Knife Types
| Knife | Best For |
|---|
| Chef's Knife (8-10") | All-purpose — chopping, slicing, dicing. Your workhorse. |
| Paring Knife (3-4") | Precision work — peeling, trimming, deveining |
| Serrated/Bread Knife | Bread, tomatoes, delicate items with tough exteriors |
| Santoku | Japanese all-purpose — slicing, dicing, mincing (granton edge prevents sticking) |
Basic Cuts
| Cut | Size | How |
|---|
| Dice (large) | 3/4" cubes | Slice → batons → cubes |
| Dice (medium) | 1/2" cubes | Same process, tighter spacing |
| Dice (small) | 1/4" cubes | For mirepoix, salsas |
| Julienne | 1/8" × 2" sticks | Thin slices → stack → thin strips |
| Chiffonade | Thin ribbons | Stack leaves, roll tightly, slice thinly |
Proper Grip
| Hand | Position |
|---|
| Knife Hand | Pinch the blade between thumb and forefinger (just in front of handle). Three remaining fingers wrap handle. More control, less fatigue. |
| Guide Hand | "The Claw" — fingertips curled under, knuckles guide the blade. Protects fingertips from cuts. |
Sharpening & Maintenance
| Tool | Frequency | Purpose |
|---|
| Honing Steel | Every use | Realigns edge — doesn't remove metal. Keeps sharp knife sharp. |
| Whetstone | Every 1-3 months | Actual sharpening — removes metal to create new edge. 1000/6000 grit combo. |
| Hand wash only | Always | Dishwasher destroys edges and handles. Dry immediately to prevent rust. |
Pro Tip: A sharp knife is safer than a dull one — it requires less force, so you're less likely to slip. Test sharpness by slicing a tomato: if it squishes instead of slicing, it's time to sharpen. Hone before every use.