How to Use a Knife

In the beginning this is going to be your biggest challenge in the kitchen. Knives are dangerous, you can and will cut yourself if you cook often. Burns, too.

There are a variety of cooking gloves and other assortments that are designed to make this step in the adventure safer. While most sources might suggest using these products, I would not.

Over time a knife will feel second nature in your hand. It is large but easily controlled. You will hold it delicately, but firmly. They are feminine and elegant, and when it's in your hand you're about to do some serious business in the kitchen. For many recipes, the vast bulk of the work will be accomplished like this, with a knife in your hand. If you are cooking a large recipe, such as a Bolognese, you will be spending three to four hours chopping, dicing, and mincing.

The alpha and the omega for knife safety is being very careful of the fingers on your free hand. If you hold a knife properly then the hand that is holding it should never be at risk.

Maintaining a constant vigilance for the fingers on your other hand and ensuring that they are never under the blade, or in the path of a slice is easiest if you learn how to handle a knife properly.

If you're worried about your fingers get a glove. I find that they reduce my sensitivity to the blade, and as a result worry that I might injure myself more easily by wearing one.

Never apply force downward unless you have a firm grip with your free hand. If you look at the picture above you see the end of an onion. As this final piece gets smaller and smaller it will become harder and harder to hold upright, and you will have to put your knife closer and closer to your fingers to keep any amount of control.

Are you trying to force control over the knife?

That's how accidents happen. It isn't important to slice an onion perfectly. Lay that last piece down and just "run the knife" back and forth and chop it into little bits. What's that? You want the onions in narrow strips? No problem, then just run the knife across it once and cut it down into thin little strips.

Using a knife is more about function than about style when it comes to safety.

Notice how the tips of the fingers are curled slightly in? The knuckles act as a barrier. When the hand is "feeding" the knife they touch the blade and prevent the fingers from getting underneath the blade. Your other hand is holding the knife and moving down, "rolling" the blade down onto the cutting board.

 

Notice how the knife is being brought up and not down. If too much force is used and the knife breaks through the skin of the apple then where will it go? Nowhere. Into the empty space in front of the chest. See how the blade is facing if that happens? You have a lot of control. If you were going down and that same thing happened look at what could happen: Fingertips are suddenly in the way of the business end of the knife. If not those, then your knee, or a person in front of you. It's much easier to bring a knife down then it is to bring it up. This is a much more controlled cut than moving the blade down. Just be careful of that thumb!

See? Nice smooth downward motion, cutting the onion into manageable slices and keeping them uniform.

Then one more time, cutting the onion down into nice uniform pieces. Remember if whatever you're cutting starts to fall apart then do not risk cutting yourself just to save a little time.

Keep your free hand clear and use it to guide the blade. "Run the knife" through several times until whatever you're cutting is chopped finely enough.

Different recipes will call for different cutting styles. If you are uncomfortable with something you're doing then either ask for help or Google for a picture/video! Don't be afraid of the knife. Just relax and work carefully. There's no gold medal for getting done with your prep early, and if you're that worried about finishing your recipe on time then consider how dinner is going to be served if you're in the emergency room.