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LIKE THE PROS
THE RIGHT WEIGHT
Mass is good. The weight of the knife stabilizes the
hand and works in your favor when chopping and
cutting.
THE RIGHT BALANCE
The weight should be balanced across the handle and
the blade. With the right grip, the knife should lie
comfortably in your hand without tipping in either
direction.
THE RIGHT SHARPNESS
Opinions differ about what is the optimal steel
hardness and angle of the knife edge. Harder steel can
be made sharper, but is more brittle. An acute angle is
sharper, but also more brittle. In the end it’s all about
one thing: Your knife should be sharp.
THE RIGHT CUTTING BOARD
The board should be relatively soft, for the sake of your
knife and for your hand. Different materials have
different advantages, but avoid porcelain, glass and
hard plastic.
THE RIGHT KNIFE
If the cutting feels awkward, try a different knife. PS
bread knife, for example, can work on tricky tomatoes.
THE RIGHT ATTITUDE
A pro wouldn’t even consider working with a dull
knife.
• Grip your knife like a chef, i e
around the upper end of the handle
so that your thumb and index finger
“pinch” the blade.
• A good technique (there are several)
is to rest the tip of the blade on the
cutting board while chopping with a
rocking, forward motion.
• Flex the fingers on the hand holding
the food and guide the blade of the
knife with the flat of your nails
and/or your knuckles.
KNIFE TIPS