Essential Knife Skills for Confident Home Cooking

Hey everyone, Sammy here from Chefsicon.com. If there’s one thing I’ve learned, moving from the hustle of the Bay Area marketing scene to the more, shall we say, rhythmically diverse vibes of Nashville, it’s that good food is a universal language. And what’s at the heart of good food? Well, a lot of things, but today we’re talking about something fundamental: essential knife skills. It sounds basic, maybe even a little intimidating if you’re new to the kitchen, but trust me, getting comfortable with a knife is probably the single biggest leap you can make in your cooking journey. I remember when I first started really trying to cook, not just reheating things, my chopping was… let’s call it ‘rustic’. Everything was uneven, things took forever, and honestly, it wasn’t always the safest. Luna, my rescue cat, would just sit there judging my lopsided carrot pieces. It was her silent critique that partly spurred me on!

So, why are we dedicating a whole article to this? Because mastering a few key knife skills isn’t just about making your food look prettier (though it definitely helps, and as a marketing guy, I can tell you presentation matters!). It’s about efficiency in the kitchen – you’ll prep food faster. It’s about safety – a controlled cut is a safe cut. And it’s about consistency – evenly cut vegetables cook more evenly, leading to better-tasting dishes. Think about it: a perfectly diced onion for your mirepoix, slender slivers of garlic that melt into your sauce, or beautifully uniform slices of tomato for a caprese salad. These aren’t just chef-y flourishes; they genuinely impact the final product. This isn’t about becoming a Michelin-star chef overnight, but about building a foundation that makes cooking more enjoyable and less of a chore. We’re going to break down what you really need to know, from choosing the right tools to mastering the fundamental cuts.

In this post, we’ll walk through the absolute essentials. We’ll cover the types of knives you actually need (spoiler: it’s fewer than you think), how to hold them correctly (game-changer!), the basic cuts that will get you through 90% of recipes, and crucial safety tips. I want you to feel that sense of confidence when you step up to the cutting board, that feeling of control and precision. It’s incredibly satisfying, and dare I say, almost meditative once you get into the groove. So, grab a metaphorical (or real, if you’re feeling inspired) cutting board, and let’s dive into the world of knife skills. By the end of this, you’ll be looking at that pile of veggies for your next stir-fry with excitement, not dread. I promise!

Why Your Knife Skills Are a Bigger Deal Than You Think

Alright, let’s get real for a second. When I first started getting serious about cooking, I figured, hey, a knife cuts things, right? How complicated can it be? Oh, Sammy, my sweet summer child. It turns out, pretty complicated, or at least, more nuanced than I initially believed. Good knife skills are the unsung hero of the kitchen. They’re not just about speed, though you will get faster, which is a huge plus when you’re hungry and just want dinner on the table. It’s about so much more. Think about even cooking. If your potato chunks are all different sizes, the small ones turn to mush while the big ones are still crunchy in the middle. Not ideal. Uniform cuts mean uniform cooking, which means a better, more consistent texture and flavor in your final dish. It’s a subtle thing, but it makes a massive difference. I’ve seen it time and time again, a simple dish elevated purely by the precision of its preparation.

Then there’s safety. This one is huge, and probably the most important reason to hone your skills. A sharp knife, used correctly, is far safer than a dull knife sawed haphazardly. When you have control, when you know how to hold the knife and the food, you drastically reduce the risk of nicks and cuts. I’ve had my share of minor kitchen battle wounds in the early days, mostly from being careless or using the wrong technique with a less-than-sharp blade. Learning proper knife handling isn’t just about protecting your fingers; it’s about creating a more relaxed and confident cooking environment. When you’re not worried about slicing a finger, you can actually enjoy the process. It sounds counterintuitive, that a sharper object could be safer, but it’s all about control and the force you need to apply. Less force, more precision, fewer slips.

And let’s not forget flavor release and presentation. The way you cut an ingredient can actually affect its flavor. Smaller, finer cuts, like mincing garlic or herbs, release more aromatic compounds and essential oils, distributing their flavor more intensely and evenly throughout a dish. Think about how a finely minced shallot melts into a vinaigrette versus chunky bits. On the flip side, larger, rustic chops might be perfect for a hearty stew where you want distinct bites of vegetables. And presentation? We eat with our eyes first, as they say. Beautifully cut vegetables, perfectly julienned carrots, or neatly diced peppers make any dish more appealing. It shows care, it shows attention to detail, and it just makes the food more inviting. It’s not about being fussy; it’s about respecting the ingredients and the process. Plus, let’s be honest, it feels good to make food that looks as good as it tastes. My marketing brain loves this aspect; it’s like branding for your food!

