Better Knife Skills: Simple Techniques for Home Cooks

Alright, let’s talk knives. Not in a scary, horror-movie kind of way, but in the way that can totally transform your time in the kitchen. I’m Sammy, and here at Chefsicon.com, we get a lot of questions about cooking. But you know what’s often overlooked? The absolute bedrock of good cooking: basic knife skills. It sounds so simple, maybe even a bit boring, but trust me on this one. Getting comfortable and proficient with a knife is like unlocking a secret level in your culinary game. It’s not just about chopping vegetables faster; it’s about precision, consistency, safety, and honestly, a surprising amount of zen. I remember when I first moved to Nashville from the Bay Area, I was all about soaking in the food scene, but my own kitchen adventures felt… clunky. My chopping was uneven, things took forever, and I had a few too many near misses with my fingertips. Luna, my rescue cat, would just sit there judging me, I swear. It wasn’t until I consciously decided to work on my knife techniques that things started to click. Suddenly, prep wasn’t a chore, but a kind of meditative practice. My dishes looked better, cooked more evenly, and dare I say, tasted better? So, if you’re ready to stop wrestling with your veggies and start gliding through your prep like a pro (or at least a very competent home cook), you’re in the right place. We’re going to break down everything from choosing the right knives to mastering those essential cuts, all without the intimidation factor. You’ll learn how to hold a knife properly, how to keep it sharp, and most importantly, how to use it safely and effectively. This isn’t about becoming a Michelin-starred chef overnight, but about building a foundation that will make every single meal you prepare a little bit better, a little bit easier, and a whole lot more enjoyable. And who knows, maybe you’ll find your own kitchen zen too.

Why Good Knife Work is Your Kitchen Superpower

So, why all the fuss about how you chop an onion? Is it *really* that big of a deal? I used to think, ‘eh, as long as it gets into the pot, who cares?’ Oh, how wrong I was. Think about it: almost every savory dish you make starts with some form of cutting. Whether it’s dicing an onion for a soffritto, slicing tomatoes for a salad, or mincing garlic until it practically melts into a sauce, your knife is your primary tool for transforming raw ingredients. Proper knife skills are not just about aesthetics, though consistently sized pieces do look more professional and appealing. More importantly, uniformity in size means uniformity in cooking. If your carrot pieces range from tiny slivers to giant chunks, guess what? The slivers will be mush by the time the chunks are even close to tender. This directly impacts the texture and flavor of your final dish. It’s a subtle thing, but it makes a huge difference. Imagine a stir-fry where some vegetables are perfectly crisp-tender and others are either raw or overcooked. Not ideal, right? Good knife work solves that.

Beyond even cooking, there’s the safety aspect. A dull knife, contrary to what you might think, is far more dangerous than a sharp one. Why? Because you have to apply more pressure, making it more likely to slip. And when it slips, it’s not going to be pretty. Learning the correct grips and motions drastically reduces the risk of accidents. It’s about control. When you control the knife, you control the cut, and you protect your fingers. I’ve had my share of minor nicks back in the day, usually when I was rushing or using a terrible, dull knife. Each one was a lesson learned, often the hard way. So, investing a little time in learning proper technique is also an investment in your well-being. And let’s not forget efficiency. Once you get the hang of it, your prep time will shrink dramatically. What used to take 30 minutes of awkward hacking can turn into 10 minutes of smooth, rhythmic chopping. That’s more time to enjoy the cooking process, or, you know, more time to pet Luna before she starts demanding dinner. It’s a genuine quality-of-life improvement for anyone who spends regular time in the kitchen. It’s one of those foundational skills, like learning to type properly, that just makes everything else easier down the line. It seems so basic, yet its impact is profound. It’s not just about making food; it’s about the craft of cooking, and every craft starts with mastering its tools.

Your Knife BFFs: The Only Three You Really Need (Probably)

Walk into any kitchen store, and you’ll be bombarded with knife sets featuring a dozen different blades, blocks bigger than a small cat, and price tags that make your eyes water. Do you need all that? For the average home cook, absolutely not. In fact, I’d argue that for 90% of what you do in the kitchen, you really only need three key knives. Maybe I should say *primarily* three. There are always specialty knives for specific tasks, but let’s focus on the workhorses. First up, the undisputed king: the Chef’s Knife. Typically 8 to 10 inches long, this is your go-to for most chopping, slicing, dicing, and mincing tasks. Its curved blade allows for a rocking motion, which is super efficient for many techniques. If you’re only going to invest in one good knife, make it this one. Look for one that feels balanced in your hand – not too heavy, not too light. The material of the blade (high-carbon stainless steel is a good bet for durability and sharpness) and the comfort of the handle are key.

