Knife Basics: Grip, Claw and Board

Hold the knife by pinching the blade just ahead of the handle. Curl the fingertips of your other hand under, so your knuckles guide the flat of the blade. Put a damp towel under the board so it can't slide. Keep the knife sharp, because a dull edge slips off an onion's skin and finds your hand instead. Rock the blade forward through the food; don't chop straight down. Every other cut on this site starts here.