Choosing Your Weapon: The Truly Essential Knives

Okay, so you’re convinced knife skills are important. Now, what knives do you actually need? Walk into any kitchen store, and you’ll see massive knife blocks with a dozen different blades. It’s overwhelming! And frankly, you don’t need most of them, especially when you’re starting out. I’m a firm believer in quality over quantity. For probably 90-95% of your kitchen tasks, you really only need three core knives. Is this the best approach for everyone? Well, a professional chef might argue for more specialized tools, but for the home cook, this trio is your workhorse. Let’s break them down.

First up, the undisputed king of the kitchen: the Chef’s Knife. If you only buy one good knife, make it this one. Typically ranging from 8 to 10 inches in blade length (I personally prefer an 8-inch for its versatility and control), this knife is designed for a multitude of tasks. Its curved blade allows for the rocking motion used in chopping and mincing, while the sturdy spine and sharp edge can handle everything from dicing onions and carrots to slicing meat and disjointing poultry. It’s incredibly versatile. When choosing one, feel it in your hand. It should feel balanced, an extension of your arm, not too heavy, not too light. The material matters too – good quality stainless steel is common, offering a balance of sharpness, durability, and rust resistance. Don’t skimp here; a good chef’s knife is an investment that will last years if cared for properly.

Next is the Paring Knife. This is your detail-oriented friend. With a small blade, usually 2 to 4 inches long, it’s perfect for intricate tasks where the larger chef’s knife would be clumsy. Think peeling fruits and vegetables, deveining shrimp, hulling strawberries, or mincing small amounts of garlic or ginger. Its small size allows for precise control, especially for off-board tasks like peeling an apple directly into your hand (carefully, of course!). You’ll find yourself reaching for this little guy more often than you’d think. Again, look for a comfortable grip and a sharp, sturdy blade. It’s not as much of a financial investment as a chef’s knife, but still, quality counts.

Finally, the Serrated Knife, often called a bread knife. This knife has a long, tooth-like edge, designed to saw through foods that have a tough exterior and a soft interior. Its most obvious use is for slicing bread without squashing it, but it’s also fantastic for slicing ripe tomatoes (goodbye, mushy tomato slices!), citrus fruits, and even roasted meats with a crispy skin. The serrations grip the surface and cut through cleanly. An offset handle, where the handle is higher than the blade, can be a nice feature as it provides knuckle clearance. A blade length of around 8 to 10 inches is usually good. These three knives – chef’s, paring, and serrated – will cover almost everything. Maybe later you’ll want a boning knife or a cleaver if your cooking style demands it, but start here. You’ll be surprised how far they take you.

The Anatomy of a Knife (And Why It Matters More Than You Think)

Before we even get to holding a knife, it helps to understand its parts. Knowing the anatomy of a knife isn’t just trivia for food nerds; it actually helps you understand how to use it better and choose a good quality one. It’s like knowing the parts of a car helps you be a better driver… well, maybe a slight exaggeration, but you get the idea. Let’s dissect a typical chef’s knife.

First, the blade. This is where all the action happens. The sharp cutting part is called the edge. This can be straight or serrated, as we discussed. The very front of the blade is the tip or point, which is used for piercing or delicate work. The back, unsharpened edge of the blade is the spine. A thicker spine generally indicates a stronger, more durable knife, good for heavier tasks. The part of the blade closest to the handle is the heel, which is often used for tasks requiring more force, like chopping through tough nuts or chicken bones (though for bones, a cleaver is often better). The flat side of the blade is just called the… well, the side or face, useful for crushing garlic cloves once you’ve lopped off the ends.

Then there’s the handle. This is what you hold, obviously. Handles can be made from various materials: wood, plastic, composite materials. What’s most important is that it’s comfortable and provides a secure grip, even when your hands are wet or a bit oily. The shape and size should fit your hand well. This is where personal preference really comes in. Some like a contoured handle, others prefer something straighter. The end of the handle is called the butt.