Next, you’ll want a Paring Knife. This little guy, usually with a 3 to 4-inch blade, is for all those smaller, more intricate tasks. Think peeling fruits and vegetables, deveining shrimp, hulling strawberries, or mincing a single clove of garlic. It’s an extension of your hand for detailed work where a big chef’s knife would be clumsy and dangerous. I use mine constantly. It’s perfect for those moments when you need precision over power. Again, comfort in the hand is paramount. You don’t need to spend a fortune, but a decent one will make your life much easier.

Finally, the Serrated Knife, often called a bread knife. This one has a long blade with tooth-like edges, designed to saw through foods with tough exteriors and soft interiors. Think crusty bread (obviously), ripe tomatoes (a game-changer if you struggle to slice them without squishing), or even citrus fruits. Trying to slice a loaf of artisan sourdough with a chef’s knife can be a frustrating, crumbly mess. A good serrated knife glides right through. Some people also like a utility knife, which is sort of a mid-sized option between a chef’s knife and a paring knife, but honestly, I find I can usually manage just fine with the main three. The key is to buy the best quality you can afford for these core knives, rather than a huge set of mediocre ones. Quality over quantity, always. And don’t get too hung up on brand names initially; focus on how the knife feels to *you*. It’s a personal tool, after all.

Holding Steady: The Knife Grip and Claw Combo

Okay, you’ve got your knife. Now, how do you hold the darn thing? This is probably the single most important aspect of knife skills, and it’s where a lot of home cooks, myself included back in the day, go wrong. The most common mistake is the ‘finger-on-the-spine’ grip or the ‘death grip’ where all fingers are wrapped tightly around the handle. These might feel intuitive at first, but they offer poor control and can lead to fatigue and accidents. The gold standard is the Pinch Grip (also known as the blade grip). Here’s how it works: you grip the handle with your last three fingers (middle, ring, pinky), while your thumb and forefinger ‘pinch’ the blade itself, just in front of the bolster (the thick part where the blade meets the handle). It might feel a bit weird initially, almost like you’re choking up on a baseball bat, but the control it gives you is unparalleled. Your hand and the knife become one cohesive unit, allowing for precise movements and significantly more power when you need it. Try it out, even without cutting anything. Feel how much more responsive the blade is?

Now, what about your other hand? The one holding the food? This is where the Claw Grip comes in. You curl your fingertips inward, like you’re holding a ball, so that your knuckles are pointing towards the knife blade. Your thumb should be tucked behind your fingers. The side of the knife blade then rests gently against your knuckles as you cut. This does two crucial things: first, it keeps your precious fingertips safely out of the path of the blade. Your knuckles act as a guide and a buffer. Second, it allows you to control the food securely and advance it steadily towards the blade for even slices. It’s a bit like your guiding hand is a fence, and the knife is moving along it. It takes practice to get used to, definitely. Your fingers will want to straighten out. But stick with it. I often tell people to imagine they’re making a little ‘cage’ for the food with their hand. The precision this allows for things like making very thin slices, or a fine dice, is incredible. Combining the pinch grip on the knife and the claw grip on the food is the fundamental partnership for safe and efficient cutting. It might slow you down at first, but as you build muscle memory, you’ll become much faster and more accurate than you ever were with less secure grips. It’s a game changer, seriously.

The Chop, The Slice, The Dice: Deconstructing Basic Cuts

So we’ve got the knife, we’ve got the grip. Now, let’s talk about what you’re actually *doing* with that knife. It’s not all just random hacking, though I’ve certainly been guilty of that in moments of extreme hunger or laziness. There are specific motions for specific cuts, and understanding them makes a world of difference. Let’s start with the Slice. This is a basic downward and forward (or backward, depending on the food and knife type) motion. For many vegetables, especially with a chef’s knife, you’ll use a rocking motion. The tip of the knife stays in contact with the cutting board, and you rock the curved belly of the blade through the food, moving the food forward with your claw-gripped guide hand. This is great for herbs, onions, celery, carrots – lots of things. The key is smooth, consistent strokes. Don’t force it. Let the weight of the knife and its sharpness do the work.

