Safe Cutting Techniques

Step 1: Correct and Safe
Learn the proper techniques to get the most out of your kitchen knives and keep your hands safe. Curtis Stone will show you how to cut properly and safely with these easy tips.

Step 2: Sharp is Safe
Use a large chef's knife that is sharp -- cutting with a dull knife is more dangerous since the knife can slip off the food rather than cut into it easily. Always use a cutting board to protect the blade of the knife and help prevent it from becoming dull. The blade of a chef's knife is divided into three sections -- the tip, the midsection, and the base -- each serving a purpose.

Step 3: Flat-Bottom
To ensure the vegetables don't wobble around on the board while cutting, first cut them to form a flat-bottomed base. For instance, when cutting an onion, cut it lengthwise in half then lay it cut-side down. When cutting a potato or carrot, cut off a thin slice from one side then lay the flat cut-side down to finish slicing the vegetables.

Step 4: Tip First
When chopping an onion, first use the tip, or pointed end, of the knife to cut evenly spaced slices into the onion, leaving the onion attached at the root end. (Later, turn the onion 90 degrees, and with the midsection of the knife, cut crosswise through the slices to form small dices.)

Step 5: Midsection
Use the midsection of the knife for most slicing uses, such as cutting tomatoes slices, cutting apples into wedges, and carrots into rounds.

Step 6: Heel
Use the section closest to the knife handle, known as the base or the heel, when chopping herbs. Remember to keep the fingers of your guiding hand slightly curled under to prevent cutting them.

Items You'll Need for this GMC Trade Secret

• Chef's Knife