Connecting the blade and the handle is a critical area. Many quality knives have a bolster, which is a thick band of steel between the blade and the handle. The bolster adds weight and balance to the knife, and it can also act as a finger guard, preventing your hand from slipping onto the blade. Not all knives have a prominent bolster, especially some Japanese-style knives, which often have a more direct transition. Finally, there’s the tang. This is the part of the blade steel that extends into the handle. A full tang means the steel runs the entire length of the handle, visible along the spine and underside. Full tang knives are generally considered stronger and better balanced. A partial tang means the steel only goes partway into the handle. For a workhorse like a chef’s knife, a full tang is highly desirable. Understanding these parts helps you appreciate the craftsmanship and make informed choices when buying.

Mastering the Grip: The Foundation of Good Control

Okay, you’ve got your knife, you know its parts. Now, how do you hold the darn thing? This is, without a doubt, one of the most crucial aspects of good knife skills. The right knife grip gives you control, precision, and safety. The wrong grip… well, that leads to inefficiency and potential owies. There are a couple of common ways people hold knives, but one is generally preferred by chefs and experienced cooks for most tasks, especially with a chef’s knife.

Many beginners instinctively use what’s called the handle grip, where all fingers are wrapped around the handle, like holding a hammer. While this might feel secure initially, it actually offers less control over the blade’s tip and can lead to fatigue more quickly. Your wrist and forearm are doing more work than necessary. It’s not *wrong* for every single task, but for general chopping and slicing, there’s a better way.

The preferred method is the pinch grip, sometimes called the blade grip. Here’s how it works: You grip the blade itself with your thumb and forefinger, pinching the sides of the blade just in front of the bolster (or where the bolster would be). Your remaining three fingers then wrap comfortably around the handle. Why is this better? The pinch grip makes the knife an extension of your hand. It gives you much finer control over the angle and movement of the blade, particularly the tip. You’re guiding the knife from closer to its working end. It might feel a little awkward at first if you’re used to the handle grip, I know it did for me. I kept wanting to revert. But stick with it! Practice this grip with your chef’s knife. Hold it, get a feel for the balance. You’ll notice you can make more precise movements with less effort. This grip is fundamental for most cutting techniques, from rocking chops to fine slicing. It truly is a game-changer. Maybe I should clarify that for very tough items or when using a cleaver for heavy whacks, the grip might modify, but for your everyday chef’s knife work, the pinch grip is your loyal companion.

The Claw: Your Non-Cutting Hand’s Best Friend

So, you’re holding the knife like a pro with that pinch grip. What about your other hand? The one holding the food? This hand, often called the guide hand, plays an equally vital role in safe and efficient cutting. Its primary job is to hold the food steady and to protect your fingers. And the best way to do this is by using a technique called ‘the claw’ grip.

Imagine your fingers are curled inward, like you’re gently gripping a ball, with your fingertips tucked under and your knuckles facing the blade. Your thumb is tucked behind your fingers, helping to hold the food. The side of the knife blade (not the edge!) then rests against your knuckles as you cut. Your knuckles act as a guide for the blade, ensuring that it moves straight up and down and that your fingertips are safely out of the way. As you slice, you slowly inch your clawed hand backward, guiding the food into the path of the blade for the next cut. It sounds a bit complicated when described, but once you try it, it makes perfect sense. I remember seeing chefs do this on TV and thinking it looked so professional. It is! And it’s incredibly practical.

Why is the claw so important? Safety, safety, safety. By keeping your fingertips curled under, they are shielded by your knuckles. If the knife were to slip sideways slightly, it would hit your knuckles, not your fingertips or nails. This significantly reduces the risk of cutting yourself. It also allows for uniformity in your cuts. Because your knuckles are guiding the blade and you’re moving your hand back in consistent increments, you can achieve much more even slices. Whether you’re aiming for thin slices of cucumber or thicker pieces of potato, the claw helps you maintain that consistency. It takes a bit of practice to get used to, especially coordinating the movement of both hands. Start slowly. Focus on the technique rather than speed. Speed will come naturally with practice. Don’t press the knife hard against your knuckles; it should be a light, guiding contact. This, combined with the pinch grip on your knife, forms the dynamic duo of safe and effective cutting.

Basic Cuts Part 1: The Slice and The Chop – Your Everyday Heroes

Now that we’ve covered holding the knife and positioning your guide hand, let’s get to the actual cutting. Two of the most fundamental and frequently used techniques are the slice and the chop. These will form the backbone of your prep work. They might sound simple, and in essence they are, but there’s nuance to doing them well.

