Knife Skills – Post Class Notes
Thank you for attending the knife skills session. These notes are designed to help you practise and develop your technique at home.
Method
Key Principles
- Create stability – always start by forming a flat base on your ingredient
- Use the claw grip – keep fingertips tucked in and guide the knife with your knuckles
- Work with control – use smooth, steady movements rather than force
- Prioritise consistency – evenly sized cuts ensure even cooking
Core Vegetable Cuts
- Practising these cuts will improve both your presentation and cooking results:
- Allumette (matchstick) – fine strips
- Julienne – slightly thicker batons
- Batonnet – larger batons, often used for chips or crudités
- Brunoise – fine dice
- Macédoine – medium dice
- Small, Medium and Large Dice – used depending on the dish and cooking time
- Slicing – even, uniform cuts (e.g. onions)
- Chiffonade – finely sliced leafy vegetables or herbs
- A useful approach is to cut evenly sized slices first, then into strips, and finally into dice where required.
Knife Selection
- Use the appropriate knife for each task:
- Chef’s knife – general purpose chopping and slicing
- Serrated knife – suited to bread and soft-skinned items such as tomatoes
- Paring knife – for smaller or more precise work
- Choose knives that feel balanced and comfortable to hold.
Knife Care and Storage
- Proper care will extend the life and performance of your knives:
- Hone regularly to maintain the edge
- Sharpen periodically using a whetstone or sharpener
- Wash by hand in warm, soapy water and dry immediately
- Avoid dishwashers where possible
- Store safely in a knife block or on a magnetic strip
- Do not store loose in drawers
Practice at Home
- Regular practice will help build confidence and consistency:
- Dice onions as evenly as possible
- Julienne vegetables such as carrots or peppers
- Practise slicing and chiffonade techniques with herbs and greens
- Focus on accuracy first; speed will improve naturally with experience.