A Practical Guide to Knife Skills

Sharper cuts, faster prep, and a safer kitchen in a few simple habits.

Most kitchen frustration comes down to a dull knife and an awkward grip. A sharp blade is a safe blade because it goes where you point it instead of skidding off an onion. Learn to hone before each session and sharpen a few times a year.

Hold the knife with a pinch grip on the blade, not the handle, and curl the fingers of your guiding hand into a claw. Let your knuckles steer the blade. It feels strange for a day and then becomes second nature.

You do not need a dozen knives. A good chef's knife, a paring knife, and a serrated bread knife will handle nearly everything. Spend your money on those three and keep them sharp.