Let’s start with slicing. Slicing is about creating relatively thin, uniform pieces from an ingredient. Think slicing cucumbers for a salad, onions for caramelizing, or mushrooms for a sauté. There are a couple of ways to slice. For softer items, or when you want very clean cuts, you might use a smooth, drawing motion, pulling the knife through the ingredient from heel to tip, or pushing it away from you. The key is to let the knife do the work; don’t force it. For many vegetables, you’ll use a rocking motion. If your ingredient is round, like an onion or potato, always create a flat, stable surface first by slicing a small piece off one side. Place the flat side down on the cutting board – a wobbly ingredient is a dangerous ingredient! Then, using your claw grip, guide the knife through the food, making even slices. The thickness depends on what your recipe calls for, from paper-thin to chunky.

Then there’s chopping. Chopping is a more general term and can refer to creating pieces of various sizes, often with less emphasis on perfect uniformity than slicing, especially for a ‘rough chop’. For a basic chop with a chef’s knife, you’ll often use a rocking motion. Keep the tip of the knife in contact with the cutting board, and raise and lower the heel of the knife, moving it forward through the food. Your guide hand, in the claw grip, feeds the food under the blade. This is great for quickly breaking down vegetables for stews, soups, or stocks. A fine chop means cutting things into much smaller, but still distinct, pieces, more uniform than a rough chop. This takes a bit more care. You might gather the roughly chopped items and go over them again with the rocking motion, or by holding the tip down and moving the handle up and down and side to side over the pile. Learning to control the size and consistency of your slices and chops will dramatically improve your cooking.

Basic Cuts Part 2: Dicing and Mincing – Precision Matters

Moving on from slicing and chopping, let’s talk about dicing and mincing. These cuts require a bit more precision and are essential for many recipes, especially when you want small, uniform pieces that will cook evenly and distribute flavor effectively. I used to think dicing was just…chopping small. And it kind of is, but there’s a method to the madness for achieving those neat little cubes.

Dicing means cutting food into uniform cubes. Recipes will often specify the size: small dice (about 1/4 inch), medium dice (about 1/2 inch), or large dice (about 3/4 inch). To dice something like an onion or a potato, you typically start by squaring it off (creating flat surfaces if it’s round). Then, you make a series of evenly spaced vertical slices, stopping just before you cut all the way through one end to keep it together. Next, you make horizontal slices, again, not cutting all the way through. Finally, you cut crosswise, and voila – neat little cubes fall away. It sounds like a lot of steps, but once you get the hang of it, it’s quite efficient. For softer items like bell peppers, you’d cut them into strips (julienne, which we’ll touch on, or just planks), then stack the strips and cut them crosswise into dice. The uniformity of diced vegetables is key for dishes like sautés, hashes, or a classic mirepoix (diced onion, carrot, and celery), ensuring everything cooks at the same rate.

Mincing is taking it a step further, cutting food into very, very fine, irregular pieces. This is most commonly done with garlic, ginger, fresh herbs, or shallots. The goal is to maximize the surface area, which helps to release more flavor and allows the ingredient to almost melt into the dish. To mince garlic, for example, you might first smash the clove with the flat side of your knife to easily remove the peel. Then, thinly slice it, gather the slices, and chop repeatedly using a rocking motion with your chef’s knife, keeping the tip on the board and using your other hand on the spine of the knife near the tip for stability and control. You continue chopping and gathering the pile until the pieces are as fine as you need them. For herbs like parsley or cilantro, you’d gather them into a tight bunch, slice them, then rock chop them to the desired fineness. Mincing requires a sharp knife and a bit of patience, but the flavor payoff is well worth it. Don’t try to rush it, especially with garlic – you don’t want to bruise it too much by smashing it aggressively during the mincing process itself.

The Rock Chop vs. The Push Cut: Finding Your Cutting Rhythm

When it comes to the actual motion of cutting with a chef’s knife, there are two main techniques you’ll see and use: the rock chop (or rocking motion) and the push cut. They are suited to different tasks and different styles of knives, and often cooks develop a preference or switch between them depending on what they’re cutting. Is one definitively better than the other? I don’t think so. It’s more about understanding them and using them appropriately. Let’s consider both.

