Good knife skills aren’t about chopping at TV-chef speed. They’re about cutting evenly (so food cooks evenly), working safely, and spending less time on prep. A few basic habits make a huge difference.
The only knives you really need
- A chef’s knife (about 20cm) for almost everything.
- A small paring knife for peeling and fiddly jobs.
- A serrated knife for bread and tomatoes.
One good chef’s knife beats a block of ten cheap ones.
Set up safely
Put a damp cloth or a sheet of damp kitchen paper under your chopping board so it can’t slide. Give yourself room, and keep the area around the board clear.
Two grips to learn
- The pinch grip (knife hand): pinch the blade just in front of the handle between your thumb and the side of your index finger, with your other fingers wrapped round the handle. It gives far more control than holding the handle alone.
- The claw grip (food hand): curl your fingertips under, so your knuckles face the blade and guide it. Your fingertips stay tucked safely out of the way.
How to dice an onion
- Cut off the top, leave the root on, and halve it from top to root. Peel off the skin.
- Lay one half flat. Make vertical cuts towards the root, stopping just short of it so the onion holds together.
- Slice across those cuts — the onion falls into neat dice. Throw the root end into your stock scrap bag.
Garlic, herbs and the rest
- Garlic: press the clove with the flat of the blade to loosen the skin, then chop finely. Add a pinch of salt and drag the blade across it to make a smooth paste.
- Soft herbs: bunch them tightly and slice through once or twice. Over-chopping bruises them. For basil, stack the leaves, roll them up and slice into ribbons.
- Round veg like carrots and potatoes: cut a thin slice off one side first so it sits flat and can’t roll.
A sharp knife is a safer knife
A blunt knife needs more force and slips more easily. Run it along a honing steel every few uses to straighten the edge, and have it properly sharpened once or twice a year. Never leave a knife in a sink full of washing-up water — wash it, dry it and put it away.
The best practice is real cooking. Pick a recipe on CulinaryFlow and open Cook Mode — it shows one step at a time, so you can focus on the board, not the screen.