Then there’s the Dice. This simply means cutting food into uniform cubes. It usually starts with slicing your ingredient (say, an onion or a potato) into planks of your desired thickness, then cutting those planks into sticks (batons), and finally cutting the sticks crosswise into cubes. The size of the dice can vary – a large dice might be ¾ inch, a medium dice ½ inch, and a small dice ¼ inch. Consistency here is paramount, especially for even cooking. Think about a soup or a stew; you want all those little cubes of carrot and potato to be tender at the same time. This is where that claw grip really shines, helping you guide the food for even sticks and then even cubes.

And let’s not forget the Mince. This is basically chopping something as finely as possible, often without strict uniformity in shape, though you still want it pretty consistent in size. Garlic, ginger, fresh herbs – these are often minced. There are a couple of ways to do this. You can use the rocking motion with your chef’s knife, keeping the tip down and rocking back and forth over the pile of food, gathering it back together with the side of the blade periodically. Or, for smaller amounts, you can hold the tip of the knife down with your non-dominant hand (fingers flat on top of the blade, well away from the edge!) and use your dominant hand to chop up and down rapidly with the heel of the knife. I find this second method gives me a lot of control for a really fine mince on something like garlic. It’s almost therapeutic, the rhythmic tap-tap-tap. Understanding these basic motions – the slice, the dice, the mince – and when to use them is fundamental. It’s the vocabulary of knife work. And like any language, the more you practice, the more fluent you become.

Onion Tears and Carrot Coins: Your First Foray

Alright, theory is great, but knife skills are learned by doing. So, let’s get practical. What are the best things to practice on? My vote goes to two humble kitchen staples: onions and carrots. Why these? Well, onions are a fantastic teacher. They’re layered, they’re round (which presents its own challenges), and dicing an onion properly involves several key techniques. Plus, you’ll use diced onions in countless recipes, so it’s a skill you’ll constantly reinforce. And yes, they might make you cry, but think of it as a rite of passage! To dice an onion: first, cut off the top (stem end), but leave the root end intact – it holds the layers together. Peel off the papery skin. Place the onion cut-side down on your board for stability. Now, make vertical cuts down towards the root, but not all the way through it. The closer your cuts, the finer your dice. Then, make a couple of horizontal cuts, again towards the root but not through it. Finally, slice downwards across your previous cuts, and you’ll have a lovely dice. It sounds complicated, but once you see it done (YouTube is your friend here!) and try it a few times, it clicks.

Then there are carrots. They’re firm, so they provide good resistance for practicing clean cuts, and they don’t roll around quite as much as a perfectly round potato (though you should still square off one side for stability if needed). You can practice slicing them into coins (rondelles), then cutting those coins into sticks (batonnets), and then dicing those sticks. Carrots are also great for practicing that rocking motion with your chef’s knife. Remember the claw grip! Keep those fingertips tucked. Start slowly. Focus on making each cut deliberate and even. Don’t worry about speed at first; that will come naturally with practice and confidence. Your goal is consistency and safety. Maybe put on some music, take your time. It’s not a race. I remember when I was first seriously practicing, I’d buy a 5-pound bag of onions and just dice them all. Some went into the freezer for future meals, some just… well, they were practice. Luna seemed particularly unimpressed with the onion-scented apartment, but my skills improved! The point is, don’t be afraid to ‘waste’ a few veggies in the pursuit of skill. It’s an investment. And honestly, even slightly imperfectly diced practice onions are still perfectly good for soup.

Level Up Your Cuts: Julienne, Chiffonade, and Other Fancy Moves

Once you’re feeling comfortable with the basic slice, dice, and mince, you might be ready to add a few more refined cuts to your repertoire. These aren’t strictly necessary for everyday cooking, but they can add a touch of elegance to your dishes and are surprisingly useful. Let’s start with the Julienne. This is basically cutting vegetables into long, thin matchstick shapes, typically about 1/8 inch by 1/8 inch by 2 inches long. Think fancy carrots in a salad, or potatoes for shoestring fries. To do this, you’ll first cut your vegetable into thin planks, then stack those planks and slice them thinly into matchsticks. It requires precision and a steady hand, but the uniform look is quite striking. Is it essential for a Tuesday night dinner? Maybe not. But it’s satisfying to master. And it makes your salads look like they came from a restaurant.

