Basic Knife Skills: How to Hold a Knife, 3 Cutting Motions, and the Essential Cuts

Whether someone is just stepping into the kitchen or has been cooking for a while but still struggles with knife work, mastering the basic of knife skill is absolutely essential.

Watch the full video here

A clear, quick, and clean walkthrough of the most important cuts

This guide walks through each step and covers the most important cuts to know, starting from the most basic element: how to hold a knife and the very first cut. By the end, the goal is to have everything needed to cut with confidence.

Inspired by a knife skill tutorial from French chef Bruno Alos

This guide is inspired by a knife skill tutorial from the world-renowned French chef Bruno Alos, which has generated over 5 million views. It also includes practical hands-on insight added from professional kitchen experience.

How to use the knife properly: start with the grip

First, do not grip the knife by the end of the handle. Instead, pinch the blade itself using the thumb and index finger. This provides greater control and precision. For narrow blade, rest the index finger on the spine.

Three foundational cutting motions

Once the grip is right, the focus moves to the core cutting motion. Three foundational motions are outlined below.

• Rocking: Keep the tip of the blade on the board and move it in an arch. This motion is stable, safe, and especially beginner friendly. However, it can press down on soft ingredients and is limited by ingredient size. People who prefer this motion often use a French style curved blade with a high tip and weight toward the handle. These days, many cooks preferred Japanese style gyoto knives for their versatility.
  
• Push cut: Push the knife forward through the food. This requires very little force and keeps ingredients intact. It is more precise than rocking. A gentle curved gyoto or kiritsuke knife is recommended, particularly one that is lightweight and well balanced.
  
• Chopping: Use an up and down motion almost like an ax. This is often seen in fast cutting. While it is quick, it is less efficient and potentially damaging if the knife is not sharp. This is not recommended for most people, but if it must be used, use a straight edge blade with weight concentrated at the front, like a Chinese cleaver or nakiri.
  

Applying grip and motion to real cutting

With grip and motion established, the next step is applying those techniques to real cutting. The cuts below follow the same sequence and progression.

Brunoise: a precise cube cut

Brunoise a precise cube cut, great for garnish or adding texture.

• Square off a carrot or potato.
  
• Slice into 3 mm sheet.
• Stack them.
  
• Slice into strips.
  
• Rotate and cut again to make small cubes.
  

For fine brunoise, reduce each side around 1.5 mm. These are often used in consommé or refined sauce.

Medium and large dice for soup and hearty stew

Medium and large dice are staple cuts for soup and hearty stew.

• For a medium dice, slice the vegetable into 1/2 inch cubes.
  
• For a large dice, aim for 3/4 inch cubes.
  

Always start by trimming the ends to ensure the item sits flat on the cutting board. Stability is key. Remember, consistency is more important than perfection.

The elegant cuts: Batonnet and Julienne

The batonnet is described as 1/4 inch x 1/4 inch, x 2 inch thick, ideal for stir fries. Julienne is slimmer: 18 inch x 8 inch x 2 inch, used for garnish or accompany delicate proteins.

Both start the same way: stack the item, slice into sheets, then strips. Keep the cutting motion steady. Let the knife do the work.

Rough cut and fine means

A rough cut is simply slicing through vegetables without worrying about perfection, perfect for stocks.

Fine cuts is all about control, especially with garlic or parsley. Rock a chef's knife back and forth over the item until a fine even texture is achieved.

Chiffonade for delicate ribbons

Chiffonade is used primarily with basil. Stack the leaves, roll them tight, and slice thin to create delicate ribbons. This is a beautiful finish for pasta, soup, and salads.

Practice, the right knife, and why cuts matter

With a bit of practice, knife skill can improve quickly. Using the right knife for these motions makes all difference. When a knife fits the hand and supports the cutting style, prep becomes easier, faster, and more enjoyable.

Knife cuts aren't just for aesthetics. They help ensure even cooking, enhance presentation, and make the kitchen experience safer and smoother.

Start simple and use scraps

Start by slicing through a bunch of carrots. Scraps can be turned into puree or broth.