We’ve picked products we think you’ll love and may earn commission from links on this page. Read about why you can trust BBC Good Food reviews.
How to sharpen a knife and chop vegetables
Magazine subscription – Try your first 5 issues for only £5
Keep your knives sharp for optimum performance when chopping vegetables, dicing meat and more. See our expert tips for maintaining kitchen equipment.
Points to remember
- Make a claw shape with the hand you're holding the object in, tucking the tips of your fingers and your thumb in, using the flat of your knuckles as a guide for the knife.
- Cut a flat surface to rest the object you're cutting on so it doesn't slip. Square off round vegetables such as carrots, by shaving off all the round sides so you have a square block.
- Cut batons/julienne by cutting the block lengthways into even, thick/thin slices, stacking these up and then cutting through the slices in the same manner.
- Cut batons/julienne into dice/brunoise by slicing across into even cubes.
KNIFE SKILLSA sharp knife is safer than a dull one - sharpen on a steel, holding the blade at a 45 degree angle and stroking the blade downwards an equal amount of times on both sides.
KNIFE SKILLSBatons are roughly finger-size, julienne are like matchsticks. Dice are cubes made from batons. Brunoise are much smaller and made from julienne.
[monetizer101_shopping shop_id="823" template="3772" content_id="9386" /]