HOW TO CUT, MINCING AND SHREDDING LIKE A PRO: PRACTICAL TIPS TO IMPROVE SPEED AND PRECISION IN THE KITCHEN
- Chef Yerika
- Feb 24
- 4 min read
Updated: Feb 26
If you've ever watched a professional chef cut ingredients quickly and accurately, you may have wondered how we do it. The key isn't just speed but technique. Good knife handling not only saves time but also improves food safety and presentation.
Think about how often you've tried to cut a tomato without crushing it or chopped an onion and ended up with uneven pieces. Learning to slice, chop, and shred accurately ensures even cooking, a better appearance on plates, and optimal flavor distribution in every bite.
In this guide, you'll not only learn how to do it, but also why it's important and what tricks professionals use to make the process more efficient.
Choosing the Right Knife for Every Task
Not all knives are created equal. Choosing the right one makes all the difference in cutting precision and ease. Here are the three essentials:
Chef's Knife (20-25cm): This versatile tool is perfect for slicing, chopping, and shredding almost any ingredient.
Paring Knife (7-10cm): This knife is ideal for smaller, more delicate tasks such as peeling fruit or de-veining chillies.
Serrated knife: Essential for cutting ingredients with complicated skin and soft flesh, such as tomatoes or bread.
A sharp knife is essential for precise and safe cuts. Sharpen it regularly for best performance.
How to Hold a Knife Correctly
The way you hold your knife influences your control and safety when cutting. Most beginners simply hold it by the handle, but there is a more effective way.
Pinch Grip: Hold the base of the blade with your thumb and index finger, while wrapping the rest of your fingers around the handle. This grip provides greater control.
Claw grip (for non-dominant hand): Bend your fingers inward and use your knuckles as a guide to avoid accidental cuts and maintain evenness in your cuts.
If you hold the knife too tightly, you will lose precision and mobility. Keep your hand relaxed and let the blade do the work.
Mastering the Three Basic Cutting Techniques
1. Slicing: Long and Uniform Cuts
Slicing is the foundation of all knife skills. Whether you're slicing tomatoes for a salad or chicken for a stir-fry, the key is uniformity.
Technique:
Make sure the ingredient is stable before cutting it. Cut it in half to create a flat base if it's round.
Use a rocking motion, keeping the tip of the knife in contact with the board as you lift and slide the back of the blade.
If you have trouble slicing tomatoes without crushing them, use a serrated knife or chill them in the refrigerator for 10-15 minutes before slicing.
2. Chopped: Consistent Cubes for Uniform Cooking
Chopping ingredients into cubes of the same size is crucial to achieve even cooking and better presentation.
Technique:
Cut the ingredient into slices of the same thickness.
Group the slices together and cut them into even strips.
Turn the strips and cut them into cubes of the desired size.
If you're chopping an onion, start by cutting it in half and place the flat side on the board for stability. Then, make vertical cuts without going all the way, continue with horizontal cuts and finish with perpendicular cuts to form perfect cubes.
To quickly dice a pepper, remove the top and bottom, split it open, remove the seeds, and cut it into strips before dicing.
The size of the dice influences the intensity of the flavor. Larger dice give more pronounced bites of each ingredient, while smaller dice integrate better into the recipe.
3. Crushed: Finely chop to enhance flavors
Crushing is ideal for ingredients like garlic, herbs and onions, where smaller pieces allow the flavors to distribute better.
Technique:
Start with a coarse cut to break down the ingredient.
Use a rocking motion with the knife, keeping one hand on the top of the blade for greater control.
Repeat until the pieces are small and uniform enough.
To crush garlic, first crush the clove with the side of your knife. This makes it easier to peel and softens its texture, making it easier to chop. You can also sprinkle a little salt on the garlic before crushing it to help it break down faster and release more flavor.
How to Improve Cutting Speed and Accuracy
The time it takes to chop ingredients depends on technique, not just speed. To chop faster and more accurately, follow these tips:
Always use a very sharp knife.
Place a damp cloth under the cutting board to prevent it from slipping.
Keep the ingredient stable by cutting it in half before you begin.
Use your knuckles as a guide to control the direction of the cut.
Practice repetitive movements to gain confidence and speed.
To improve your skill, buy a bag of onions and practice chopping them. They are inexpensive and their texture improves your cutting technique.
Common Mistakes to Avoid
Many beginners make mistakes that slow down their work and increase the risk of accidents. Avoid the following:
Using a dull knife, which requires more force and increases the risk of cuts.
Holding the knife incorrectly, which reduces control and precision.
Cutting too hard instead of allowing the blade to do the work.
Not holding the ingredient or cutting board properly, which can lead to accidents.
LIKE IT OR NOT Practice Makes Perfect
Mastering slicing, dicing and shredding will not only make you look like a professional chef, but will also improve efficiency in the kitchen. Precision in cutting ensures better cooking and impeccable presentation.
Take the time to practice and you'll see how, little by little, your speed and precision improve. Next time you're in the kitchen, focus on one technique at a time and you'll see how cutting goes from being a chore to an essential skill.
What ingredient do you find most difficult to cut? Send me an email and I will share specific tips for cutting it with ease. info@chefyerika.com
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