Mastering basic knife skills can dramatically improve your efficiency and safety in the kitchen. The five techniques every home cook should learn are the rock chop, julienne, brunoise, chiffonade, and the bias cut. Each serves a distinct purpose depending on the ingredient and the dish you're preparing.
The rock chop is your workhorse technique for herbs and vegetables, using a forward-and-down rocking motion while keeping the tip of the blade on the cutting board. For the julienne, cut ingredients into uniform matchstick shapes roughly one-eighth inch thick for even cooking.
Practicing these cuts for just ten minutes a day over two weeks will build the muscle memory needed to prep meals faster and more consistently.
