Knife Safety

The safe use of knives is imperative for obvious reasons. There are only a few rules to
remember, but they are crucial:

1. A sharp knife is a safe knife. Using a dull knife is an invitation to disaster. If you try to force
a dull knife through the surface of a food product, it’s more likely to slip and cause an injury.
Also: if you do happen to cut yourself, a sharp knife will result in an easier wound to attend to.
2. Never, ever grab a falling knife. The best way to avoid having to think about this rule is to
make sure your knife is always completely on your work surface, without the handle sticking out
into traffic areas. Inevitably, however, it will happen from time to time that you or someone else
will bump a knife handle, resulting in a falling knife. We all have a natural instinct to grab for
anything that’s falling. You must overcome this inclination. Remember: a falling knife has no
handle. Just get your hands and feet out of the way.
3. Use the right knife for the right job. Many knife injuries occur when laziness induces us to
use the knife at hand rather than the correct knife for a job. Place your knife inventory where it is
easily accessible so you won’t be tempted to make this mistake.
4. Always cut away from - never towards – yourself. Sometimes this is a hard rule to follow.
Again, don’t be lazy! If the angle is wrong, turn the product around. Or turn your cutting board
around. By the way - if your cutting board doesn’t have rubber feet, you should place it atop a
damp kitchen towel to make sure it doesn’t move while you’re cutting.
5. When you have a knife in hand, keep your eyes on the blade. I was taught this rule early on
in culinary school. I have to admit that every single time I have cut myself, I was looking away
from what I was doing. This rule stands whether you are cutting something or carrying a knife.
The simple fact is: you’re unlikely to cut yourself if you’re watching the blade, especially the tip.
6. Carry a knife properly. If you’re carrying a knife through the kitchen, especially a busy
commercial kitchen, there are often people hurrying everywhere. You must get used to the idea
that the only way to walk with a knife in hand is to carry it pointed straight down, with the blade
turned towards your thigh. Keep your arm rigid. You don’t want some busboy or family member
going to the emergency room with a puncture wound from your knife.
7. Never, ever put a knife in a sink full of water. In addition to soaking probably being bad for
your knife handle, putting a knife in a sink full of (likely soapy) water is just asking for trouble.
Wash your sharp knives by hand (not in a dishwasher!) and put them away immediately.
8. Always cut on a cutting board. Don’t cut on metal, glass or marble. This will ultimately
damage a knife’s edge.

PARTS OF THE KNIFE

Types of Knives

There are literally hundreds of knife designs. I’m going to identify just a few of the ones I use the
most to perform classic knife cuts and common kitchen tasks.

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Left: steel. Top to bottom: A) 10” chef’s knife, B) 9” chef’s knife, C) 8” chef’s knife, D) Santoku Oriental chef’s knife

All the knives in the photo above are chef’s knives, and the top three are sometimes also referred
to as French or cook’s knives. If you’re planning on spending a substantial amount money on
one good knife, spend it on your chef’s knife. This is the implement you will use 90% of the time
to shape product in the kitchen. I use my 8” chef’s knife the most often, but you should take your
time deciding what length of blade to purchase according to the size of your hands and your
particular needs.

A, C and D in the photo above are from Wusthof’s “Culinar” series. I really love the look and
feel of these knives, but their one drawback is that they don’t have the visible tang and rivets that
are useful for knife cut reference. Note that the Santoku knife has a “dimpled” blade, which
allows food product to separate from the blade with ease, rather than sticking to it, as damp
product is sometimes inclined to do.
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Top to bottom: E) Serrated slicer or “bread” knife, F) boning knife, G) paring knife, H) and I) bird’s beak or “tourner” knife

E is a serrated slicing knife, very useful for cutting crusty breads without smashing the slices. F
is a flexible boning knife designed to flex as it follows the contours of bones during meat
fabrication (boning knives are also available with a rigid blade for heavy-duty jobs). G is a
general use paring knife, and H and I are bird’s beak (or tourner) knives, useful for cutting
curved surfaces or tourneeing vegetables.

Knife Grips and Fulcrum Placement

The proper way to hold a chef’s knife is to grasp the blade firmly between the pad of your thumb
and the knuckle of your index finger just in front of the bolster, curling your remaining fingers
around the bottom of the handle. If you hold your knife correctly, you will eventually develop a
nice callous at the base of your index finger, near the palm. Resist the temptation to extend your
index finger along the spine of your knife, because that method results in a lack of control of the
angle you are working with.
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Front view of the correct grip for a chef’s knife

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Rear view
There are two different methods to choose from when cutting product with your chef’s knife.
One is to use your wrist as the fulcrum of the stroke, moving the tip up and down in an arc:

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Wrist-fulcrum method

The other method is to keep the tip of your knife on the cutting surface, moving the rear of your
knife up and down. This is the method I prefer, since it allows for a smoother range of movement
and more control:
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Tip-fulcrum method

No matter which method you adopt, it’s crucial to be aware of the position of your “guide” hand.
Always keep your thumb tucked behind the gently curled fingers of your guide hand. This
will prevent countless injuries, and also facilitate the use of your knuckles to guide the edge of
your knife to its proper position for the next cut:
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Proper position for guide hand

Some Classic Knife Cuts

I’m using potatoes to demonstrate the majority of the knife cuts in this section, since they’re
relatively inexpensive and easy to practice with. However, you’ll probably figure out that some
of the daintier cuts would actually be impractical to fashion a potato into, since only a few
minutes of cooking would reduce them to mush. As you grow more proficient, you’ll probably
find yourself using denser vegetables, such as carrots or turnips, for tiny cuts such as fine
julienne and brunoise. If you practice a lot, be prepared ahead of time with your favorite mashed
potato or potato soup recipe to utilize the results of your labor (and your trimmings).

Before you begin this section, peel several potatoes and submerge them in cold water to keep
them crisp and white. Straighten the edge of your knife by using your steel. By the way, a steel
does not sharpen your knife edge, it simply brings it back into alignment in between sharpenings
and uses. The next eGCI lesson will address knife sharpening and maintenance.
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Using the steel

A large dice is a cube measuring ¾” on a side. First, cut one side of the potato off to provide a
flat, stable surface for the next cut:
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Cutting a flat surface for stability

It’s important to be aware of the angle of your knife blade in relation to the cutting surface – this
should be a completely perpendicular, 90-degree angle. The best way to ensure the proper angle
is to cut with your head directly over the cutting surface and product. So it’s best to use a high
table or counter to cut on – otherwise you are in for an aching back after as little as a few
minutes.

Now, set the potato on the newly created flat side, and begin cutting “planks” ¾” wide:
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Cutting the “planks”

Next, lay the planks over and cut them into “logs”:

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Cutting “logs” for large dice

Finally, trim one end of the log and cut as many ¾” large dice as you can. As you become more
proficient, you will be able to cut several stacked planks into logs at a time, and several logs
side-by-side at once into dice.

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Dicing logs
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Large dice

This same method (flatten a side, cut planks, cut logs) will work for most of the potato cuts in
this section. For instance, a medium dice is a simply a perfect ½” cube. Same method, smaller
cubes.

A paysanne is a decorative cut that’s related to the medium dice, but sliced into 1/8” thick
squares (1/2” x ½” x 1/8”). Paysanne are most often used as a garnish:
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Cutting paysanne

A classic batonnet is a stick-shaped cut (resembling a french-fry) that measures ¼” x ¼: x 2-to-2

1/2” inches. Cut ¼” square logs as outlined earlier and trim to the correct length. One easy way
to tell if your batonnet are of classic dimensions is to compare them to the rivets on a standard
chef’s knife:
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Standard chef’s knives often have ¼” rivets – a perfect reference forbatonnet cuts

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The opposite edge of successive rivets on a standard chef’s knife makes a good reference for batonnet length
A small dice is simply a ¼” cube, made from the beginnings of batonnet:

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Cutting small dice from ¼” square logs

The dimensions of a true julienne are 1/8” x 1/8” x 2-2 ½”. A julienne of potato is sometimes
referred to as an alumette. I find that when the cuts get this small and smaller, for some reason it
is easier to trim planks to the correct length before cutting logs:
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1/8” planks, ready to be cut into julienne

Once again, your knife handle provides a handy reference for the length of a classic julienne –
and the tang of your knife provides a reference for the correct width:
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Julienne can be fashioned into classic brunoise by simply dicing julienne logs into 1/8” cubes.
You won’t be using brunoise of potato very often, though; brunoise is more likely to be made of
carrot or pepper, and used as a garnish:
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Dicing julienne logs into brunoise

Fine julienne is the same length as julienne, but the width and depth are 1/16” x 1/16”:

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Fine julienne

1/16” cubes are known as fine brunoise:

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Cutting fine julienne into Fine Brunoise

A mince is a tiny, but less fussy cut of vegetable, with no specific dimensions except that it
should be quite small, usually in order to promote quick infusion of flavor to a dish. To
accomplish a quick mince, cut your product into manageably small slices or segments, then rock
the edge of the knife back and forth over the cutting surface while pressing down on the spine of
the knife with the palm of your guide hand. Arch your palm to keep fingertips out of the way of
the blade:
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Mincing a shallot

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Minced shallot
Tips for Cutting Certain Fruits and Vegetables

Now we’ll move on to less strictly classic techniques and address the easy ways to break down
certain fruits and vegetables.

Dicing an Onion

The first hurdle I had to overcome in learning to dice an onion was to learn an efficient method
of peeling it. Attempting to peel a whole onion can be an exercise in frustration. First, make a
flat surface to set the onion on by slicing off a small portion of the stem end:

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Now, balancing the onion on the flat surface just created, cut it in half through the root end. Do
not trim the root end off either half of the onion.
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Next, peel the skin from each half of the onion, using a paring knife:

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Peeling the skin from half an onion

Once your onion is peeled, place it cut-side down, and make vertical cuts of the desired thickness
from root to stem end. Do not cut all the way through the root end.

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Making the vertical slices

Now, make horizontal slices, once again being careful not to cut through the root end. You may
need to hold the sides of the onion together with the fingers of your guide hand, so be cautious –
it’s easy to nick yourself during this step:
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Making the horizontal cuts

Finally, slice down across the cut grid to produce your dice:

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Completing the dice

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The diced onion

Chiffonade

A chiffonade is a fine slice or shred of leafy vegetables or herbs. To chiffonade, simply stack a
few leaves, roll them into a cigar shape, and slice. Remember to remove any tough, woody stems
that you want to exclude from your preparation:
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Rolling the leaves

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Slicing the rolled leaves

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The completed chiffonade

Filleting a Pepper

To remove the ribs from a bell pepper without creating unnecessary waste, simply cut the top
and bottom from the pepper (reserving them for dice or garnish) and remove the seeds. Slice the
body of the pepper open and lay it flat. Then, just run your knife along the inside of the pepper,
removing the pale ribs, and slice as desired. Remember – always cut away from yourself:
Resized to 85% (was 600 x 450) - Click image to enlarge

Removing the ribs from a bell pepper

Dicing a Mango

A mango is problematic to break down because the peeled flesh is very moist and slippery, and it
is bisected by a large, flat pit. Slice the (unpeeled) fruit from each side of the pit:
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Removing the side of the mango

Using a paring knife, carefully make a crosshatch of the desired size, without cutting through the
peel:

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Cutting the crosshatch

Finally, invert the peel by pressing on it with your fingers. You can then run the blade of your
knife under the cubes next to the inside of the peel:

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Dice of mango, ready to be cut off the peel

Rondelle and Diagonals of Carrot

A rondelle is a coin-shaped slice of a cylindrical vegetable. A diagonal can be formed by simply

turning your knife at an angle to the axis of the carrot. Keep in mind that many cylindrical fruits,
vegetables and breads can be cut into diagonal slices (squash, cucumber, baguettes) to produce
this attractive shape. I peeled these carrots before slicing. Sometimes, with a particularly tender
carrot (or due to enthusiastic peeling), a vegetable peeler creates flat planes which yield rondelles
or diagonals that have many flat sides, creating a geometrical or octagonal shape. If you feel this
is unattractive, you can remove the ridges by “sanding” the peeled carrot with a clean, dry green
plastic dish scrubby prior to slicing.
Resized to 85% (was 600 x 450) - Click image to enlarge

Rondelles and diagonals of carrot. Note the flat sides created by the vegetable peeler.

Portioning Citrus Fruits

Citrus fruits are used in countless recipes, but the traditional “score the rind and peel” method
produces sections that are still covered by the thin but bitter skin and may contain seeds. To
produce attractive, skinless citrus sections, remove the rind and pith from the outside of the
entire fruit with your knife with a curving stroke:
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Removing the rind and very thick pith from a pink grapefruit

Slice off the ends, freeing the sections from all but the side panels of skin in between them. Then
make a “v” cut on either side of the section, between the flesh and the skin:
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Cutting between the section and the skin

Finally, slide the loosened section out. These skinless sections look great in salads:

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Removing the skinless section

Specialty Cuts

A classic tourne is a football-shaped, blunt-ended cut with seven equal sides. Creating perfect
tourne (especially ones with an odd number of equilateral sides!) takes a lot of practice, but they
make an attractive plate presentation, especially for dense root vegetables such as turnips and
carrots. Practicing with a potato is a good idea, however, because the softer texture of a potato is
more forgiving when you first start out.

I usually peel and quarter a medium-sized potato, and cut off the tapered end of the quarter to
create another flat end for stability of grip:

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Preparing to carve a tourne

In these photos, I’m using a “bird’s beak” or tourner knife. I prefer the curved blade for this cut,
but you can also use a standard paring knife.

There are two schools of thought on how to proceed from this point. I find it easier to carve the
product into a basic football shape first, then set about creating the seven sides. Others insist it is
easier to create the seven sides and then even them up. You’ll soon find out which method is
easier for you through trial and error. Another tip: hold the product with the surface you are
carving in profile, rather than pointed up towards your face. That way you have the background
of your cutting surface to serve as contrast to the vegetable – this will make it easier to see what
you’re doing. Be cautious – this is one of the only knife cuts where it is necessary to cut with the
blade of your knife towards you, rather than away.

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Carving the tourne

When the sides are even, finish by cutting off the tapered end of your “football”. A classic tourne
should be able to balance on end. Why? Who knows?
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Tourne of potato

A fluted mushroom is one of the hardest cuts to master, and will take a lot of practice. You’ll
want to use relatively large, firm white button or crimini mushrooms. The first step is to gently
peel the outer skin from the mushroom cap to create a soft surface for carving:
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Peeling the mushroom

The knife grip for fluting is unusual and feels awkward at first. Support the handle of your knife
with your ring and pinky fingers. Place the pads of your index and middle fingers on the top of
the blade near the handle for control. Place the pad of your thumb (carefully!) over the tip to
prevent it from scoring the mushroom – you’ll be using the center of the knife-edge to cut, not
the tip:
Resized to 85% (was 600 x 450) - Click image to enlarge

Knife grip for fluting

Grasp the mushroom by the stem with your guide hand. Starting in the middle of the top of the
cap, gently carve a trench. The part of your blade closer to the handle will make one side of the
cut, and the part of your blade closer to the tip will form the other side. Drop the handle of your
knife and your wrist to follow the curve of the mushroom down the side:
Resized to 85% (was 600 x 450) - Click image to enlarge

Fluting the mushroom

Now, lay the next cut right alongside the first one. I flute by turning the mushroom in a counter-
clockwise direction, but many other people do it the opposite way. You’ll probably find that one
direction is easier than the other for you.

A really well done fluted mushroom should have the cuts meet at the apex of the cap in an
attractive swirl. If (like me) you find that this doesn’t happen as often as you like, you can
“cheat” by pressing the tip of your knife gently into the center to form a star:
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Pressing a star shape into the fluted mushroom

Finally, cut the stem off to creative an attractive garnish. You can wipe the cap with a little
lemon juice to keep it from turning brown too quickly:

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Fluted mushrooms

As you practice and gain confidence in basic knife skills, I think you’ll discover that a dimension
of pleasure will be added to your cooking experience, whether it’s for a fancy dinner party or just
preparing meals for yourself and your family. Be sure to check out the next segment of eGCI to
learn how to sharpen and maintain your knives!

Post your questions here -->>Q&A

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