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Once you know how to hold a knife properly you’ll wonder how you ever managed in the kitchen otherwise! I’ve never understood why people prefer a food chopper to a nice chef’s knife.
If you know how to hold a knife properly (which, by the way, does not include putting your index finger along the knife’s back), you can chop an onion or any other vegetable just as fast — if not faster — than the food chopper.
Never mind the fact that it’s less to wash, something I always aim for when I’m in the kitchen. The fewer dishes to load in the dishwasher (or worse … hand wash) the better!
Plus, there’s something quite satisfying about running a knife over a wooden cutting board … the sound, the motion … it just feels good.
I was going to go on and on about knife skills, technique, etc., but then I found a website that does it all for me, and has great pictures, too.
Or, you can check out this video from The Kitchn: How to Master Basic Knife Skills. Sometimes watching someone else is what it takes to have that light bulb moment!
Once you get good at using a chef’s knife (or, another favorite is a Santoku knife), there’s no turning back.
Add a nice wooden cutting board and your days as a “food chopper” are history!
