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Learn Knife Skills

Cut faster, safer and more evenly with the grips and techniques cooks rely on.

Free to start. Built from a single prompt. No credit card.

Good knife skills make cooking faster, safer and more even, because uniform pieces cook at the same rate. The foundation is surprisingly small: one good chef's knife kept sharp, a stable board, a pinch grip on the blade and a guiding hand curled into a claw. From there you learn a few motions, the rocking cut, the push cut and the slice, and a set of named cuts like dice, julienne and chiffonade. Learnr builds a personalized course of short lessons on grips, cuts, produce breakdown and knife care, so practice at the board improves with every meal.

How to learn Knife Skills, step by step

Set up a stable, safe station. Use a large wooden or plastic board and put a damp towel or non-slip mat under it so it cannot slide. Keep the area clear, and never try to catch a falling knife; step back and let it drop.
Learn the pinch grip and the claw. Pinch the blade just ahead of the handle between thumb and the side of your index finger, with the other fingers wrapped around the handle. Curl your guiding fingertips under so the flat of the blade rides against your knuckles.
Practice the rocking and push cuts slowly. With the tip on the board, rock the heel down through herbs or celery, moving the guiding hand back steadily. Then practice pushing the blade forward and down through carrots. Speed comes from consistency, so stay slow until the pieces are even.
Master the onion dice. Halve the onion through the root, peel it, make horizontal and vertical cuts toward but not through the root, then slice across. The root holds everything together. Repeat until each piece is roughly the same size.
Add classic cuts one at a time. Square off a potato or carrot into planks, cut batonnet sticks, then julienne thinner matchsticks and dice them into brunoise. Roll basil leaves tightly and slice thin ribbons for chiffonade. Short Learnr lessons on each cut and its uses help you choose the right one in recipes.
Keep the edge sharp and care for it. Hone with a steel before cooking to realign the edge, and sharpen on a whetstone or with a reliable sharpener when honing no longer helps. Wash knives by hand, dry them right away and never leave them hidden in a sink of water.

What you'll learn

Hold a chef's knife with a pinch grip and guide food with a claw
Dice an onion, mince garlic and break down common vegetables
Make classic cuts: batonnet, julienne, brunoise and chiffonade
Hone and sharpen a knife and keep it in good condition
Work safely and efficiently at a stable cutting station

What's inside your Knife Skills course

A sample path Learnr builds for Knife Skills. Your real course adapts to your goal and level.

1. Choosing knives and cutting boards
2. Grip, stance and the claw
3. Core motions: rock, push and slice
4. Classic cuts and sizes
5. Breaking down onions, herbs and other produce
6. Honing, sharpening and knife care

How long does it take to learn Knife Skills?

The grip and claw become natural within one or two weeks of cooking. Even, confident dicing and the classic cuts usually take a month or two of regular use, and real speed builds over many months. Daily cooking speeds this up more than occasional practice sessions.

What you need before you start

Nothing beyond a decent chef's knife of around 8 inches, a cutting board and some inexpensive vegetables to practice on.

Common mistakes to avoid

Using a dull knife because it seems safer. Dull blades need more force and slip off food, so keep the edge sharp.
Flattening the guiding hand with fingertips sticking out. Curl the fingers into a claw so the blade meets knuckles, not fingertips.
Scraping food off the board with the sharp edge, which dulls it quickly. Flip the knife and use the spine instead.

How Learnr builds your course

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Knife Skills questions, answered

What knife should I start with?

One good chef's knife covers most cutting tasks. A paring knife for small work and a serrated bread knife round out a basic set. Comfort in your hand matters more than brand.

What is the difference between honing and sharpening?

Honing realigns an edge that has rolled slightly and removes almost no metal. Sharpening grinds away metal to create a new edge. Hone often and sharpen only when honing stops restoring the cut.

What should I do if I cut myself?

Apply firm pressure with a clean cloth and raise the hand. Seek medical care for deep cuts, heavy bleeding or numbness. A basic first aid course is worth taking for anyone who cooks often.