Safe Knife Skills — Uygulama Modu

Grip the Knife Like a Pen

Place your thumb and index finger on the metal part of the blade where it meets the handle, and wrap your other three fingers around the handle.

2 min Even when you swing the knife in the air, you can feel your fingers guiding it rather than your wrist. Do not hold a knife with wet or greasy hands; it can slip.

Make a Claw with Your Other Hand

Curl your fingertips inward, with your nails closest to the knife; let your middle knuckle guide the side of the blade.

2 min The side of the knife touches your knuckle, and your fingertips stay back. If you lose the claw position, stop cutting and reposition your hand.

Slice the Vegetable

Glide the knife forward in one direction to make evenly thick slices.

3 min The slices are close in thickness and look even when held up to the light.

Cut the Slices into Cubes

Stack the slices, cut them into julienne strips, then crosscut them into evenly sized cubes.

4 min The cubes look roughly the same size, so they cook in the same amount of time.

Finely Chop Garlic or Onion

Keep the knife tip on the board and rock the blade to mince the ingredient finely with repeated cuts.

3 min The knife tip stays on the board while only the heel lifts. Keep the fingertips of your claw hand tucked back while rocking the knife.

Clean and Store the Knife

Hand-wash the knife after use (do not put it in the dishwasher), dry it, and store it in a block or sheath.

1 min The knife is dry and stored in a block or sheath, with its blade covered. Do not leave a knife in dishwater; it poses a hidden cut risk.

Pakistani Brown Rice and Vegetable Pilaf

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