Avoid chopping on metal, glass, or stone cutting boards. These can dull your knives. Consider getting two cutting boards. Use a wooden one to chop vegetables or fruit and use a plastic one to chop meat.
You could also use non-slip mats, wet paper towels, or poster putty underneath the cutting board.
Don’t chop food with small knives (like paring knives) since the knife could become stuck in the food or you may cut yourself. Avoid using it for small jobs, like peeling food or cutting bread.
If the knife blade has been bent off center because of frequent use, you can also use a honing steel to push the blade back into balance. [4] X Research source Do not wash your knife in the dishwasher. Wash in hot soapy water and dry by hand.
While you can still chop while completely holding the handle with your entire hand, you won’t have the best range of movement. The index finger and thumb should look like they’re pinching the sides of the blade.
This might not feel natural when you start practicing, but it’s the best way to prevent kitchen accidents.
Practice keeping your thumb tucked in. If you notice your thumb sticking out while you’re cutting, stop and tuck your thumb in again. Practice while going a little slower until it becomes a habit.
The cross chop is good for chopping foods that will cook down, since the pieces may not be uniform.
Keep your thumb away from the blade and continue to hold the food steady. You won’t be rocking the blade as you tap chop.
The rock chop works well with a chef’s knife because the blade is slightly curved. This makes it easy to rock the blade as it chops.
