🔪 5 Knife Skills That Will Make or Break a Line Cook
🧤Your Knife Is an Extension of You
If you can’t move fast with a blade, you’re dead weight on the line. It’s that simple.
Knife skills aren’t just about cuts — they’re about flow, consistency, safety, and speed. These 5 fundamentals will either make you the cook people trust… or the one they avoid during service.
1. 🧅 The Perfect Dice
Clean edges. Even cubes. No ragged ends. This isn’t just for looks — it’s about even cooking and precise portions.
Practice with:
- Onions
- Zucchini
- Raw potatoes
🔥 Tip: Keep the tip of the knife down and use your knuckles as a guide.
2. 🌿 The Chiffonade (Without Slaughtering Herbs)
If your basil turns black, you’re doing it wrong. Chiffonade should be delicate, not crushed.
Use for:
- Herbs
- Lettuce
- Aromatics for garnish
🔥 Tip: Stack, roll, slice with a sharp blade and zero pressure.
3. 🍞 Consistent Slicing (for Bread, Proteins, and Beyond)
Jagged cuts on proteins or uneven bread slices? Total rookie move. Clean slices = pro plating.
Applies to:
- Terrines
- Bread
- Cooked meats
🔥 Tip: Long slicing motion, not sawing. Let the knife do the work.
4. 🐟 Filleting (Fish or Butchery Work)
Not everyone is on butchery, but being able to break down a fish without mangling it earns major respect.
Essential for:
- A la carte seafood
- Raw prep stations
- Daily specials
🔥 Tip: Use flexible fillet knives and follow the bone — not your ego.
5. ⚡ Speed, Without Sloppiness
You’ve seen the TikTok chefs chopping fast — now do it accurately. Fast is useless if the cuts are trash.
Focus on:
- Uniformity
- Blade control
- Station setup
🔥 Tip: Count your cuts — 5 onions in 5 minutes, clean and even, every time.
🧠 Final Thoughts from the Line
No matter how good your palate is, no one cares if your brunoise looks like a crime scene. Knife skills are the foundation of everything we do. If you want to lead the line, you better master the blade.
