Five knife cuts worth practising
You do not need a full set of chef's knives to cook well. You need one sharp blade, a steady board and five cuts that cover almost everything you will make this week.
Maya Ellery1 min read
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Most of the time a recipe takes goes on preparation, and most preparation is cutting. Getting a little faster and more even with a knife makes every dinner easier, and evenly cut pieces cook at the same rate.
Before you start
- Steady the board. Put a damp tea towel or paper towel underneath so it cannot slide.
- Keep the blade sharp. A sharp knife needs less force, which makes it safer, not more dangerous.
- Make a claw. Tuck the fingertips of your guiding hand under, so your knuckles guide the side of the blade.
The five cuts
| Cut | Size | Use it for |
|---|---|---|
| Rough chop | Uneven, about 2 cm | Stocks, blended soups, roasting trays |
| Dice | Even cubes, 1 to 1.5 cm | Stews, sautés, salads |
| Mince | As fine as you can get it | Garlic, ginger, chillies, shallots |
| Julienne | Thin matchsticks | Stir fries, slaws, garnishes |
| Chiffonade | Fine ribbons | Basil, mint, spinach and other soft leaves |
Dicing an onion
- Halve the onion through the root and peel it, leaving the root on to hold the layers together.
- Lay one half flat. Make vertical cuts towards the root without cutting through it.
- Slice across those cuts and the onion falls into dice.
Practise on onions and carrots. They are cheap, they forgive mistakes and you will use them in something tonight.
The Epicurious lesson with this story walks through each cut slowly with a professional instructor. It is worth pausing on the parts that feel awkward and trying them on the board as you go.
