I love my knives and use them every day. If you’ve seen Julie & Julia, you might remember the scene where Julia Child and a group of male chefs at Le Cordon Bleu furiously chop onions, speed taking priority over safety. Let’s not do that.
Using a chef’s knife safely is all about proper technique, awareness, and control. First, keep your knife sharp, dull blades require more force and are more likely to slip. Grip the knife with confidence, pinching the blade between your thumb and index finger while wrapping your remaining fingers around the handle for stability. Your non-cutting hand should form a claw, tucking your fingertips in to guide the food while keeping them out of harm’s way. A stable cutting surface is key, place a damp towel under your board to prevent slipping. When slicing, use a smooth rocking motion, keeping the tip of the knife in contact with the board and lifting the heel slightly for precise, even cuts. Most importantly, take your time and stay mindful of where your hands are in relation to the blade. Safety first! Then the flawless technique will follow.
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