One of the most important things to master in the kitchen is the humble knife. A good, sharp knife and even modest knife skills will save you time and keep you safe while cooking. If you can’t tell the difference between a carving knife and a chef’s knife, or you’re not sure to mince or chiffonade, this guide can help.
The entire guide starts off with the anatomy of a knife (as you can see above), and then goes into the different types of knives so you pick the right one for the right job. Then you’ll learn how to perfect those knife skills by using the “cat’s paw” grip on the item you’re cutting, the “pinch” on the knife itself, and then moving your arm in a circular motion to keep the momentum going and keep the blade on the surface of the cutting board. If you do it right, you’ll spend less effort and time chopping, and since the blade shouldn’t move around a ton, it’ll be safer too.
The entire infographic is way too large to embed here, but you can see the whole thing at the link below. The graphic even goes into the differences between types of chopped items, from dices and minces to brunoise and juliennes.
Hone Your Chops: The Chef’s Guide to Knives [Visual.ly]
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