ato.ma
atom · cooking / technique

Use a chef’s knife safely

draft · verifying asked 185 ways distilled today
  1. 1

    Pinch the blade, not the handle.

    Thumb and forefinger on the steel just ahead of the handle. Control lives there.

  2. 2

    Make a claw with the other hand.

    Fingertips tucked under, knuckles forward. The blade rides against the knuckles and cannot reach the tips.

  3. 3

    Rock, do not chop.

    The tip stays near the board, the heel does the work in a rolling motion.

  4. 4

    Keep the board stable.

    A damp cloth underneath stops it sliding. A sliding board causes more cuts than any blade.

  5. 5

    Sharp is safe.

    A dull knife needs force, and force is what slips. Hone weekly, sharpen when honing stops working.

0 of 5 done
  • 1 Founder draft core @bernard ⚡ new

#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.

No gear needed. Your pot, a timer and ice are enough. That is the point.

Founder draft
@bernard · challengers welcome
fanouts · the community votes where this atom ends
people ask · parameters live here, knowledge links out
complexes
related atomas · same pillar
the neighborhood · nearest by search-similarity
also asked as

how to hold a chefs knife · knife skills basics · how to chop vegetables · claw grip cutting · basic knife cuts +185 phrasings, one home

The best media for this problem, one per channel

Best of YouTube How to Hold a Knife - Properly Using a Chef's Knife LeCordon Bleu · chapters pending alignment
Best loop The rock of the blade Frank Schulenburg · CC BY-SA 4.0
gallery Best images 3 stills, cut from the loop Frank Schulenburg · CC BY-SA 4.0

nearby atomas