A Beginner's Guide to Knife Skills: Essential Techniques for Every Chef

by Julia Nikolaus Content Strategist, Writer & Editor

The very first thing to know when approaching basic knife skills is that the techniques you learn now will become the foundation for the skills you will master. This is why it is so important that you learn the basics of the knives you will use most frequently in your kitchen. Once you have the basics down, you will simply need to continue putting them into practice. Over time, your coordination will improve, you will refine your style, and you will learn what knives are best for specific tasks. Your slicing, chopping, dicing, and julienne skills will not only improve, but better knife skills will also undoubtedly improve the quality of your dishes.

Basic Knives and Their Skills

Paring Knives: The paring knife is a gentle kitchen knife that slices gracefully and intentionally through small ingredients. The paring knife is small, usually about 3 to 4 inches long, and extremely versatile. It can be used for peeling vegetables or cutting meat away from the bone.

The key to using a paring knife is to move slowly. As with all knives, it should be sharp, but due to its small size, it is perfect for navigating hard to reach areas. You can use a paring knife to make precision cuts when hulling strawberries, or as a tool to peel carrots. Most tasks with a paring knife can be done by holding the ingredient in one hand and carefully sliding the knife through the target. When peeling vegetables with a paring knife, gently slice, letting the sharp blade do the work and being careful not to take much more than just the skin of the vegetable.

Santoku or Chef’s Knife: The santoku and chef’s knife are similar and extremely versatile in the kitchen. A primary difference between the two is the length. Generally, the blade of a chef’s knife is between 8 and 10 inches long, while the santoku blade is five to seven inches. Their designs will vary, as well. In the end, whether you choose a santoku or chef’s knife will be up to your personal preference. Both of these knives can be used to make large cuts in meats, and small cuts on vegetables.

Whether you choose a chef’s knife or a santoku, both require a bit more practice to properly use them. Even if you’re no stranger to the kitchen, using a chef’s knife or santoku for the first time will require your attention. The first thing you need to know is how to properly hold them. Many people instinctively hold the handle, and place their pointer finger on top of the blade. This actually gives the user less control, which can be dangerous. When gripping these knives, pinch the part of the blade closest to the handle with your thumb and pointer, and then wrap the rest of your fingers around the handle. This will give you the control you need to ensure your cuts are precise. You will also want to hold your ingredients carefully, ensuring that your fingers are curled, which protects your fingertips.

Bread Knife: The bread knife can be extremely versatile, as well, since it is serrated. A serrated edge is not only perfect for sawing through the crust of a finely cooked baguette, it is also perfect for slicing through fruits with soft flesh, and even meats. The key to using a bread knife is that you should use it with a sawing motion. This will prevent the bread, or other ingredients, from being smashed when being cut. A drawback of the bread knife is keeping those serrated edges sharp enough to do their job.

Knife Care Basics

While there are knives made specifically for cutting meat, fish, vegetables, and breads, many people use their knives interchangeably. So whether you’re using professional Japanese chef knives or just getting started learning how to handle your first chef’s knife, you will want to know how to properly care for your knives to ensure their integrity and longevity.

First and foremost, you will want to keep your knives sharp. A sharp knife is safer and the sharpness of your knives will extend their lifespan. A sharp blade will meet with less resistance as it makes the intended cut, which is good for indefinitely extending your knife’s lifespan. There are professional knife sharpening companies, as well as sharpening stones you can use at home to maintain your knife’s precision.

Another key to ensuring the integrity and longevity of your knives is to wash them by hand. Often, putting your knives in the dishwasher can result in deterioration. This is because of the high temperature of the water as well as the abrasive nature of dishwasher detergent. Both can deteriorate and rust the various materials used to craft your knives.

No matter the type of knife you’re using, you will simply want to go slow and practice using them. Elevating your knife skills and taking the proper care of your knives will ensure that they stay with you throughout your life, and even be passed on for generations to come.