Five Knife Cuts That Make You Faster Tonight

Speed in the kitchen has very little to do with moving your hands quickly. It comes from moving them the same way every time. Learn these five cuts and prep stops being the slow part of dinner.

First, the grip

Pinch the blade where it meets the handle between your thumb and the side of your index finger. Wrap the other three fingers around the handle. Your other hand forms a claw, fingertips tucked back, knuckles guiding the blade.

1. The slice

Tip on the board, push forward and down in one motion. Let the length of the blade do the work. Use it for onions, peppers and anything that should be cut cleanly and not crushed.

2. The dice

Cut into planks, then sticks, then cubes. For an onion, halve it through the root, make horizontal and vertical cuts towards the root, then slice across. The root holds it together.

3. The mince

Rough chop first. Then rest your free hand flat on the spine near the tip and rock the blade through the pile, sweeping it back together as you go. Garlic, ginger and herbs.

4. The chiffonade

Stack leaves, roll them into a tight cigar and slice across into ribbons. This keeps basil and mint from bruising.

5. The bias

Hold the knife at 45 degrees to the vegetable. Angled cuts expose more surface, so carrots and spring onions cook faster and look better.

A sharp knife is the safe one. A dull blade slips; a sharp one goes where you send it.

Keep a damp cloth under your board to stop it sliding, and keep a pair of kitchen shears nearby for herbs, bacon and anything awkward.