Some knife cutting techniques. Photo taken from: http://blog.foodnetwork.com/fn-dish/2014/03/know-your-knife-cuts/
If there is one thing a home chef must learn, it’s the proper ways to cut food. Learning the proper ways to cut not only save time and effort in the kitchen; they can also keep you (and your fingers) safe as well. Here’s a very informative video about basic knife skills. https://www.youtube.com/watch?v=12issg3EdA8
Even if you’re an experienced chef that video may be worth watching. Now, here are the basic knife techniques that every chef should know:
Chop – To chop, use an outstretched hand to steady and secure the tip end of the knife while bringing it up and down across what you’re chopping.
Slice – To slice, you must learn how to put the fingers of your non-knife hand into a tight “claw.” This protects your fingers while you are chopping and helps guide the food towards your knife.
Dice – A basic knife cut that results in food being cut into uniform cube shapes.
Chiffonade – Involves rolling and slicing. It is used to cut herbs or leafy green vegetables into long strips.
Julienne – To cut into long, thin strips.