It’s always interesting… knife tips and techniques are one of those topics that many cooks gloss over. It’s common sense, right? Hold the knife handle and cut the food. What, you really need to learn this stuff?
Well, I am here to tell you, yes, there is a good bit to learn when it comes to properly using a knife in the kitchen. So much so, that proper knife skills and safety are the first things taught in culinary school, and with good reason. Training minimizes the risk of personal injury, helps maintain equipment, and makes cooking preparation go much more smoothly.
Knife skills and safety is not just for chefs, though. One sure way for home cooks to increase confidence in the kitchen is by learning a few basic knife tips and techniques. Even experienced cooks have expressed surprise and appreciation to me when they’ve gleaned a new bit of info.
To create a solid foundation, I highly recommend taking a basic knife skills class such as the one I offer through my PRIVATE COOKING CLASSES, or from another cooking class resource.
To give you a head start on some of the tips shared in my class, here are 8 BASIC KNIFE SAFETY TIPS that will help anyone using a kitchen knife. Yes, some are common sense. But, see how many you do know and implement! You may be surprised to find out something new.
NOTE: None of the links provided in this post are affiliate links. I simply am sharing the information as examples for educational purposes.
1. USE A SHARP KNIFE
It may seem counterintuitive, but using a sharp knife is critical to safety. A sharp knife provides more control by moving more quickly and smoothly through food. Less effort and pressure are required which minimizes the chance of the knife slipping while in use.
So how often does a knife need to be sharpened?
First, let’s distinguish between sharpening and honing a knife. These two processes oftentimes are confused.
Sharpening is the important starting point while honing is an important maintenance step done between sharpenings. When a knife blade is sharpened, metal is removed from it. Honing a knife straightens and smooths the blade, lessening the need for sharpening.
Finding the right frequency for sharpening a knife depends on how often the knife is used, the foods it is used to cut, and the type and quality of the knife. Many home cooks may only need to have their knives sharpened once or twice per year. With heavy use, possibly once per quarter is sufficient.
Honing a knife can be done just prior to each use, or as necessary.
For a full-fledged sharpening, take your knives to a knife sharpening clinic at a local kitchen retailer, or use an at-home sharpener such as Vulkanus, Priority Chef, or Chef’s Choice.
For touch-ups between sharpening, use a honing steel.
Remember:
Sharpening = metal removed
Honing = smoothing and straightening the blade
2. LEARN PROPER CUTTING TECHNIQUES
This tip is one of the most important, and where a knife skills class comes in very handy. Learning how to hold a knife, and make different cuts is fundamental to kitchen safety, and cooking confidence. By using proper technique, strain and fatigue on hands and wrists are also minimized.
Two key points to keep in mind are:
For the guiding hand (the one not holding the knife), keep your fingers and thumb curved back and tucked away from the blade.
When cutting any food, place a flat side down on the cutting board for stability.
3. ALWAYS USE A CUTTING BOARD AND A NON-SLIP BACKING
Cutting boards not only provide a stable surface for cutting food, but they also help protect knife blades. And, they love sliding around smooth countertops once the knife action starts!
Some cutting boards have rubber feet attached to prevent the board from moving while cutting. For those without such a feature, place a damp cloth or paper towel, or a stabilizing mat underneath the board to secure it before starting to cut.
Choose a cutting board made of wood or sturdy plastic. Cutting on a stone surface is not recommended, as it quickly can dull or damage knife blades.
4. USE THE RIGHT KNIFE FOR THE TASK
The most well-used knife in my kitchen is my Chef’s knife. It is a true workhorse, making quick work of slicing and dicing so many foods. Yet, it becomes unsafe when used for fine tasks like removing the core of strawberries. This is where choosing the right knife for the job - in this case, a paring knife - comes into play. Think about matching the size and density of the food with the proper type of knife.
It’s equally important to not use kitchen knives for other cutting jobs, such as opening cans or packaging. Doing so puts your safety at risk and also can cause severe damage to your knives.
5. MAKE SURE HANDS ARE CLEAN AND DRY BEFORE HANDLING A KNIFE
This one seems like it needs no mention, yet it truly does. Trying to use a knife with wet, greasy, or food-covered hands is a dangerous approach, and easily avoidable. Take time to wash and thoroughly dry your hands before picking up a knife.
6. KEEP YOUR KNIVES CLEAN
This one has to do with food safety, physical safety, and knife care.
To prevent cross-contamination of food and help maintain your knives, clean them properly right after use. That includes cleaning them in between cutting one food and the next.
As far as physical safety, an unclean knife can easily slip from your grip resulting in injury.
And finally, any type of food residue left on knives can cause damage to the blades and handles.
When cleaning knives:
never place them into a sink full of soapy or clear water to soak
always hand-wash them in hot, soapy water, holding them with the edge facing away from you
do not place them into a dishwasher - dishwasher detergent and heat can damage the blades and handles
7. STORE KNIVES PROPERLY
When your knives are not in use, for both safety (yours and others) and the care of your knives, store them in a wood knife bloc, or a knife tray, or cover the blades with sturdy sheaths.
8. PAY CLOSE ATTENTION WHEN USING KITCHEN KNIVES
Our days are busy and it’s easy to become distracted. Yet, when cooking and handling knives, it’s a time to slow down and focus on the task in front of us.
Remember these important points:
Pay close attention to what you are cutting. If something pulls your attention away, stop cutting, put the knife down, and attend to the matter at hand before returning to the use of the knife.
Take your time when cutting. There is no need to cut quickly - it’s not a competition or race.
Never try to catch a falling knife. Get yourself out of the way, and resist the urge to grab it. Simply let it fall.
If moving from one part of the kitchen to another while holding a knife, point the knife straight down, holding your arm near your side with the sharp blade edge facing behind you.
If transferring a knife to someone else, place the knife on a solid work surface and allow them to pick it up on their own.
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