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Academy

Knife Skills

The foundation of every great cook.

  1. Lesson 1

    How to dice an onion

    The classic chef cut — fast, uniform, no tears (mostly).

    1. 1Slice off the stem end. Leave the root end on — that's what holds it together.
    2. 2Cut the onion in half through the root. Peel back the papery skin.
    3. 3Lay flat, cut-side down. Make vertical slices toward the root, but don't cut through it.
    4. 4Make 2-3 horizontal cuts parallel to the board, again stopping at the root.
    5. 5Slice across — perfect dice falls away. Discard the root.

    Chef's tip: Sharp knife + cold onion = far fewer tears. Chill it 15 min before you cut.

    Safety: Curl the fingertips of your guiding hand back into a claw — knuckles forward, tips tucked.

  2. Lesson 2

    How to slice tomatoes

    Clean rounds without crushing the flesh.

    1. 1Use a SERRATED knife. A straight blade slides on tomato skin and tears it.
    2. 2Set the tomato stem-side down on the board for stability.
    3. 3Saw with light pressure — let the teeth do the work, don't push down.
    4. 4Aim for slices about ¼ inch thick for sandwiches, ⅛ inch for salads.

    Chef's tip: If you only own a chef knife, score the skin with the tip first, then slice.

  3. Lesson 3

    How to cut peppers (no waste)

    Get the most flesh out of every bell pepper.

    1. 1Stand the pepper on its base. Slice down each of the 3-4 'walls', cutting around the core.
    2. 2You're left with a stem and seed cluster in the middle — toss it whole.
    3. 3Lay each wall skin-side down. Trim any white ribs.
    4. 4Slice into strips, then crosswise for a dice. Uniform pieces cook evenly.

    Chef's tip: For fajitas, slice with the grain (long strips). For salsa, dice small.

  4. Lesson 4

    How to debone a chicken thigh

    Cheaper than boneless, and you get a free bone for stock.

    1. 1Lay the thigh skin-side down. You'll see the bone running through the middle.
    2. 2Run the knife along ONE side of the bone, separating meat from bone.
    3. 3Repeat on the other side. The bone is now exposed.
    4. 4Slide the knife UNDER the bone, lifting it out. Trim cartilage at the joints.
    5. 5Save the bone in a freezer bag for stock day.

    Chef's tip: A boning knife helps but a sharp chef knife works. Go slow the first few times.

    Safety: Use a separate cutting board for raw poultry. Wash hands, knife, and board with hot soapy water after.

  5. Lesson 5

    Proper knife safety

    30 years in pro kitchens. These rules keep all 10 fingers attached.

    1. 1A sharp knife is SAFER than a dull one — dull blades slip.
    2. 2The claw grip: curl your guiding fingers back, knuckles forward, fingertips tucked.
    3. 3Never try to catch a falling knife. Step back and let it land.
    4. 4Walk with the blade pointed at the floor, edge facing your leg, never up.
    5. 5Wet hands or wet handles = stop and dry off. That's how people get cut.
    6. 6Wash knives by hand immediately. Never leave them in a sink full of suds.

    Safety: Use a damp towel under your cutting board so it doesn't slide. Stable board = stable cut.

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