Then there’s the Brunoise (pronounced BROON-wahz, if you want to be fancy). This is an even finer dice, essentially taking your julienned vegetables and then dicing them into tiny, perfect 1/8-inch cubes. It’s often used for garnishes or in very delicate sauces where you want the vegetables to almost melt away. It’s definitely a bit more time-consuming, and I’ll admit, I don’t break out the brunoise super often unless I’m trying to impress someone (or myself). But understanding the technique is valuable because it hones your precision to an even higher degree. It’s like the fine print of knife skills.

And one of my personal favorites for leafy greens and herbs: the Chiffonade. This technique is used for cutting things like basil, mint, or spinach into thin ribbons. You stack the leaves, roll them up tightly like a little cigar, and then slice thinly across the roll. The result is beautiful, delicate ribbons that are perfect for garnishing pasta, soups, or salads. It’s quick, easy, and makes a big visual impact. These ‘fancier’ cuts might seem intimidating, but they’re really just extensions of the basic principles you’ve already learned – control, consistency, and using the right part of the blade. Don’t feel pressured to master them all at once. Maybe pick one, like the chiffonade, and try it out next time you’re making a dish with fresh herbs. You might be surprised at how achievable it is, and how much it elevates the final presentation. It’s about adding tools to your culinary toolbox, not making things overly complicated.

Keep it Sharp, Keep it Safe: A Word on Knife Care

So, we’ve talked a lot about using knives, but what about taking care of them? This is crucial. As I mentioned earlier, a dull knife is a dangerous knife. It requires more pressure to cut, making it more likely to slip. A sharp knife, on the other hand, glides through food with minimal effort. So, keeping your knives sharp is paramount for both safety and efficiency. There are two main processes involved here: honing and sharpening. They sound similar, but they’re different. Honing realigns the very fine edge of the blade, which can get slightly bent or wavy with regular use. You do this with a honing steel (that long rod that often comes with knife sets). Honing doesn’t actually remove metal from the blade; it just straightens the existing edge. You should hone your knives frequently, even every time you use them for an extended period. It only takes a few strokes on each side of the blade, holding the knife at about a 15-20 degree angle to the steel.

Sharpening, on the other hand, actually removes a tiny bit of metal from the blade to create a new, sharp edge. This is done less frequently than honing – maybe a few times a year for a home cook, depending on use. You can use whetstones (water stones or oil stones), electric sharpeners, or take your knives to a professional. Whetstones offer the most control but have the steepest learning curve. Electric sharpeners are convenient but can sometimes remove more metal than necessary if used improperly. If you’re nervous about it, professional sharpening is a great option and often not very expensive. I was hesitant to try whetstones for years, worried I’d ruin my knives. But I eventually took the plunge, watched a ton of videos, and practiced on some older, cheaper knives first. It’s a skill in itself, and quite a satisfying one. But is it essential for every home cook to become a master sharpener? Probably not. The key is to *ensure* your knives get sharpened somehow, regularly.

Beyond sharpening, basic care involves a few simple rules. Never, ever put your good knives in the dishwasher. The harsh detergents, high heat, and potential for banging against other items can dull the blade, damage the handle, and even cause rust spots. Always wash your knives by hand with warm, soapy water, being careful of the sharp edge. Dry them immediately and thoroughly to prevent rust and water spots. And store them properly. Don’t just toss them in a drawer with other utensils where the blades can get nicked (and you can cut yourself reaching in). A knife block, a magnetic strip on the wall, or in-drawer knife organizers are all good options. Taking care of your tools is a sign of a good craftsperson, and your knives are arguably your most important kitchen tools. Treat them well, and they’ll serve you well for years, maybe even decades.

Kitchen Ninjas are Safe Ninjas: Top Knife Safety Tips

This might seem obvious, but it bears repeating: knife safety is non-negotiable. A trip to the emergency room is a surefire way to ruin your dinner plans (and possibly your appetite for cooking for a while). So, let’s drill down on some essential safety rules. First and foremost: pay attention. Most kitchen accidents happen when you’re distracted, tired, or rushing. If you need to turn away from your cutting board, put the knife down in a safe spot, blade away from you. Don’t try to multitask too much when you’ve got a sharp blade in your hand. I know it’s tempting to check your phone or chat animatedly, but focus on the task at hand. Luna has learned not to dart into the kitchen when I’m in serious chopping mode, and for good reason.

