Knife Skills Everyone Should Know

Summary by Krater

A chef demonstrates fundamental knife skills, including proper grip, claw hand positioning, five core cutting techniques such as rolling chop, push cut, straight up and down, rocking chop, and pull cut, as well as cutting an onion, carrot, and basil. The video also covers choosing a cutting board, knife sharpening using a wet stone and sharpening steel, knife maintenance, and essential safety tips.

From the video

Answers: How do you properly use, hold, sharpen, and maintain a kitchen knife and perform basic cutting techniques?

• knife grip and hand positioning
• rolling chop technique
• push cut technique
• straight up and down cutting
• rocking chop technique
• pull cut technique
• cutting onions and carrots
• chiffonade herb cutting
• knife sharpening and honing
• cutting board selection and care
• knife cleaning and maintenance

Ingredients

• onion
• carrot
• basil
• dill
• chive
• celery
• garlic
• tomato

What it concludes

• A dull knife is significantly more dangerous than a sharp knife.
• Using a damp paper towel underneath your cutting board secures it to the surface.
• Wipe and dry your knife immediately after washing with warm water and soap to prevent moisture spots.
• Keep a medkit or bandages accessible in the kitchen for accidental cuts.