Knife Confidence

Start with slicing—thin, even pieces that cook uniformly. Keep your non-dominant hand in a claw grip, tucking fingertips inward. Let the knife do the work: let the blade follow your guide fingers, not the other way around. Consistency matters more than speed at first.

For dicing, aim for uniform cubes that allow even browning and texture. First slice the ingredient into planks, then matchsticks, then dice. Adjust size based on cook time—smaller for quick sautés, larger for roasts or stews. Thickness determines final mouthfeel.

Chiffonading works best with tender herbs or leafy greens—spinach, basil, mint. Stack leaves, roll them tightly, and slice crosswise into ribbons. Use a sharp knife to avoid bruising; dull blades crush rather than cut. Practice with forgiving greens before moving to denser lettuces.