How to master basic knife skills

Once you’ve mastered chopping onions, it’s time to broaden your knife skills and get to grips with scoring, shearing, fine slicing and more. Our demonstrates how to sharpen and handle a knife with confidence, while our guide to the anatomy of a knife will help you get the most from your blade.

Points to remember

Make a claw shape with the hand you're holding the object in, tucking the tips of your fingers and your thumb in, using the flat of your knuckles as a guide for the knife.
Cut a flat surface to rest the object you're cutting on so it doesn't slip. Square off round vegetables such as carrots, by shaving off all the round sides so you have a square block.
Cut batons/julienne by cutting the block lengthways into even, thick/thin slices, stacking these up and then cutting through the slices in the same manner.
Cut batons/julienne into dice/brunoise by slicing across into even cubes.

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