The rock chop is probably what most Western cooks are familiar with. With this technique, the tip of the chef’s knife generally stays in contact with the cutting board, or very close to it. You then rock the curved belly of the blade down through the food, using the tip as a pivot point. Your cutting motion is primarily up and down with the heel and mid-section of the blade, while also moving the knife horizontally across the food. This method is excellent for chopping herbs, onions, nuts, and many vegetables. It utilizes the curve of a typical Western-style chef’s knife effectively and can be quite efficient for processing larger quantities of food. Your guide hand, in the claw position, steadily feeds the food under the blade. It can feel very rhythmic once you get into a groove. I find it almost meditative when I’m chopping a big pile of parsley this way, Luna purring nearby, probably dreaming of tuna, not parsley.

The push cut, on the other hand, is more common with Japanese-style knives (like a Santoku or Gyuto), which often have a flatter blade profile, though it can be used with Western knives too. In a push cut, you start with the tip of the knife slightly elevated and push the knife forward and down through the ingredient in a single, smooth motion, essentially slicing through it. The knife is then lifted and brought back to the starting position for the next cut. This technique can produce very clean, precise cuts and is often favored for slicing vegetables thinly or for tasks where you want to avoid bruising delicate ingredients. It requires a very sharp knife to be effective. Some find it gives more control for certain tasks. I’m torn sometimes between which I prefer for general veggie prep; often I find myself naturally using a hybrid, a slight rock with a forward push. Maybe I should clarify that the ‘pull cut’, drawing the knife towards you, is also a variation, often used for slicing proteins or very soft items.

Ultimately, the best technique depends on the knife you’re using, the food you’re cutting, and your personal comfort. It’s worth experimenting with both the rock chop and the push cut to see what feels most natural and effective for you. Many experienced cooks use a combination of techniques fluidly without even thinking about it. The goal is controlled, efficient, and safe cutting.

Keeping Your Edge: Honing vs. Sharpening – A Sharp Knife is a Safe Knife

We’ve mentioned this a few times, but it bears repeating: a sharp knife is a safe knife. It’s also a much more effective and enjoyable knife to use. A dull knife requires more pressure to cut, making it more likely to slip. It also tends to crush or tear food rather than slicing cleanly. So, how do you keep your knives sharp? This involves two distinct but related processes: honing and sharpening.

Honing is something you should do regularly, even every time you use your knife. Honing doesn’t actually remove much, if any, metal from the blade. Instead, it realigns the microscopic edge of the blade. With use, the very fine edge of a knife can get slightly bent or rolled over, even if you can’t see it. A honing steel (that long rod that often comes in knife sets) is used to straighten this edge back out, restoring its keenness. To hone your knife, hold the steel vertically, tip resting on a cutting board or towel (for stability and safety). Place the heel of your knife blade against the top of the steel at about a 15-20 degree angle. Then, draw the knife down and towards you, sweeping the entire length of the blade from heel to tip across the steel. Repeat on the other side of the blade. Do this a few times on each side (5-10 strokes per side is usually plenty). It should be a light, consistent motion. Honing keeps your sharp knife performing at its best between sharpenings.

Sharpening, on the other hand, actually removes a tiny amount of metal from the blade to create a new, sharp edge. This is necessary when honing no longer brings the edge back effectively, meaning the edge has become genuinely dull or damaged. How often you need to sharpen depends on how often you use your knives, what you cut, and the quality of your blades. For a home cook, it might be anywhere from a few times a year to once every year or two. You can sharpen knives yourself using whetstones (water stones or oil stones), which requires some practice to maintain the correct angle. There are also various manual and electric knife sharpeners available that can simplify the process, though some purists argue they can remove too much metal or not give as fine an edge as stones. Alternatively, you can take your knives to a professional sharpening service. I used to be intimidated by whetstones, but after watching a few tutorials and practicing on an old knife, it’s quite a satisfying skill to learn. The key is consistency in your angle. A dull knife is frustrating and dangerous, so making sharpening and regular honing a part of your routine is crucial for good knife work.

Practice, Patience, and Safety First! Your Journey to Knife Mastery

So, we’ve covered the essential knives, how to hold them, the basic cuts, and how to maintain your blades. What’s next? Well, like any skill, mastering knife work takes practice and patience. You won’t become a whiz overnight, and that’s perfectly okay. I remember when I was first seriously trying to improve; my diced onions looked more like abstract art. It takes time for your hands and brain to develop the muscle memory and coordination.

