From slicing to dicing and everything in between, knives are important tools in the kitchen, and their proper usage is just as vital. Sharpen your kitchen skills by learning some useful knife handling and cutting techniques!

All About the Blades: For general use, the center of the blade offers a good balance of sharpness and heft. The thin tip of the blade works well for cutting smaller items and more delicate tasks. The heel of the blade makes quick work of heavy cutting when greater leverage is required.

Get a Grip: When wielding a knife, make sure you have control of the blade with a steady grip. One useful technique is holding the base of the blade between your thumb and forefinger with the rest of the hand wrapped around the handle.

Safety First: For the hand not holding the knife, be careful to position your hand and fingers properly to avoid accidental injury. Curl your fingertips under when holding the item you’re cutting to keep fingers out of the way of the blade.

Angle of Opportunity: For easy slicing, hold your knife at a 45° angle with the tip facing down. Push the blade simultaneously downward and forward through the item you’re cutting. Keeping the tip on the board, lift the knife heel first and pull backwards to prepare for the next slice.

Even Does It: Do your best to cut your food into similar sizes and shapes to allow for even cooking and a polished looking dish. 

Now that you’ve sharpened your knife handling skills, why not see how your measuring skills measure up?

Article originally published in November of 2015 and updated in January of 2024.