Top 7 Knife Cutting Skills

Learning basic knife skills in the kitchen is paramount not only to safety, but to cooking to perfect dish.

There are many different methods to cut and prepare food and we’re going to discuss 8 of the most common techniques below.


Chopping is one of the basic knife cutting techniques. This is a technique which most people learn how to perform at a young age.

Hold the knife with your middle, ring, and pinky fingers placed around the handle and grip the blade with your index and thumb fingers.

Other then that, there are two primary chopping techniques:

The Wrist-fulcrum Method

This technique involves using the wrist as a fulcrum. Keep the heel of the blade close to the cutting board and use a simple up and down motion to chop your materials.

The Tip-fulcrum Method

This method involves using the tip end of the knife. You chop in a similar motion, but are instead using a lighter pressure on the reverse side of the blade.

Be sure to protect your fingers.


Dicing is a technique which is used when a chef needs their food cut into specific shapes or sizes.

To perform the dicing technique, first cut your food into squares-sided pieces. Keep placing them into rows and cutting them into smaller cubes until they are uniform.

Be sure to protect your fingers.


The Chiffonade is a cutting technique which us typically used for cutting herbs or leafy greens. It results in thin long strips which are often used as garnish.

First, stack your herbs according to size, so that your cuts will be approximately the same size. Then use the knife in a racking motion to shave the herbs. Try to avoid chopping straight downwards as this could potentially bruise your herbs.

Keep in mind that herbs cut in this manner do not store well.

Be sure to protect your fingers.


If you’re looking to peel fruits or veggies, such as apples or potatoes, then you should use either a paring knife or a specialized serrated peeler.

Hold the food in one hand and insert the tip of the knife under the skin of the apple or potato. Cut in a circular motion, while peeling away the skin. Use your thumb to turn the food as you’re cutting it.

Be sure to protect your fingers.


Batonnet means ‘baton’ in French.

It is a cut which is based upon the julienne technique.

To perform the Batonnet cut, chop off each end of your material. Then make the material into a rectangle by cutting all four sides off. The rectangle is then cut into quarter-inch pieces. Once those are cut, stack them again and cut them into quarter-inch strips.

The final measurement of the cut pieces should be between 2.5″
and 3″ long.

Be sure to protect your fingers.


Mincing is similar to chopping, except that the goal is to dice the minced material into a super-fine size. This allows materials such as garlic to dissolve into your cooking.

Cut the food lengthwise into strips. Steady your knife with your other hand, keep the tip anchored to the cutting board, and continue the cutting motion until the material is minced.

Be sure to protect your fingers.


A julienne cut is similar to dice cut, meaning that it produces a fine cut.

Cut your food into 1/8-inch planks and stack them upon each other.

Then cut them lengthwise into 1/8-inch strips.

You can use the handle of your knife to measure your slices, if need be.

Be sure to protect your fingers.

The Knife Analyst

The Knife Analyst

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