Every slow dinner starts with slow prep. The good news: you don't need talent, you need three things — a sharp knife, a flat board that doesn't slide, and the claw grip. Everything else is repetition, and repetition is exactly what week one of Foundations is for.
Start with the grip. Pinch the blade between thumb and forefinger just ahead of the handle, wrap the rest around it, and let the knife do the work. Then curl the fingertips of your guiding hand under — knuckles forward, nails back. The side of the blade rides your knuckles, and your fingers are never under the edge.
The five cuts that matter
- Rough chop: for stocks and long braises where shape disappears. Fast, forgiving, freeing.
- Dice: planks, sticks, cubes. Even size means even cooking — the whole game.
- Julienne: matchsticks for stir-fries and salads. Slow down; speed comes.
- Chiffonade: roll leafy herbs and slice into ribbons. No bruising, no black basil.
- Mince: garlic and ginger to a paste with salt as the abrasive. Maximum flavor, zero chunks.
Choosing a knife: an 8-inch chef's knife fits most hands; try before buying, and budget for a honing steel and a whetstone over a second knife. Herbs turning black? You're chopping with a dull edge and too much pressure — slice, don't crush.
Practice plan: one onion a day for two weeks, diced evenly. By day fourteen you'll be faster than your food processor — and far more precise.
