Knife Skills & Prep: The Foundation of All Great Cooking
Before any heat is applied, before any chemical reactions take place, there is the prep. The quality of your cooking is built upon the foundation of your preparation. Good knife skills are not about speed or showing off; they are about precision, consistency, and efficiency. Uniform cuts cook evenly, ensuring every piece in the pan is perfectly done at the same time. This is the discipline of ‘Mise en Place’—everything in its place.
The Core Principles: Safety and Efficiency
1. The Grip: An Extension of Your Hand
Your knife should feel like a part of you. The most stable and controlled grip is the “pinch grip.” Pinch the blade of the knife itself, just in front of the handle (at the bolster), between your thumb and forefinger. Then, wrap your remaining three fingers around the handle. This gives you far more control than simply holding the handle like a hammer.
2. The ‘Claw’: Your Guide Hand
Your non-knife hand is not just a bystander; it’s the guide. Curl your fingertips under your knuckles, forming a “claw.” The flat part of your knuckles should then guide the flat side of the knife blade. Your fingertips are safely tucked away, and your knuckles provide a stable, consistent guide for the blade to slide against, allowing for uniform cuts.
3. The Motion: A Fluid Rock or Slice
Don’t chop up and down like a guillotine. Use the curve of the blade. For a Western-style chef’s knife, use a rocking motion, keeping the tip of the knife in contact with the board and rocking the heel of the blade down through the food. For slicing, use a smooth, single motion, either forwards or backwards, to create clean cuts without tearing.
The Classic Cuts: A Culinary Language
Knowing the terminology for classic cuts is like knowing the vocabulary of cooking. It allows you to understand and execute recipes with precision.
Our In-Depth Gear Reviews
The right knife is essential. It should be sharp, well-balanced, and comfortable in your hand. Here, we review the tools that form the core of a cook’s arsenal.
EDITOR’S PICK: Wüsthof Classic 8″ Chef’s Knife
It’s the undisputed workhorse of kitchens worldwide. We test the legendary German knife to see if its reputation for balance, durability, and versatility holds true in a modern kitchen.
As we continue to explore new preparation techniques and tools, they will be added here.