Knife Skills —

a kitchen guide to using the right knife the right way

This site will give you the confidence to choose and use the knives and other nonelectric sharp tools in your kitchen. It’s also a reference site that you can use as you improve your skills and acquire the tools that will make you a better cook!

Basic chef’s knife techniques

Sliding and chopping are the two basic chef’s knife techniques. The sliding technique is used to cut and slice food such as onions, scallions, and carrots. The knife slides forward while cutting, and is pulled back, above or away from the food, to slice again. Note how the tip of the knife stays on the cutting board.

The second technique is used to chop herbs or mince food that’s already been cut, such as onions or garlic. One hand holds the knife as the other hand rests on top of the knife near the end of the blade. Picture the face of a clock. The knife then pivots while chopping, going from approximately 4:00 to 5:00 (maybe 3:30 to 5:30), and back again, to continuously chop the food smaller and smaller. A large mound of parsley sprigs will be reduced to small bits of minced parsley in less than a minute by using this technique.

Both techniques have one thing in common: the tip of the chef’s knife does not leave the cutting board while you’re cutting, slicing, or chopping. This is important because many people are under the impression that lifting the knife in the air while cutting and chopping is faster, more efficient, and cool looking. It’s none of these. Every time you lift your knife off the board, you are losing some control over it. Keeping the tip on the board allows you to begin your motion where you want it to be.

If you start, or continue, to have the knife in the air before cutting into the food, then the knife won’t go exactly where you want it to go. It might go there. But not every time. And not safely.

Mincing cilantro
Mincing cilantro using the chopping technique
Slicing carrots
Slicing carrots using the sliding knife technique
How to Choose and Use Your Knives

How to Choose and Use Your Knives

How to Buy a Knife

How to Buy a Knife

Caring for Your Knives

Caring for Your Knives

Nonknife, Nonmotorized Sharp Kitchen Tools

Nonknife, Nonmotorized Sharp Kitchen Tools


A woman’s tongue is a double edged knife. Romanian proverb

A woman’s tongue is a double edged knife.

Romanian proverb


He makes a hundred knives, none of which has a handle. Arabic proverb

He makes a hundred knives, none of which has a handle.

Arabic proverb


When you are pepper, I am mustard; when thou art a needle, I am a knife. Bahumbu proverb

When you are pepper, I am mustard; when thou art a needle, I am a knife.

Bahumbu proverb

Margaret Witter Fuller

Genius will live and thrive without training, but it does not the less reward the watering pot and pruning knife.

Henry Glassford Bell

The damning tho’t stuck in my throat and cut me like a knife, that she, whom all my life I’d loved, should be another’s wife.

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The information in this site is true and complete to the best of our knowledge.
The author disclaims any liability in connection with the use of this information.
All recommendations are made without guarantee.