As sibling site Gizmodo's Taste Test winds to a close, they tackle some of the most universally useful skills any aspiring home cook should have—namely, selecting, using, and caring for good knives.


The advice on which knives to get, how to keep them sharp, and even what cutting boards to use (only straight-up wood) comes from Norman Weinstein, the knife skills guy at New York's Institute of Culinary Education. Much of it is good, if oft-told, advice, but we particularly like his take on how to hold your blade:

Chef Weinstein's instruction for actually using a knife is all about relaxation. Keep your arms in a relaxed position and choke up on the knife: Your thumb and forefinger should be pinching the actual blade, not wrapped around the handle. It'll take some adjustment to hold the knife this way, but Weinstein reminds us, "You have to use the knife correctly before you can cut anything."


While you're rethinking your kitchen time, check out another chef's take on knife holding and cutting, and our own list of five must-have tools for any kitchen—which includes three decent knives and instructions on how to sharpen them, even if Weinstein suggests you should pay for professional service.

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You're Doing It Wrong: How to Properly Buy, Maintain and Use a Knife [Gizmodo]