Always cut on a stable surface. Your cutting board shouldn’t be slipping and sliding around. If it doesn’t have rubber feet, place a damp paper towel or a thin, damp kitchen towel underneath it to keep it secure. This small step makes a huge difference in control. And speaking of cutting boards, use an appropriate one. Wood or plastic boards are generally best as they are somewhat forgiving to the knife’s edge. Avoid cutting on glass, ceramic, or stone surfaces – they’ll dull your knife incredibly fast and can be dangerously slick.

Another big one: never try to catch a falling knife. Just don’t. Let it fall. Step back. Your toes are more valuable than the knife. It’s a reflex for some people, but train yourself out of it. Similarly, when you’re washing a knife, don’t leave it submerged in a sink full of soapy water where you can’t see it. Wash it, dry it, and put it away immediately. When handing a knife to someone, if you absolutely must, offer it handle first, with the blade pointing away from them, or better yet, just put it down on a surface and let them pick it up. And always cut away from yourself. This seems like common sense, but it’s easy to get lazy or careless. The claw grip helps with this, as your guiding hand is naturally positioned to keep the blade moving away from your body. These rules aren’t meant to make you paranoid, but to foster a healthy respect for a tool that can be dangerous if mishandled. A little bit of caution goes a long, long way in preventing accidents.

From Clumsy to Confident: The Path to Smooth Slicing

So, you’ve learned the grips, the cuts, the safety rules. Now what? Now comes the part that requires patience and persistence: practice. There’s no magic shortcut to good knife skills. It’s all about developing muscle memory. At first, the pinch grip might feel awkward. The claw grip might feel unnatural. Your cuts might be uneven. That’s totally normal. Everyone starts there. I certainly did. My first attempts at dicing an onion looked more like an onion massacre. But with each practice session, your hands and brain start to connect. The movements become smoother, more intuitive. You stop having to consciously think about every little detail, and it starts to flow.

Don’t aim for speed right away. That’s a common mistake. Speed is a byproduct of good technique and confidence, not the goal itself. Focus on making consistent, accurate cuts safely. As your technique improves, speed will naturally follow. Think of it like learning a musical instrument. You don’t start by trying to play a complex piece at full tempo. You start slowly, note by note, until your fingers know where to go. It’s the same with knife skills. Set aside a little time regularly, even just 10-15 minutes a few times a week, to consciously practice. Maybe when you’re prepping veggies for dinner, slow down and really focus on your technique. Challenge yourself to make your dice more even, your slices thinner.

And don’t get discouraged if you don’t see results overnight. It takes time. Be patient with yourself. Celebrate the small victories – the first time you dice an onion without thinking too hard about it, or the day you realize your prep time has noticeably decreased. It’s a journey, not a destination. Even professional chefs are constantly refining their techniques. And honestly, there’s something incredibly satisfying about the process itself. The rhythmic sound of the knife on the board, the transformation of whole ingredients into perfectly prepped components – it can be a very mindful, almost meditative activity. I find it’s a great way to de-stress after a long day of marketing calls. So, embrace the practice. Enjoy the process of learning and improving. Before you know it, you’ll be wielding your chef’s knife with a confidence you didn’t think possible, and your cooking will thank you for it.

More Than Just Chopping: How Knife Skills Elevate Everything

We’ve gone through the nuts and bolts, the whys and hows of basic knife skills. But I want to circle back to something I touched on at the beginning. This isn’t just about mechanically processing food. Developing these skills can have a surprisingly profound impact on your entire relationship with cooking, and maybe even beyond. When you can prep ingredients efficiently and beautifully, cooking becomes less of a chore and more of a creative expression. You’re no longer battling the vegetables; you’re collaborating with them. This newfound ease and confidence can open up a whole new world of recipes you might have previously shied away from because the prep seemed too daunting. Suddenly, that intricate stir-fry or finely diced salsa feels achievable.

