Knife Skills 101
No matter what you are chopping – fruit, vegetables, meats or seafood – there are a few basics that can make your prep time safer and more efficient…
Stay sharp - A dull knife is far more dangerous than a sharp one because you have a tendency to press harder and use more force. Learn to use a steel, which can straighten the blade and aid chopping, for a few seconds before every big meal prep session.
Keep your fingers down and stay connected – Either plant your fingertips on the cutting board or curl them under completely – either way, the widest part of the knife should be against your knuckles. Having the knife work up and down against your fingers takes your fingertips out of the equation.
Point down – A good method for home cooks is to keep the point on the cutting board, so it’s more like a rocking motion than a full chop.
Use What’s Comfortable – You only need a few varieties of knives: a small paring knife for peeling, a larger knife for chopping and a serrated bread knife for bread. The main consideration is that the knife should feel comfortable in your hand.
Clear the clutter – Once you are done chopping one fruit or vegetable on your cutting board, clear it by placing the cut pieces in a bowl or on a plate.
Check out these great resources for how to cut and chop fruits and vegetables: