🍳 LESSON: The Only Knife Skills Guide You Need

A complete instructional module based on the referenced video.

This page contains a link to the original video by Joshua Weissman. All credit for the video content belongs to the original creator.

🎯 Lesson Overview

This lesson teaches foundational knife skills that apply to every cutting task, not just specific vegetables.
Students will learn:

• How to choose an appropriate chef’s knife

• How to hold the knife with proper control

• The claw technique for safety

• Three core cutting motions (rocking, vertical, drag)

• How to develop intuitive feel and confidence

 

Choosing the Right Knife

Before learning technique, it helps to start with the right tool. A chef’s knife around eight inches long is ideal for most cooks. Handle styles vary: Western handles are smooth and rounded, while octagon handles have angled sides that help the knife stay steady. There’s no single right choice—just pick a knife that feels balanced and comfortable in your hand.

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How to Hold the Knife

Use a pinch grip for maximum control. Place your thumb and index finger on the blade just in front of the handle, then wrap your other fingers loosely around the handle. Keep your hand relaxed—this allows the knife to move naturally with your arm rather than fighting against it.

Avoid gripping the knife only by the handle. That reduces control and increases the chance of slipping. With the pinch grip, the knife begins to feel like an extension of your hand.

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Protecting Your Fingers: The Claw

Your guiding hand forms a “claw”: fingertips curled inward, knuckles slightly forward. Your middle finger becomes the natural guide for the blade. When done correctly, your knuckles create a protective barrier between the knife and your fingertips, while also helping control the thickness of each slice.

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The Rocking Motion

The most beginner-friendly cutting technique is the rocking cut. Keep the tip of the knife anchored on the cutting board and rock the blade forward and backward in a smooth, comfortable rhythm. This technique works for general chopping—herbs, onions, carrots, and more.

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The Up-and-Down Slice

For thin, precise slices, lift the knife vertically and cut straight down through the ingredient. This motion creates clean cuts and is ideal for foods like scallions, potatoes, or peppers when you want uniform thickness.

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The Drag Cut

This is a pull-through motion where you drag the knife toward you as you slice. It looks showy but isn’t the most practical for vegetables. It’s more useful when cutting proteins, especially when you want clean cuts with minimal tearing.

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Developing Your Own Style

Once you understand the fundamentals—grip, guiding hand, and smooth cutting motions—you can begin adapting them to what feels natural. Professional chefs all develop their own style over time. These techniques aren’t rigid rules; they’re a foundation you build upon.

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Practice Routine

To reinforce the lesson, try this simple sequence:

• Use the pinch grip and practice slow, controlled rocking cuts on carrots or celery.

• Switch to vertical slicing and aim for consistent, even pieces.

• Keep the claw technique in place throughout the entire exercise.

• Practice a full ingredient, like an onion, combining the techniques smoothly.

With steady practice, you’ll gain confidence and efficiency, making knife work easier and far safer.