To properly and safely hold a chef's
knife, grip the heel or the base of the
knife with your index and thumb fingers
and wrap your other three fingers around
the handle.
Plan your first cut so you make a flat
surface on the food you're cutting, for
example cut a pepper in half and place
the flat side down on the cutting board
before you begin to cut. Begin the
slicing motion with the tip and push the
knife forward across the food until you
reach the heel or the base of the knife.
Only a light touch is required because
the sharp edge is doing the cutting. If
you have to push down on the food with
great force, either your knife is dull or
your technique needs a little adjustment. Make the knife,  not your arm do the work.
Use a forward cutting motion rather than
a straight up-and-down motion. Follow all
the way through the cut to achieve a
fluid motion. For larger items that lay
on the cutting board such as a potato or
pepper, start with the tip of the blade
on the object. For smaller items such as
cucumbers or carrots, start with the tip
of the blade on the cutting board. For
mincing small items such as herbs or
garlic, use a rocking motion. Place your
guiding hand on top of the blade, this
will help you pivot the knife repeatedly
along its curved edge. Never lift the
knife off your board. Whether you are
dicing, making julienne cuts, or straight
slices your other hand has a key role to
play. It stabilizes the food you are
cutting, guides the knife, and determines
the size of your cut. Make certain that
your fingers are curled inward and your
thumb is tucked underneath. The side of
the blade should rest against your
knuckles but never the edge itself.
Remember to take things slowly at first,
with time practice and confidence your
speed and technique will improve.
