Scando's Kitchen

Knife Skills: Precision and Safety

Master fundamental knife techniques for faster, safer, and more consistent cooking. Learn proper grip, cuts, and maintenance.

Difficulty: 2/5
Knife Skills

Why Knife Skills Matter

Good knife skills make cooking faster, safer, and more enjoyable. Uniform cuts ensure even cooking, and proper technique reduces fatigue and injury risk.

Choosing the Right Knife

You need only three knives for 95% of cooking tasks:

Chef's knife (8-10 inch): Your workhorse for chopping, slicing, dicing
Paring knife (3-4 inch): Detail work, peeling, trimming
Serrated knife (8-10 inch): Bread, tomatoes, anything with a tough exterior

The Proper Grip

Pinch Grip (Recommended)

  • Pinch the blade between thumb and forefinger just ahead of the handle
  • Wrap remaining three fingers around the handle
  • This gives maximum control and reduces wrist fatigue

Handle Grip (Less Control)

  • All fingers wrapped around the handle
  • Less precise but more comfortable for beginners

The Claw: Protecting Your Fingers

Your non-knife hand should form a "claw":

  • Fingertips curl inward
  • Knuckles face forward
  • The knife blade rests against your knuckles as you cut
  • Fingers never extend past knuckles

This prevents cuts because the blade can't reach your fingertips.

Essential Cuts

The Slice

  • Smooth forward and down motion
  • Let the knife do the work—don't press down
  • Use for: proteins, large vegetables

The Chop

  • Straight up-and-down motion
  • Tip stays on cutting board, handle lifts
  • Use for: herbs, garlic, quick vegetable prep

The Rock Chop

  • Tip stays down, blade rocks back and forth
  • Efficient for mincing herbs and garlic
  • Keep one hand on top of blade for control

Standard Vegetable Cuts

Julienne (Matchsticks)

  • 1/8 inch × 1/8 inch × 2 inches
  • Used for: stir-fries, garnishes

Brunoise (Fine Dice)

  • 1/8 inch cubes
  • Julienne first, then dice across
  • Used for: sauces, garnishes

Small Dice

  • 1/4 inch cubes
  • Used for: soups, sautés

Medium Dice

  • 1/2 inch cubes
  • Most common size for vegetables

Large Dice

  • 3/4 inch cubes
  • Used for: roasting, stews

How to Dice an Onion

  1. Cut in half through root end
  2. Peel outer layers
  3. Make horizontal cuts parallel to cutting board (don't cut through root)
  4. Make vertical cuts perpendicular to board (don't cut through root)
  5. Slice across to create dice
  6. Root end holds onion together—discard when done

How to Mince Garlic

  1. Crush clove with flat side of knife
  2. Peel away skin
  3. Slice thinly
  4. Rock chop into fine mince
  5. Sprinkle with salt and mash with knife side to create a paste (optional)

Knife Maintenance

Honing vs. Sharpening

Honing (use a honing steel):

  • Realigns the blade edge
  • Do this every 2-3 uses
  • Doesn't remove metal

Sharpening (use a whetstone or service):

  • Grinds away metal to create a new edge
  • Do this 2-4 times per year
  • Requires skill or professional service

How to Hone

  1. Hold steel vertically, tip on cutting board
  2. Place knife at 15-20° angle against steel
  3. Draw knife down and across in a sweeping motion
  4. Alternate sides, 5-10 strokes per side

Keeping Knives Sharp

  • Use wooden or plastic cutting boards (not glass or marble)
  • Hand wash and dry immediately
  • Store in a knife block or on a magnetic strip
  • Never put knives in the dishwasher

Safety Tips

  • Keep knives sharp: Dull knives slip and cause more injuries
  • Cut away from your body
  • Use a stable cutting board: Place a damp towel underneath to prevent slipping
  • Focus: Don't cut while distracted
  • Pass knives handle-first to others
  • Never try to catch a falling knife: Let it fall and step back

Practice Exercises

  1. Dice 5 onions: Focus on uniform size
  2. Julienne carrots: Practice consistent thickness
  3. Mince a bunch of parsley: Work on speed while maintaining control
  4. Slice tomatoes: Test sharpness and technique

Pro Tips

  • Keep a damp towel nearby to wipe your blade between tasks
  • Organize your mise en place (ingredients) before starting to cut
  • Use the tip of the knife for precision work
  • Use the heel (back of blade) for tougher items
  • Practice makes perfect—speed comes with repetition

Recipes Using This Technique

  • Classic Mirepoix (Onion, Carrot, Celery)
  • Knife-Cut French Fries
  • Fresh Herb Salsa Verde