Kitchen Knives & Knife Cuts

The first and most important step in becoming a good cook is to have a good set of knives and just a few are enough to get any new cook started on a successful culinary path.

The function of your knives is to get your hands started – to train them to prep and move ingredients effectively from the cutting board into your pots and pans and finally on to the dinner plate.

In this lesson, you will learn what is included in a basic knife set. You will also learn about four styles of chef’s knives and how to determine which chef’s knife is right for you because out of all of these knives, the chef’s knife will be your most used tool in the kitchen.

Even though the market is filled with various styles of knives, it all comes down to finding a chef’s knife that fits your own hand – for it will be THAT knife that will take your cooking to much higher levels.

The old saying ‘you are what you eat’ is not quite accurate. If you want to be in control of what you eat, then, more accurately, ‘you are what you cook’ and if you are not cutting, this means you are not cooking. It’s that simple.

All too often people choose not to cook because the slicing and dicing of ingredients is too much of a challenge and; therefore, considered a chore. People who know how to handle a knife effectively and with confidence naturally cook more and, in turn, people who cook more generally lead healthier lifestyles. For this reason, knowing how to handle a knife is perhaps one of the most important life-skills.

In this lesson, you will learn how to cut using a chef’s knife. You will learn how to grip a chef’s knife, how to position your guide hand and the mechanics of the rolling technique. Most new cooks feel intimidated by a sharp blade, so we will demonstrate a safe and effective way for you to practice this skill before you even pick up your knife. Once you are comfortable, we will show you how to practice cutting with your chef’s knife. We will also show you various ways to position your knife and hands based on the ingredient you are cutting. And finally, we will show you how to hone your knife in order to keep it nice and sharp.

We cannot over-emphasize the importance of this lesson which will, in a very short time, put you on the most effective path to good cooking. It is an exhilarating feeling once you learn how to properly handle a chef’s knife and once you do, you will be able to easily and confidently move on to more challenging techniques to create a variety of delicious dishes.

Excellent cooks can perform a variety of precise knife cuts quickly and efficiently. This is because they have perfected their knife skills by practicing over and over again. It is important to remember, however, that all successful chefs once started as novices – awkward at first – but with determination and commitment, they developed the first and most essential skill in all of cooking: how to cut using a chef’s knife.

The key to using a chef’s knife is to train your hands to apply precise and rhythmic cutting motions so the food you prep prior to actually cooking it is accomplished quickly and with confidence. By applying the correct motion for a variety of cuts, you not only make the cooking of any meal that much quicker and more appealing, but you also expand the possibilities of that dish’s texture based on the cuts you use. In other words, your repertoire of what you can and WILL cook is directly affected by how well and confidently you can use your chef’s knife.

In this lesson, you will learn how to safely and properly cut a variety of ingredients no matter what their shape. There are a lot of fancy and often confusing terms used in recipes to describe different ways to cut ingredients. Terms such as mince, julienne, chiffonade, and brunoise are all very useful to describe specific cuts, but generally, all you need to learn is how to slice and then dicing and all other cuts will naturally follow. Eventually, you will develop a special bond with your knife – the same bond a crafts person has with certain tools. Once this happens, cooking becomes extremely enjoyable.

The sign of a true professional chef is one that trusts solely their own hands to sharpen their most important kitchen tool – their chef’s knife. A sharp knife is essential in every kitchen, yet the vast majority of cooks have knives that cannot even cut through a tomato without difficulty. Dull knives make cooking less enjoyable because the initial task of prepping ingredients becomes a difficult chore – not to mention a safety hazard to your fingers. The quality of your knife’s edge will ultimately reveal your desire and commitment to get cooking.

In this lesson, you will learn about the importance of a sharp knife. You will learn about various whetstones and how to care for them and what happens to a knife during sharpening. You will learn how to sharpen, polish and maintain your knives.

With just a bit of patience and practice, you will be able to sharpen your own knife just like a professional cook – a true crafts person. The first time you successfully sharpen your knife on a whetstone with your own hands to the point that it will cut through tomato skin and especially through paper, it will give you a boost of confidence. This will make it easier for you to pick up your knife and get started and will confirm that you belong to this craft we call cooking.

Honing alone cannot sharpen a dull knife; it can only maintain a sharp edge. Sharpening on a whetstone will be required, if you do not hone your knife on a regular basis.

This instructional cooking video on The Rolling Technique, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Handling a Chef's Knife.

This instructional cooking video on Positioning Your Guide Hand , is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Handling a Chef's Knife.

This instructional cooking video on Slicing and Dicing, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
How to Cut Using a Chef's Knife.

Soft and creamy onions are surrounded by a buttery crust, in this classic Alsatian French tart.

Just a few simple ingredients: olive oil, onion, garlic, quality tomato paste and tomatoes make up this healthy and very flavourful sauce.

Brined and flavored with compound butter, this crispy and golden roast chicken is easy to make.

Crispy, homemade fries are soft on the inside and crispy on the outside. Simple to make, these twice-cooked fries make for a sinful and delicious treat!

This instructional cooking video on Selecting a Basic Knife Set, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Selecting a Kitchen Knife Set.

This instructional cooking video on European Chef's Knife & Anatomy, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Selecting a Kitchen Knife Set.