Knife skills and basic prep for beginners

Why a sharp knife is safer

A dull blade does not bite into food easily, so you press harder, and that extra force is what makes the knife skid or the food jump, which is how fingers get cut. If your knife slides off a tomato skin, it has gone blunt. A sharp knife goes exactly where you want with little force, so it is easier to control. You do not need a block full of knives at first. A mid-sized chef's knife that fits your hand and a small paring knife cover most prep, and keeping the edge maintained matters more than how many knives you own.

How to hold the knife and stand

Rather than holding only the end of the handle, pinch the blade lightly on both sides just where it meets the handle with your thumb and index finger, and wrap the other fingers around the handle. This keeps the tip steady and makes it easier to cut where you aim. Resting the index finger on the spine feels comfortable but gives less power and lets the blade twist sideways. Stand about a fist's distance from the board and angle your body slightly, with the foot on your knife side a little back, so your arm moves freely.

The guiding hand matters more

Most knife cuts happen not to the hand holding the knife but to the hand holding the food. Pressing down with fingers stretched out puts your fingertips right in front of the blade. Curl the fingertips inward like a claw and rest the bent knuckles lightly against the flat of the blade, and it cannot reach your nails. Moving this hand back a little at a time as you cut also keeps the thickness even.

• Curl the fingertips in and tuck the thumb behind the fingers
• Let the flat of the blade touch your bent knuckles
• Do not lift the edge too high off the board
• Build speed only after the hand position feels natural

Steady the board and lay food flat

A sliding board is dangerous no matter how careful you are. A damp cloth or non-slip mat underneath keeps it in place. Round food is another frequent cause of accidents. Halve onions, potatoes and carrots first and cut them flat side down so they do not roll. Keep only what you are cutting on the board and move finished pieces into a bowl; using the space generously is both safer and quicker.

A few basic cuts

Recipes name many cuts, but a handful is enough to start. What matters more than shape is keeping the pieces a similar size. Uneven pieces cook unevenly in the same pan, with small bits burning while big ones stay underdone. Cut hard ingredients smaller and quick-cooking ones larger, and they will finish at about the same time.

• Slicing: cut thin pieces of even thickness
• Julienne: stack thin slices and cut them into fine strips
• Dicing: cut into sticks, then across at right angles into cubes
• Mincing: chop finely, then rock the blade with the tip held down to go finer

Knife and board hygiene

Cutting ready-to-eat vegetables or fruit on the same board and knife used for raw meat or fish can spread germs. Keep separate boards, or if you cannot, cut vegetables first and meat afterwards, then wash everything with detergent. Whether wood or plastic, a board with deep knife grooves traps moisture and scraps, so stand it upright to dry thoroughly after use. Washing and drying the knife straight after use keeps rust and stains away.

Common mistakes

The most dangerous habit is the reflex to catch a falling knife. If a knife drops, do not reach for it; step back. Leaving a knife in a sink full of water is another hazard, since someone may reach in and get cut. Standing knives blade up in a dish rack or tossing them loose into a drawer is risky too. When passing a knife to someone, put it down on the board or counter and let them pick it up. When you are tired or rushed, slow your cutting down.

If you cut yourself, and other cautions

For a minor cut, rinse it under running water, press firmly with clean gauze or cloth for a few minutes to stop the bleeding, then cover it with a plaster. Discard any food that got blood on it. If the bleeding will not stop with pressure, the cut is deep or gaping, or your finger goes numb or is hard to move, go to a hospital straight away. If you were cut by a rusty knife or while handling soil-covered produce, you may need tetanus protection, so check with a medical professional. This article is general safety information.