There’s also a deeper appreciation that comes with skill. When you understand the effort and precision that goes into, say, a perfectly julienned carrot, you appreciate it more, whether you made it yourself or you’re enjoying it in a restaurant. It connects you more closely to the food you eat and the process of its creation. It’s a small thing, but these small things add up to a richer culinary life. And, dare I say, there’s a certain quiet pride in mastering a practical skill, especially one that’s so fundamental. In a world that’s increasingly digital and automated, there’s something deeply satisfying about working with your hands, transforming raw materials with a simple tool. It’s a connection to a long tradition of culinary craft. I sometimes wonder if this focus on tangible skills is a sort of antidote to the often ephemeral nature of my marketing work. Creating a perfectly diced mirepoix feels very real, very concrete.

Ultimately, good knife skills empower you. They give you control in the kitchen, save you time, make your food taste and look better, and enhance your safety. But more than that, they can foster a sense of calm, competence, and even joy in the everyday act of preparing a meal. It’s an investment in yourself as a home cook, and the returns are delicious and multifaceted. So, pick up that knife, take a deep breath, and start your journey. It might just change the way you cook – and maybe even how you see your kitchen – forever. Who knew chopping an onion could be so… transformative?

Wrapping It Up: Your Culinary Edge

So there you have it – a pretty deep dive into the world of basic knife skills. We’ve covered why they’re crucial, the essential knives to own, the all-important grips, those foundational cuts, practice tips, and the often-overlooked aspects of knife care and safety. It might seem like a lot to take in, and honestly, when I first started getting serious about this stuff, it felt a bit overwhelming too. I remember thinking, “Am I ever going to get this pinch grip thing right?” But like any skill worth learning, it’s a journey of small steps and consistent effort. The goal isn’t to become a knife-wielding ninja overnight (though, that would be cool, wouldn’t it, Luna?), but to build a solid foundation that makes your time in the kitchen more efficient, safer, and ultimately, more enjoyable. Don’t aim for perfection right out of the gate; aim for progress. Pick one or two things from this article to focus on this week. Maybe it’s just practicing the pinch grip while you chop veggies for dinner, or finally investing in a decent chef’s knife if you’ve been making do with something subpar.

I truly believe that mastering these fundamental techniques is one of the most impactful things you can do to elevate your home cooking. It’s not about fancy gadgets or expensive ingredients; it’s about skill and understanding. It’s about transforming a mundane task into a mindful practice. Will every cut be perfect? Probably not, and that’s okay. Mine still aren’t always, especially if I’m rushing or distracted. But the confidence and competence you’ll gain will spill over into every aspect of your cooking. So, my challenge to you is this: commit to practicing. Even 15 minutes, a few times a week. Buy that bag of onions or carrots and just go for it. What’s the worst that can happen? You’ll have a lot of prepped veggies for soup? Sounds like a win to me. The kitchen is your domain; it’s time to own it, one slice, dice, and chop at a time.

FAQ

Q: What’s the single most important knife for a beginner to buy?
A: Without a doubt, a good Chef’s Knife, typically 8 inches long. It’s the most versatile knife and will handle the vast majority of your cutting tasks, from chopping vegetables to slicing meat. Invest in the best one you can comfortably afford; it will make a huge difference.

Q: How often do I really need to sharpen my knives?
A: This depends on how often you use them and what you cut. For most home cooks, sharpening (which removes metal to create a new edge) might be needed 2-4 times a year. However, you should hone your knives much more frequently, even before each significant use. Honing realigns the existing edge and keeps it performing well between sharpenings.

Q: I’m scared of cutting myself. Any tips for overcoming that fear?
A: It’s natural to be cautious! The best way to overcome fear is with good technique and practice. Focus on mastering the claw grip for your guiding hand – this is designed to protect your fingertips. Always use a sharp knife (dull knives are more dangerous because they require more pressure and can slip), and cut on a stable cutting board. Start slowly, focusing on control rather than speed. As you build confidence and muscle memory, the fear will lessen.

Q: Is it really necessary to learn all those fancy cuts like julienne or brunoise?
A: For everyday home cooking, no, it’s not strictly necessary. The basic slice, dice, and mince will get you through most recipes. However, learning cuts like julienne (matchsticks) or chiffonade (ribbons of herbs/greens) can elevate the presentation of your dishes and are useful for certain recipes. Think of them as leveling up your skills once you’re comfortable with the fundamentals. They also further refine your control and precision.

@article{better-knife-skills-simple-techniques-for-home-cooks,
    title   = {Better Knife Skills: Simple Techniques for Home Cooks},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/mastering-basic-knife-skills-techniques-for-home-cooks/}
}