By properly wielding a kitchen knife, you'll be able to chop, dice, and mince foods with ease without cutting any fingers. Quickly serve up nutritious snacks and entrees with minimal effort.
Step 1: Choose knife Select a kitchen knife you feel comfortable working with. One option is a chef's knife or French knife, which has a broad, tapered shape and a fine, sharp edge.
TIP: Regularly sharpen your knives with a knife sharpener, available in retail and specialty stores. A sharp knife is actually safer than a dull one. With a dull knife, it's easier to lose control and cut yourself.
Step 2: Grip knife Put the knife in your cutting hand. Grip the handle at the base of the blade, a grip that allows for better control.
TIP: Store your knives in a knife block that separates the blades. Avoid throwing them into a drawer as the blades will get scratched, dulled, and damaged.
Step 3: Curl holding fingers Curl the fingers of your non-knife hand, placing the thumb and little finger behind the other fingers. This position keeps the side of the knife against the non-knife hand and avoids cutting any fingers.
Step 4: Use secure base Use a secure cutting board as a base and cut a cucumber in half. To chop, drag the knife toward you with the blade tip sliding across the cutting board or cut downward with a rocking motion, using the heel of the blade to do the work. Move your non-knife hand away from the knife as you chop, to help measure cuts.
Step 5: Practice Practice your cutting technique with different foods and different knives. Other kitchen knives include a paring knife and serrated knife. No matter which knife you're using, always remain aware of how you're holding the knife and the position of each hand to help avoid accidents.
FACT: Another name for the bowie knife, popularized by American frontiersman James Bowie, is "Arkansas Toothpick."