You may have noticed that, at the start of every “How to Chop” tutorial, I keep plugging my post on knife safety. In fact, if you haven’t read it yet, here it is again (link).
The reason basically boils down to, I would hate for anyone to get hurt. And, particularly relevant to this blog, I would hate for anyone to be put off learning to cook because of it. But I have a slight confession to make: I break my own rules of knife safety.
Are you shocked? Anyway, the rule that I break on a regular basis is rule #2 – Always Cut Away from Yourself.
Now if you are going to break rule #2 of knife safety, it’s extra important that you have a good, sharp knife (rule #1). (I would also recommend you use a smooth, rather than a serrated, blade.) I know it seems counterintuitive, and I don’t mean razor-sharp, but you need to be able to push your knife through whatever you’re chopping with gentle pressure.
Which brings me to my second point – don’t slice. The type of motion you use with a knife will make a big difference to how safe it is. You are unlikely to cut yourself using just gentle pressure, but if you use a back-and-forth, sawing motion you probably will.
The safest way to cut towards yourself is actually to use your knife and thumb like a pair of scissors. This is a great way to peel or cut the blemishes out of vegetables. (My mum taught me this technique after I found out the hard way that I’m no good with a kitchen peeler…)
To make a ‘scissor grip’, hold the handle of the knife in the palm of your hand. Support the back of the blade with your forefinger for control, and use your other three fingers to make sure you have a solid grip. You can then use your knife and thumb like a really flexible pair of scissors! Why not try out the grip and pincer motion a few times to see how it feels, and if you want to try it on a vegetable?
If you are just getting to grips with basic knife skills, you may want to save this one for later. (I certainly didn’t start out breaking any rules – I was already quite confident with a kitchen knife before I tried this one!) But if you can master this technique, it can help you cook faster, and quite possibly freak out your friends in the process…