The old saying, “you are what you eat” isn’t quite accurate. If you want to be in control of what you eat, then more accurately, “you are what you cut.” If you’re not cutting, then you’re not cooking. It’s that simple.

For many, getting comfortable with a knife can take time, but discipline will pay off. With practice, you’ll increase your confidence, control, and ability to execute quickly and safely. All too often people choose not to cook because the slicing and dicing of ingredients is too much of a challenge and; therefore, considered a chore.

The key to using a chef’s knife is to train your hands to apply precise, rhythmic cutting motions. As a result, you’ll be able to prepare food quickly and confidently even before you turn on the stove. By applying the correct motion for a variety of cuts, you’ll be able to prep meals more quickly.

People who know how to handle a knife effectively and with confidence naturally cook more and, in turn, people who cook more generally lead healthier lifestyles. For this reason, knowing how to handle a knife is perhaps one of the most important life-skills.

This lesson focuses on how to cut using a chef’s knife. You will learn how to grip a chef’s knife, how to position your guide hand and the mechanics of the rolling technique. You will also learn the various ways to position your knife and hands based on the ingredient you are cutting. Finally, you will learn how to hone your knife in order to keep it nice and sharp.

Our promise to you!

If you watch this video, we will send you activities and group invites to practice. One activity alone, using a bench scraper (for you newbies), will dramatically improve your cutting skills in under 2 weeks even if practiced for just 5 mins a day. Seriously! Do this and your life as a cook will change forever.