How toSlice Safely and Efficiently
12 steps
First, make sure your food is level. Carefully cut round things in half.
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Always remember: never, ever, ever cut toward your hand
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The goal: the blade is pointing down at the board, and it never goes above your knuckles...
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... and to make sure it knows where it’s going, you’ll guide it with your knuckles. Here’s how...
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Hold your chef’s knife sturdily in your dominant hand.
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Tuck your fingers in on your non-dominant hand. Place it so the tips of your fingers hold the food
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Keep your fingers tucked the entire time you’re cutting.
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When you lift the knife back up, its dull spine/upper side should make contact with your knuckles.
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Don’t ever go over your knuckles with the blade of the knife! Only let the side/spine touch them.
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Once you get super comfortable and have years of practice, you‘ll start to go faster.
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But very gradually work your way up, and just go at whatever speed feels comfortable and safe to you
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Here it is again: Let the spine of the knife tap your knuckles, and don’t let it go over them.
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