🥕 Lesson 3.1 — Basic Cuts & Knife Control Drills

Key Ideas

• Master essential cuts: slice, dice, chop, julienne with consistency.
• Build control through measured motion and confidence.
• Improve speed and efficiency without sacrificing safety.

Lesson:

Every cook needs a foundation of clean, controlled cuts. The three basic motions — slicing, chopping, and rocking — form the core of knife fluency. Begin by squaring produce so it lies flat; stability prevents slips. Keep your guiding hand in a “claw” shape to shield fingertips while your blade slides smoothly along the knuckles. Use the full length of the blade to slice cleanly — avoid forcing downward pressure. For julienne cuts, start with thin planks, then stack and matchstick them for evenness. Dicing builds on this foundation by cross‑cutting lengthwise julienne. The goal is not speed but flow — consistent rhythm creates efficiency naturally. Train with soft vegetables first, then progress to denser items like onions and carrots. With time, each movement will become as natural as stirring a sauce — precise, reliable, and effortless.

Pro Tips

• 🥕 Square ingredients first for safety and uniformity.
• 🕒 Keep your knife rhythm steady — not fast.
• 🧂 Focus on control over pressure; the blade does the work.

Lesson Challenge

Practice the “Four C’s”: Control, Consistency, Cleanliness, Confidence. Dice an onion and julienne a carrot using proper hand placement and angle. Record yourself, analyze alignment and size uniformity, and repeat until cuts look identical.