CKS 004| The Three Major Knife Movements

Understanding the three major knife cuts used in culinary knife skills will give you a simplified view point allowing you to streamline your prep and easily choose the proper technique to achieve your desired outcome.

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There are 2 Comments

Alan Clabaugh's picture

Do you choose a method depending on the food you chopping as well as what kind of result? because 3 of the methods appear to produce the same result..IE How do  you know what method to use draw, chop  rocking slide or back to front?


I know the chopping is very fast would that be a reason?


vs.say slicing for more precision?





jacob burton's picture

Hi Alan, great question.


You choose the method based upon what your desired result is. So the slicing motion is for slicing things like fruit and tomatoes. The chopping motion is good for cutting slices of harder vegetables like carrots, celery, onions, etc. The rocking motion is most appropriate for mincing something fine like garlic, onions, shallots, etc.


Let me know if you have any more questions.