Great Techniques for Using a Cutting Knife

We’re sure you’ll agree that even if you feel comfortable in the kitchen you wouldn’t mind knowing a few new techniques on how to use a cutting knife.

Now…

Hyde Industrial Blade Solutions makes knives for a slew of industries including food processing. You are challenged to find a meat packing or poultry processing plant without a Hyde knife or blade.

We’re drawing on that expertise, and over 140 years in the cutting knife making business, to help you in the kitchen.

Preparation
Before you even pick up a cutting knife you’ll need to do a few things. First, make sure your knife is sharp, clean, and in one piece. You want to be safe when using a knife.

For more on knife safety check out this page.

Next, make sure your cutting surface (i.e. a cutting board) is secured. You don’t want it moving around when you’re slicing and dicing.

Don’t worry…

You don’t have to screw your cutting board into your kitchen countertop. All you have to do is place a damp kitchen towel underneath the cutting board and you’re good to go.

Hip to Be Square
Make sure the food you’ll be cutting won’t roll away. If you’re wanting to slice something like carrots, cucumbers, or onions slice a bit off to create a flat area.

You can then lay the food on its flat side and it won’t roll while you’re cutting it.

Chef’s Knife

These tips are applicable to the classic chef’s knife. The chef’s knife is a cutting knife with a large and triangular shape blade. It’s one of the most popular knives in the kitchen.

Cross Chop
The cross chop technique is great for herbs and leafy vegetables. It’s also very safe because your fingers are out of the way.

Grip the handle by pinching the knife at the base of the blade with your thumb and index finger. This is called the pinch grip.

Place your off hand on top of the blade. Your off hand won’t apply pressure. It just acts as a guide.

To cut, keep the tip of the knife on the cutting board and then rock it back and forth as you sweep over the ingredients.

Start slow, and when you feel comfortable, gradually increase your speed.

Rock Chop
The Rock Chop technique is similar to the cross chop but the off-hand is not placed on the blade. It’s used to hold the food. This technique is perfect for carrots.

Grab your cutting knife with the pinch grip. Keeping the food on the cutting board, grab it so your knuckles are perpendicular to the cutting board (facing the knife). You hand will resemble a claw.

Next…

Tuck your thumb behind you fingers and use it to push the food towards the knife.

When you slice your food, you’ll use the same rocking motion you used in the cross chop. The tip of the knife will remain on cutting board.

Keep in mind…

The side of the blade should rest against your knuckles, but DON’T raise the cutting edge above your knuckles. This will prevent you from cutting your fingers.

Most of all…

Go slow. There’s no need to rush.

Practice & Products
To get the most out of these techniques you’ll need to practice. You’ll also need superior products.

We’ll leave the practice to you and you can leave the superior products to us!

You can get those superior products from Hyde. Remember, we’ve being making cutting knives since 1875.