk of slipping and cutting yourself.
Sharp knives, on the other hand, are a pleasure to work with. They’re extremely effective, and they’re easy to use safely if you know some basic techniques.
Before you even begin using your knife, you want to make sure that you have a steady, flat surface to cut on. It doesn’t matter how good your knife skills are— if your cutting board slips out from underneath you, you’re likely to get injured.
To prevent this, you always want to set up your cutting board on a flat surface, and you want to use a damp towel or paper towel underneath the board. This keeps the board in place so that it doesn’t move around as you’re cutting on it. It’s a simple step that can prevent the vast majority of knife injuries.
