Knives, Knife Cuts and Knife Sharpening

How to Cut Using a Chef's Knife

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All lessons in the Knives, Knife Cuts and Knife Sharpening section:

Lesson Goals

Ingredients come in many shapes and sizes, requiring different approaches to how you cut or process them. Although there are many fancy terms describing the various types of knife cuts, they all are forms of slicing.

This lesson, therefore, focuses on slicing as one of the main knife skills you need to master. The lesson reviews how to best stabilize ingredients, anchor the knife and keep your hands safe when using a chef's knife.

At the end of this cooking school lesson, you will be able to:

  • slice and dice a variety of ingredients
  • understand that most fancy names for cutting are simply variations of slicing
  • understand how to vary your approach to processing different sizes of ingredients
  • stabilize ingredients and anchor your knife to increase knife safety

Pre-requisites

In partnership with:
Northwest Culinary Academy of Vancouver