Essential Chopping Techniques

Keep your kitchen staff safe and efficient when preparing food with this guide to the top 5 essential chopping techniques. From how to hold food when chopping to different types of cuts, this guide is your go-to resource for training kitchen staff. Each guide features a video demonstration from F. Dick, helping you master each technique with ease.

The Claw Grip

The claw grip is a holding technique that keeps your fingers safe when chopping food. Utilising this grip can speed up your food prep times whilst ensuring you don't injure yourself.

Step 1 - Create the claw shape by resting the tips of your fingers on the food you're cutting, with your thumb behind them. Your knuckles should be the foremost part of your hand.

Step 2 - Use your thumb and little finger to secure the food. Your fingers should only provide stability and act as a shield for your fingers tips whilst you chop.

Step 3 - Pull your claw grip back across the food as you chop - don't push the food into the knife with it. As you chop, the knife should brush against your knuckles. Patience is key when learning this technique - don't rush.

The Tunnel Grip

The tunnel grip is a technique used when chopping foods that don't sit flush to the chopping surface, like potatoes, as it creates a clamp around the food to stop it moving when cut.

Step 1 - Use your index finger, middle finger and thumb to create a tunnel shape, placing your finger tips on the sides of the food. Arch the palm of your hand upward to create space for your knife.

Step 2 - Carefully guide the knife through the 'tunnel' and place the point of the knife on your chopping surface. Bring the knife down on the food whilst pulling the knife back towards you. You should have a strong enough grip that the food doesn't move but not too hard that it tires out your hand.

TIP: Always use the back of the knife to gather up chopped foods. Using the blade edge will make it blunt.

Mincing Technique

When it comes to chopping herbs and meat, mincing is the first technique most chefs think of. The technique utilises an up an down movement from the tip of the blade to the heel, using the full length of your knife blade.

Step 1 - Your grip is a major part of the mincing technique. Wrap your hand around the handle of your knife, getting a firm grip. With your other hand, lay your fingers over the back of blade, towards the tip - this is the hand that gives you control during chopping.

Step 2 - Lift the knife at the handle and lower it whilst keeping the point of the blade on the chopping surface. This creates a rocking motion that slices through herbs with ease.

Rolling Technique

Perfect for dicing chives, carrots and celery, this technique uses a rolling motion to get the finest chop. The rolling technique goes hand-in-hand with the claw grip technique, making them great techniques to practice together.

Step 1 - Line up multiple items in a row to cut to speed up food preparation. Using the claw grip to secure the food, place the tip of the knife on the chopping surface.

Step 2 - Push the knife down and forward with small movements in a fluid motion. This clean motion creates a clean chop. Make sure the tip of the blade doesn't leave the chopping surface to keep a rolling motion and maintain control.

Step 3 - Slide your claw grip back along the food as you chop to keep your fingers safe. If you're cutting multiple items, you can stop to recollect them and resume the rolling technique.

TIP:Don't worry if you're slow at first. Mastering the technique is key and speed will come with practice.

Lever Technique

Make quick work of hard foods such as melon and pumpkin with the level technique. A combination of force and a razor sharp blade ensure solid foods can quickly and effortlessly be chopped.

Step 1 - Start by placing your knife over the food at the angle you want to cut it. Point the tip of the knife toward the chopping surface.

Step 2 - Get a firm grip on the handle of the knife, and place the palm of your other hand on the spine of the knife. Keep your fingers pointed out straight to avoid injury.

Step 3 - Push down with both hands in one swift force for a clean cut.