Knife Skills

By:   Carl Hanson

Mastering a few simple techniques will make you nifty with a knife.

From slivered stones to high-carbon stainless steel, humans have been wielding the blade since prehistoric times.

Kitchen Ninja

For certain foods, like onions and garlic, or for serious undertakings like boning chickens, a few tricks of the trade will make your blade-work quick and efficient. For in-depth advice on how best to tackle these techniques, take a look at our knife skills articles.

Knife Safety

A sharp edge and a dexterous hand guiding the blade are keys to coming away with all your digits intact. Keep fingertips straight below the knuckles and mind the thumb of the food-holding hand. When done, store knives in racks, in knife trays or safely sheathed in drawers. Never leave them at the counter’s edge where they can be easily swept off.

Blade Lust

Most functions requiring the service of a knife can be accomplished with a good 8- or 9-inch chef’s knife or paring knife. However, many cooks soon develop knife fever, acquiring numerous knives with different grips and blade lengths, and those designed for specific purposes (like tomato and clam knives).