Kitchen School

This sounds backwards but it is the most important thing to understand about knives: a dull knife is far more dangerous than a sharp one. A dull blade slips off food instead of biting into it, so you push harder, and when it finally slides it goes where it wants, often into your hand. A sharp knife bites where you place it and needs almost no force. Keep one good chef knife sharp with an inexpensive pull-through sharpener or a honing rod to start, and always steady your cutting board on a damp cloth or paper towel so it cannot slide while you work.

Hold the knife by pinching the blade itself just in front of the handle between your thumb and the side of your bent forefinger, wrapping the remaining fingers around the handle. It feels odd for the first few minutes and then gives you far more control than gripping the handle alone. With your other hand, curl your fingertips under into a "claw" so your knuckles face the blade and your fingertips are tucked safely back and out of reach. Rest the flat side of the blade against your knuckles as a guide, and walk the claw backward as you slice; your knuckles steer the knife and your fingertips are never exposed.

For most cutting, keep the tip of the knife resting on the board and rock the blade down and forward through the food in a smooth arc, rather than lifting the whole knife and chopping straight down. This rocking motion is faster, quieter, more controlled, and much less tiring. Let the weight and sharpness of the knife do the work instead of forcing it. Go slowly and deliberately at first; speed is a by-product of good technique and always arrives on its own once the motion becomes familiar, so never chase it directly.

The point of knife skills is not to look impressive; it is to make food cook evenly. Pieces cut to a similar size cook at the same rate, so nothing is raw in the middle while the edges turn to mush. Before cutting anything round or unstable, slice a thin sliver off one side to create a flat face, then set that flat side down so the food cannot roll. Cut long vegetables into planks, then sticks, then dice, working in stages. Even, deliberate cuts are worth far more to the finished dish than fast, ragged ones.

A knife that is looked after stays sharp and safe for years. Wash it by hand and dry it immediately; the dishwasher batters the edge and loosens the handle. Never leave a knife hiding in a sink full of soapy water where someone will reach in and grab the blade. Cut on wood or soft plastic, never glass, stone, or metal, which dull an edge almost instantly. Hone the blade with a few strokes on a honing rod every week or two to keep the edge straight, and have it properly sharpened once or twice a year.