The best way to practice is simply by cooking regularly. Start with softer, easier-to-cut vegetables like zucchini or cucumbers before moving on to harder ones like carrots or butternut squash. Don’t aim for speed initially; focus on technique and safety. Speed will come naturally as you become more comfortable and confident. Be mindful when you’re cutting. Pay attention to what you’re doing. This isn’t the time to multitask or get distracted. A moment of inattention is when accidents happen. I once tried to answer a text while chopping celery – bad idea, luckily just a very minor nick, but lesson learned! Keep your focus on the task at hand.

Always use a stable cutting board. A board that slips around is a recipe for disaster. Place a damp paper towel or a non-slip mat underneath your cutting board to keep it secure. Choose a board that’s large enough for the task and made of a material that’s kind to your knives (wood or plastic are generally good; avoid glass, stone, or metal as they will dull your blades very quickly). Keep your fingers tucked using the claw grip. Curl them under! And always cut away from yourself when possible. If a knife falls, let it fall. Never try to catch a falling knife. It’s a reflex, I know, but train yourself out of it. The floor is easier to repair than your hand. These might seem like obvious points, but they are the bedrock of safe kitchen practice. And remember, it’s a journey. Some days your cuts will be perfect, other days not so much. Don’t get discouraged. Every meal you prepare is another opportunity to refine your skills. Enjoy the process, embrace the learning curve, and soon you’ll be chopping, slicing, and dicing like you’ve been doing it your whole life.

Wrapping It Up: The Sharp Path Forward

Well, there you have it – a pretty deep dive into the world of essential knife skills. We’ve journeyed from understanding why these skills are so crucial (hello, evenly cooked and beautiful food!) to picking out your core team of knives, getting the grip right, and mastering those foundational cuts. We even touched on the Zen of keeping your blades in tip-top shape. It might seem like a lot of information, but remember, this isn’t about achieving perfection on day one. It’s about building a solid foundation that will make your time in the kitchen more efficient, safer, and honestly, a whole lot more enjoyable. I still remember the satisfaction when my diced vegetables finally started looking like, well, dice! It’s a small victory, but it feels good.

My challenge to you, if you’re feeling inspired, is to pick one thing from this article to focus on this week. Maybe it’s practicing that pinch grip until it feels natural. Perhaps it’s dedicating 15 minutes to dicing an onion as uniformly as you can, without worrying about speed. Or maybe it’s finally investing in a decent chef’s knife if you’ve been struggling with a subpar one. Small, consistent efforts compound over time. Before you know it, you’ll be gliding through your prep work with a newfound confidence and skill that will reflect in every dish you create. Will you always make perfect cuts? Probably not, I still make wonky ones when I’m tired or rushing. But will you be better, safer, and more efficient? Absolutely.

Ultimately, cooking is a craft, and like any craft, the tools and techniques you use matter. Your knives are arguably your most important tools. Learning to use them well is an investment in yourself as a cook and in the quality of the food you share with others. So, embrace the journey, be patient with yourself, keep those fingers tucked, and enjoy the incredibly satisfying rhythm of a sharp knife working its magic. What will you create next?

FAQ

Q: What’s the single most important knife for a beginner to own?
A: Hands down, a good quality 8-inch Chef’s Knife. It’s the most versatile knife in the kitchen and can handle the vast majority of cutting tasks, from chopping vegetables to slicing meat. Invest in a decent one, and it will be your best friend.

Q: How often should I actually sharpen my knives, as opposed to honing them?
A: This really depends on usage. For an average home cook, sharpening might be needed every 6 months to a year, or when you notice that honing no longer brings back the blade’s sharpness effectively. Honing, on the other hand, should be done very regularly, ideally just before each use or every few uses, to maintain the edge.

Q: Is it really that bad to put my good kitchen knives in the dishwasher?
A: Yes, it really is! Please don’t do it. The harsh detergents, high heat, and potential for banging against other items can dull the blade, damage the handle, and lead to corrosion. Always hand wash your good knives with warm soapy water and dry them immediately.

Q: What’s the best type of cutting board material to use to protect my knives and for safety?
A: Wood (like maple or walnut) and plastic (polypropylene) cutting boards are generally the best choices. They are relatively soft, so they won’t dull your knife edge quickly. Wood boards can be more hygienic if properly maintained (oiled, cleaned well). Plastic boards are often dishwasher safe. Avoid glass, ceramic, marble, or slate cutting boards as they are very hard and will rapidly dull your knives and can even chip them.

@article{essential-knife-skills-for-confident-home-cooking,
    title   = {Essential Knife Skills for Confident Home Cooking},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/essential-knife-skills-every-cook-needs/}
}