When holding your knife, make sure that your whole hand is on the handle, behind the bolster (that’s the part of the knife where the blade ends and the handle begins). This is called the handle grip. In between those professional sharpenings, I recommend using an at-home sharpener every week or two. After trying many different sharpening tools, I found that this one was the easiest and most effective to use. I use mine every week or two, just to keep my knives in tip-top shape. Use a cutting board A bonus tip: If you find that the cutting board slides around on your counter, put a dishtowel underneath to stabilize it. Cut through multiple vegetables or layers at once

There are a couple of tips that will help you to feel more in control and safe when you are chopping up food. Use a Proper Grip We’ve created a collection of demo videos of how to chop many common ingredients such as onions, garlic, belle peppers, avocados, and more in the most efficient ways possible. Using pre-prepped ingredients isn’t cheating For example, using minced garlic and pre-shredded carrots and cheeses can save you time and effort. It’s a trade off between the value of your time vs. money. Take a classIf you really want to up your chopping game or feel the need for more guidance, you might also consider taking a knife skills class at a local cooking school. The skills you learn will pay off nightly in your kitchen. In addition, a good pair of kitchen shears, like these ones which I really love, can also make easier work of cutting herbs, scallions, and other delicate foods. Make sure your knives are sharp Chop: This means things just need to be made smaller but not necessarily perfectly even. Usually about 1/4-1/3 inch across. Watch the video to learn the 3 knives you REALLY need, how to use them to cut onions, tomatoes, and other vegetables efficiently and safely, and how to sharpen them in seconds:

Rough Chop: This is the largest and most forgiving of chopping styles. The pieces don’t need to be very consistent, it is mostly about just taking the larger item and turning it into smaller pieces. No matter what food you’re chopping, whenever possible make the first step in your chopping journey be to create a flat side. Once you have that flat side, you’ll be able to keep the food much more stable, which will make everything go more smoothly. What Do Different Chopping Terms Mean? The easiest way to keep commercial use designs separate from those designs that are for personal use only is to create special folders for them on your computer and/or in your Silhouette Studio library. Simply call the folder “Commercial Use” and then create sub folders inside the main folder to organize the designs in any way you’d like - by theme, occasion, material, or designer. SVG can be used with Cricut Design Space, Silhouette Designer Edition, Brother Scan, Make the Cut (MTC) & Sure Cuts A Lot (SCAL); Selected items are only available for delivery via the Royal Mail 48® service and other items are available for delivery using this service for a charge.Whether you’re just learning how to cook or are looking for ways boost your skills and get things done faster, efficient chopping is one of the most effective ways that you can save time in the kitchen. But for some people, using a sharp knife is one of the most intimidating parts of the process, so I wanted to share information that will give you confidence, save you time, and keep you safer when it comes to chopping. How to Use a Kitchen Knife

But how do you sharpen knives? First, I recommend that you take your knives to be sharpened by a professional at least once a year. Most hardware stores offer this service as do some craft stores, such as Joann Fabrics.

Subscribe to Newsletter

Dice: Try to make the pieces more uniform and smaller than a chop, usually between 1/8-1/4 inch across.