Chopping & basic knife skills

Learning how to hold a knife and cut ingredients safely is a fundamental skill in cooking. Using a sharp knife can actually be safer than using a blunt one which is more likely to slip. Ensure children are supervised when using sharp knives, especially for the irst few times, until they feel more con ident.

BEFORE YOU START

First, secure your chopping board. If the board doesn’t have much grip, it can slip around on the work surface, which can lead to an accident. To prevent this, dampen a clean tea towel or piece of kitchen paper, wring out the excess water and place it under the chopping board, making sure the board is level.

Ensure the work surface is at the right height for you. If you’re working at the kitchen counter, you may need to use a step or chair, but make sure it’s not wobbly and won’t slip. The kitchen table can also be a good place to work.

Choose a knife that feels comfortable (not too large or heavy) and suitable for the job. For cutting something soft, like strawberries, bananas or mushrooms, this could be a cutlery knife. For harder ingredients, like onions, peppers and cheese, you’ll need something sharper.

Never run with knives – if you need to move around the kitchen while using a knife, keep it at your side, pointed down, as you would scissors.

When you’ve ‡inished chopping, place the knife next to the sink or wash it straightaway. Never submerge a knife in a sink full of water, as you may forget it’s there and cut yourself while you’re doing the washing-up.