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Cheat Sheet: Knife Skills and Food Preparation

Knife Types and Their Uses

Knife Type
Best Uses
Blade Length
Chef’s knife
All-purpose cutting, chopping, slicing
20-25cm (8-10”)
Paring knife
Peeling, trimming, detail work
8-10cm (3-4”)
Serrated knife
Bread, tomatoes, foods with tough exteriors
20-25cm (8-10”)
Santoku
Vegetables, fish, thin slicing
12-18cm (5-7”)
Boning knife
Removing meat from bones
12-17cm (5-7”)
Cleaver
Heavy-duty chopping, crushing
15-20cm (6-8”)

Knife Anatomy

Proper Knife Grips

Pinch Grip (for most cutting tasks)

    Thumb and forefinger
    pinch blade just above
    handle

    Remaining fingers
    wrap around handle

Claw Grip (guide hand)

    Fingertips curled under

    Knuckles guide the blade

    Thumb and pinky grip
    sides of food

Essential Cutting Techniques

Technique
Description
Best For
Slice
Smooth forward motion with slight downward pressure
Larger items (cucumbers, cooked meats)
Chop
Up and down movement, keeping knife tip on board
Herbs, garlic, smaller quantities
Dice
Systematic cuts to create cubes
Onions, peppers, potatoes, carrots
Mince
Rapid chopping with rocking motion
Garlic, ginger, herbs
Julienne
Precise slicing into thin matchsticks
Carrots, peppers, zucchini
Chiffonade
Rolling and slicing leafy items into ribbons
Basil, spinach, lettuce

Dice Size Reference

Dice Type
Size
Common Uses
Large dice
2cm (3/4”)
Stews, roasted vegetables
Medium dice
1.2cm (1/2”)
Soups, sautéed vegetables
Small dice
0.6cm (1/4”)
Sauces, stuffings
Brunoise
0.3cm (1/8”)
Garnishes, fine sauces

How to Dice an Onion

1. Cut in half from root to tip
2. Peel, place flat side down
3. Make horizontal cuts toward root (not through)
4. Make vertical cuts from top to root (not through)
5. Slice across these cuts for perfect dice

Knife Maintenance

Maintenance Task
Frequency
Notes
Honing
Before each use
Realigns edge, doesn’t sharpen
Hand washing
Immediately after use
Never dishwasher
Drying
After washing
Prevents rust and damage
Sharpening
Every 2-3 months
Use stone or professional service
Inspection
Monthly
Check for chips, loose handles

Signs Your Knife Needs Sharpening

  • Struggles to slice through tomato skin
  • Slips off onion skin instead of cutting through
  • Requires more pressure than usual to cut
  • Produces uneven, ragged cuts

Food Prep Order (for maximum efficiency)

  1. Aromatics (onions, garlic, etc.)
  2. Proteins (require separate board)
  3. Hardy vegetables (carrots, potatoes, etc.)
  4. Medium vegetables (peppers, zucchini, etc.)
  5. Delicate vegetables (tomatoes, mushrooms)
  6. Herbs (can discolor quickly once cut)

Common Cutting Problems & Solutions

Problem
Cause
Solution
Uneven cuts
Inconsistent technique
Slow down, focus on uniformity
Knife slipping
Dull blade or wet hands
Sharpen knife, dry hands and handle
Unstable cutting board
No grip underneath
Place damp cloth under board
Crushed herbs
Dull knife
Sharpen knife, use gentle pressure
Watery eyes from onions
Sulfur compounds
Chill onion before cutting, use sharp knife
Stained cutting board
Certain foods (beets, turmeric)
Use separate board or promptly wash

Quick Conversions for Recipe Preparation

Ingredient
Volume
Weight
All-purpose flour
1 cup
120-130g
Granulated sugar
1 cup
200g
Brown sugar
1 cup
220g
Butter
1 stick
113g (1/2 cup)
Chopped onion
1 cup
1 medium onion
Minced garlic
1 tbsp
3 cloves