Chef Matt Cooks
Basic Knife Cuts: 9 Classic Chef Cuts Explained, With Sizes
The basic knife cuts are standard shapes professional kitchens use so food cooks evenly and looks intentional: large dice (3/4-inch cube), medium dice…
Topic
Knife Skills
Learn the size and shape a recipe calls for, then use a stable board and deliberate technique to make uniform pieces. Keep hands clear of the blade, work at a controlled pace, and recompute every regional size conversion.
Guides
How to Hold a Chef Knife With a Pinch Grip
To hold a chef knife with a pinch grip, place your thumb and the side of your bent index finger on opposite faces of the blade near the handle, then wrap…
Sharpen a Kitchen Knife With a Whetstone: Full Guide
For a normally dull kitchen knife, prepare a flat 1,000-grit water stone as its maker directs, stabilise it and hold the blade at the knife manufacturer's…
How to Use a Honing Rod Without Damaging the Edge
To use a honing rod, first confirm that the knife maker approves the rod type and find the knife’s specified angle.