What are basic knife skills?
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Basic knife skills every cook should master: The pinch grip — hold the blade between thumb and index finger for control. The claw — curl fingers under to protect fingertips while guiding food. Rocking motion — keep the tip on the board and rock the blade through food. Practice these cuts: rough chop (large, uneven pieces), dice (uniform cubes — small, medium, or large), mince (very fine pieces), and julienne (thin matchstick strips). Keep knives sharp — dull knives slip and cause accidents. Use a cutting board with a damp towel underneath to prevent sliding. Hone the blade before each use and sharpen professionally every few months.