Knife Skills Basics: How to Chop, Dice and Mince Safely
Beginner knife skills: choosing and holding a chef's knife, the claw grip, how to dice an onion, mince garlic, julienne and keep knives sharp.
By Ayoub Farid · · 2 min read
Good knife skills make cooking faster, safer and more enjoyable. You don't need chef-level speed. You need a sharp knife, a stable board and a few correct techniques.
Equipment
- A chef's knife (18–21 cm / 7–8 in) is enough for almost everything.
- A paring knife for small jobs.
- A serrated knife for bread and tomatoes.
- A large, stable cutting board. Put a damp towel underneath so it doesn't slide.
Hold the knife properly
Use a pinch grip: pinch the blade just in front of the handle between your thumb and the side of your index finger, and wrap the other fingers around the handle. It gives far more control than holding only the handle.
Protect your fingers: the claw
Curl the fingertips of your guiding hand under, so your knuckles face the blade. The flat of the blade rides against your knuckles, and your fingertips stay out of the way.
Basic cuts
| Cut | Size | Used for |
|---|---|---|
| Rough chop | Uneven, ~2 cm | Stocks, roasting |
| Dice | Even cubes (small 0.5 cm, medium 1 cm, large 2 cm) | Soups, sautés, salsas |
| Mince | Very fine | Garlic, ginger, herbs |
| Julienne | Matchsticks | Stir-fries, slaws |
| Chiffonade | Thin ribbons | Basil, leafy herbs |
How to dice an onion
- Cut off the stem end, leave the root end on (it holds layers together).
- Halve through the root and peel.
- Lay flat; make vertical cuts toward the root without cutting through it.
- Optionally make 1–2 horizontal cuts.
- Slice across to create dice.
How to mince garlic
Crush the clove with the flat of the knife, peel, slice thinly, then rock the knife back and forth over the pile. Add a pinch of salt and scrape with the blade to make a paste.
Keep knives sharp
- Hone with a steel regularly to realign the edge.
- Sharpen a few times a year with a whetstone or a sharpening service.
- A sharp knife is safer: it doesn't slip.
Safety
- Never try to catch a falling knife.
- Don't leave knives in a sink of soapy water.
- Wash and dry knives by hand.
- Cut away from yourself.
Practice with real recipes
Recipes heavy on chopping, like one-pot meals and stir-fries, are great practice. Keep your practice recipes in a collection in SmartChef AI, and ask Cook AI what "brunoise" or "chiffonade" means when a recipe uses it. See also easy recipes for beginners.
Frequently asked questions
What knife should a beginner buy?
A good chef's knife around 20 cm, plus a paring knife. Comfort in your hand matters more than brand.
How do I stop crying when cutting onions?
Use a sharp knife, chill the onion briefly, and leave the root end on.
Is a wooden or plastic board better?
Both work. Wood is gentler on knives; plastic can go in the dishwasher. Use separate boards for raw meat.
Save it in one tap
Every recipe you love, in one smart kitchen
SmartChef AI saves recipes from TikTok, Instagram and any website, scans cookbooks and handwritten cards, and answers your cooking questions with an AI chef. Free to download on iPhone and iPad.
Download on theApp Store