Knife Skills
Every recipe starts with prep, and prep starts with a knife. Learn to hold a knife properly, the claw grip for safety, and the three cuts that cover 90% of kitchen work: dice, slice, and julienne.
Jamie's warm, accessible teaching style. Covers grip, claw, and essential cuts.
Buy ONE good chef's knife (20cm) and learn to use it well. A Victorinox Fibrox is the industry standard starter knife — about £25, used in professional kitchens worldwide.
The claw grip: tuck your fingertips under, knuckles forward, and let the flat of the blade rest against your knuckles. This way, even if you slip, you can't cut your fingertips.
A sharp knife is safer than a dull one. A dull blade needs more force, which means more slipping. Hone before every use.
Cut a stable base first — slice a round vegetable in half so it sits flat. Wobbly food is dangerous food.
GRIP: Pinch the blade at the heel between thumb and forefinger. Wrap remaining fingers around the handle
GUIDE HAND (the claw): Curl fingertips under, knuckles forward. The blade rests against your knuckles
ROCKING MOTION: Keep the tip of the knife on the board, rock the blade through the food
SLICE: Even, parallel cuts through the food. Used for: onion rings, tomato slices, meat portions
DICE: Cut into strips, turn 90°, cut into cubes. Small (brunoise), medium (dice), large (rough chop)
JULIENNE: Cut into thin matchstick strips. Used for: stir-fry veg, garnishes, salads
Practice on onions — they're cheap, forgiving, and teach you to deal with round, layered foods
HONING: Draw the blade down a honing steel at 15-20°, alternating sides, 5-6 strokes per side
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