In a professional kitchen, we have a mantra: “Mise en place” (pronounced meez ahn plahs). It means “everything in its place.” It’s not just a cute French phrase; it’s the foundation of efficient, restaurant-quality cooking. And the heart of great mise en place is your knife.
Why Your Knife is Your Best Tool
Your knife isn’t just for cutting; it’s for consistency. A proper, sharp knife makes cooking faster, safer, and ensures every piece of onion, carrot, or potato cooks at the exact same rate.
The Right Knife
For 90% of home cooking, you need one great knife: an 8-inch Chef’s Knife. It should feel balanced in your hand—not too light, not too heavy. Keep it sharp! A sharp knife is a safe knife because it cuts where you intend it to, without slipping.
The Safe Grip: The Pinch Grip
Forget gripping the handle like a baseball bat. To gain control and precision, use the Pinch Grip:
- Pinch the heel (the back) of the blade between your thumb and forefinger.
- Wrap your remaining fingers around the handle.
- This grip extends your control right to the blade, giving you power and accuracy for the rocking motion.
The Guiding Hand: The Claw
Your non-cutting hand (the one holding the food) is your defense. Shape your fingers into a claw:
- Curl your fingers inward.
- The knuckles (specifically the middle knuckle) guide the blade.
- The blade should rest against the middle knuckle, which acts as a fence, keeping your fingertips safe and tucked away.
- As you cut, slowly move the claw backward. Never let the blade go past your fingertips!
The Zen of Mise en Place
Before you turn on the heat, chop every vegetable, measure every spice, and have your sauces ready. When your food prep is complete and organized in small bowls, you can cook without stress. You move faster, you don’t burn the garlic, and you can focus on flavor. The pro secret is simple: Prep like a maniac, cook like a calm artist.
