She Strengthens

Mastering the Art of Knife Skills: Essential Techniques for Confident Cooking

In today’s culinary world, where convenience reigns supreme, it’s easy to overlook the fundamental skills that truly make a great cook. With meal delivery services and pre-chopped produce at our fingertips, we’re losing touch with the basics. But, to truly excel in the kitchen, one must master the art of knife skills.

The Right Tools for the Job

According to The Blue Jean Chef, Meredith Laurence, having the right knives is crucial. A good starter set should include an 8-inch chef’s knife, a 4-inch paring knife, and an 8-inch serrated bread knife. Keep your knives sharp by honing them regularly and having them professionally sharpened once a year. And, remember to wash them by hand to prevent damage.

Basic Techniques for Knife Mastery

To “choke up” on your knife, place your thumb and index finger on the handle, closer to the blade, for better control. Cut round produce in half to create a flat surface, making it easier to chop, mince, and slice. Keep your knife at elbow height to utilize gravity and muscle weight for more control. Always grasp the item being cut with curled fingers, pointing down toward the cutting board, to protect your fingertips.

Slicing with Ease

Use a sawing motion when slicing through foods, keeping the tip of the knife on the cutting board and lifting the handle up and down. This technique allows for quick and efficient slicing while maintaining control.

Tackling Tricky Produce

Dicing Onions

To dice an onion, slice off the smallest amount from the stem to create a flat surface, then cut the onion in half. Place the flat side down and slice into the onion from stem to root, stopping before reaching the root. Make more slices down the onion, then across, and the onion will fall into perfect dice.

Chopping Herbs

To prevent crushing herbs, use a very sharp knife and slice rather than rough-chop. Chiffonade the herbs by cutting them into thin strips, then rotate the stack 90 degrees and slice into tiny squares.

Mincing Garlic

Peel the garlic, then crush it by pressing down with the side of the knife or slice it and roughly chop it into small pieces.

Small Dices

For small dices, use a smooth, thin blade and a strong knife. Cut 1/4-inch planks, then turn them on their side and cut into strips. Gather the strips and cut them into a small dice.

Super-Small Dices

To cut into 1/8-inch cubes, use the same method as small dices, just smaller. This cut is perfect for strong-flavored items like onions and shallots.

With these essential knife skills, you’ll be well on your way to becoming a confident cook. Remember to practice patience and safety in the kitchen, and don’t be afraid to experiment with new techniques. Happy cooking!