Kitchen 101

Knife Skills 101

Whether you're prepping a quick weeknight meal or trying a new recipe, good knife skills can make cooking safer, easier, and more enjoyable.

The Golden Rules of Knife Safety

● Keep it sharp

A sharp knife requires less force, giving you better control and helping reduce slips. Keep your ceramic and steel knives performing their best with the right KYOCERA sharpener.

● Get a good grip

Grab the knife near the base of the blade with your thumb and index finger for better control. With your other hand, use a claw grip, keeping fingertips tucked safely away from the blade.

● Slice, don’t force

Let the blade do the work. Use a smooth, controlled slicing motion rather than pressing straight down with excessive force.

● Clear your workspace

Keep scraps, packaging, and unnecessary tools away from your cutting area so you have plenty of room to work safely.

● Create a stable surface

Cut a small flat side on round foods like onions, potatoes, tomatoes, or apples before slicing or chopping.

● Secure your cutting board

If your board moves, place a damp towel, non-slip mat, or rubber liner underneath to keep it secure.

● Store knives safely

Protect your knives and your fingers by storing blades in a knife block, blade guard, or appropriate magnetic knife strip (for steel knives).

Choose the Right Knife

KNIFE TYPE	PRIMARY USES	IDEAL INGREDIENTS
Chef’s Knife	Rocking chops, dicing, slicing, and heavy prep	Onions, carrots, poultry, larger vegetables
Nakiri or Cleaver	High-speed push-chopping & vegetable prep	Cabbage, boneless proteins, garlic, ginger
Santoku Knife	Precise straight-down slicing and dicing	Thin slicing of vegetables, boneless meats, herbs
Paring Knife	In-hand peeling, trimming, precision work	Garlic, strawberries, peeling fruit
Serrated Knife	Sawing through soft interiors with tough skins	Bread, ripe tomatoes, and foods with tough exteriors

Essential Culinary Knife Cuts

CUT	WHAT IT IS	BEST FOR
Slice	Smooth, even cuts made with a controlled slicing motion	Tomatoes, cucumbers, fruit, cooked meats
Chop	Larger, rustic pieces where perfect uniformity isn’t necessary	Onions, celery, carrots, herbs
Dice	Small, evenly sized cubes for consistent cooking	Onions, peppers, potatoes, fruit, salsa
Mince	Very finely chopped pieces that distribute flavor throughout a dish	Garlic, ginger, shallots, fresh herbs
Julienne	Thin, matchstick-shaped strips	Carrots, peppers, cucumbers, zucchini
Chiffonade	Thin ribbons made from stacked and rolled leafy greens or herbs	Basil, mint, spinach, leafy greens
Batonnet	Uniform vegetable sticks, approximately ¼" × ¼" × 2–3"	Vegetable sticks, fries, prep for dicing
Brunoise	A very fine, uniform dice, approximately ⅛"	Sauces, soups, garnishes

A Little Practice Goes a Long Way

Mastering basic knife skills is one of the easiest ways to build confidence in the kitchen. With the right knife and a little practice, you'll prep ingredients more safely, efficiently, and consistently every time you cook.