Knife Basics: Grips, Cuts and Safety for Home Cooks

Good knife skills make cooking faster, safer and more enjoyable. The good news is that you do not need a block of ten knives. Three tools will cover almost everything: an eight-inch chef's knife, a small paring knife and a serrated bread knife. This guide covers how to hold a knife, how to cut common ingredients and how to keep everything safe and sharp.

Why sharp is safer

It sounds backward, but a dull knife is more dangerous than a sharp one. A dull blade needs more force and slips off tomato skins and onion peels. A sharp knife bites into food and goes where you point it. Hone your knife on a honing steel every few uses, and have it professionally sharpened or use a whetstone once or twice a year.

The pinch grip

Hold the knife by pinching the base of the blade, just in front of the handle, between your thumb and bent index finger. Wrap your remaining fingers around the handle. This gives far more control than gripping the handle only like a hammer.

The claw grip

Your other hand holds the food. Curl your fingertips under, like a claw, and tuck your thumb behind your fingers. Rest the flat side of the blade against your knuckles as a guide. Your fingertips stay out of the blade's path, and you can slice quickly with confidence.

Set up your station

• Place a damp paper towel or a non-slip mat under your cutting board so it does not slide.
• Use a large board with room to work. Keep a separate board for raw meat and one for produce.
• Keep a bowl for scraps so the board stays clear.

Cutting an onion

1. Cut off the stem end and halve the onion through the root. Peel it, leaving the root intact.
2. Place a half flat. Make horizontal cuts toward the root without cutting through it, then vertical cuts, still leaving the root.
3. Slice across to produce even dice.

This technique is the starting point for chana masala, soups, stews and almost every savory recipe on this site.

Slicing and dicing other staples

• Tomatoes: use a serrated knife or very sharp chef's knife, and slice rather than press. Try tomato and egg stir-fry.
• Cucumbers: halve lengthwise and slice into half-moons for Thai cucumber salad.
• Leafy greens: stack leaves, roll them like a cigar and slice thin ribbons, a cut called chiffonade, as used in citrus kale salad.
• Garlic: crush the clove with the flat of the blade to remove the skin, then mince.
• Carrots: cut a thin slice off one side so the carrot sits flat, then cut into planks, sticks and dice.

Basic cuts to know

1. Slice: a general thin cut.
2. Dice: small cubes, roughly ¼ to ½ inch (6 to 12 mm).
3. Mince: very fine pieces, as for garlic and ginger.
4. Julienne: thin matchsticks for stir-fries and salads.

Consistent size matters more than the name. Pieces of the same size cook at the same speed.

Knife safety rules

1. Cut away from your body and keep your eyes on the blade.
2. Never try to catch a falling knife; step back and let it drop.
3. Wash knives by hand right away and never leave them in a sink of soapy water where you cannot see them.
4. Store knives in a block, on a magnetic strip or in a sheath, not loose in a drawer.
5. Pass a knife handle first, or set it on the counter for the other person to pick up.
6. Do not cut while distracted or tired.

If you cut yourself, apply firm pressure with a clean cloth, and seek medical care for deep cuts that will not stop bleeding.

Practice recipes

Practice cutting is easy to build into dinner. Slice cucumbers for a salad, dice tomatoes, chop onions for a curry. Over a few weeks, speed comes naturally. For more beginner ideas, browse our beginner recipes, and stock your kitchen using the pantry staples guide. When handling raw meat, remember cross-contamination advice in food safety basics at home.