Knife Skills for Beginners Cooking: How to Cut Vegetables and More

Good knife skills are the foundation of efficient, safe, and enjoyable cooking. Whether you're prepping a simple salad or a full dinner, knowing how to properly cut ingredients can save time, reduce waste, and even improve flavor. This guide is perfect for beginners looking to sharpen their technique in the kitchen. From vegetables and herbs to fruits, meat, and cheese—we’ve got you covered.

In this guide, ChopChop USA will walk you through step-by-step instructions to master cutting techniques for a variety of ingredients:

Vegetables

How to Cut Vegetables

• Tip: Use a stable cutting board and keep your fingers tucked under ("the claw" technique).
• Slice carrots, celery, and onions using a rocking motion with your knife.
• Use uniform cuts for even cooking: dice, julienne, or slice.

How to Mince Garlic

• Smash the clove with the flat side of your knife.
• Remove the skin, then finely chop with a rocking motion.
• Sprinkle with a pinch of salt to help break it down into a paste if needed.

How to Cut Herbs Without Bruising Them

• Stack and roll herbs like basil into a tight bundle.
• Use a sharp knife to slice gently (chiffonade technique).
• Avoid over-chopping which releases bitter oils.

How to Cut Bell Peppers

• Slice off the top and bottom, make a slit down the side, and open it flat.
• Remove seeds and white ribs.
• Cut into strips or dice as needed.

How to Cut Tomatoes Without Squishing

• Use a serrated or very sharp chef’s knife.
• Slice gently using a sawing motion.
• Avoid applying too much pressure.

How to Cut Cabbage for Coleslaw

• Slice cabbage in half through the core.
• Remove the core and slice the halves into thin shreds.
• Use long strokes for even cuts.

How to Cut Broccoli Florets

• Turn the broccoli upside down and slice the florets away from the thick stalk.
• Trim large florets in half through the stem for even cooking.
• Peel and slice the stalk for soups or stir-fries.

How to Cut Cauliflower Without a Mess

Quarter the cauliflower and cut the core out from each section.
Break the florets apart with your hands or slice gently with a knife.
Work over a large bowl to catch loose crumbs and pieces.

How to Cut Celery Sticks

• Trim the top and bottom of the stalk and rinse thoroughly.
• Cut stalks into 3–4 inch sticks for snacking or dipping.
• Slice thinner if using in soups, salads, or stir-fries.

How to Cut Asparagus Ends

• Hold a spear at both ends and bend gently until it snaps.
• Use the snapped spear as a guide and trim the rest with a knife.
• Peel thick spears if needed for even tenderness.

How to Cut Leeks Properly

• Cut off the dark green tops and the root base.
• Slice the white and light green parts in half lengthwise and rinse well.
• Lay flat and slice into half-moons or thin rings.

How to Cut Green Onions

• Rinse the stalks and trim the root end and any wilted tips.
• Slice the white part thinly for cooking or stir-fries.
• Chop the green tops for garnish, dips, or salads.

How to Cut Jalapeños Without Burning Your Hands

• Wear gloves or hold the jalapeño with a paper towel.
• Slice lengthwise and remove seeds and ribs with a spoon.
• Chop into strips or dice crosswise as needed.

How to Cut Eggplant for Grilling

• Trim the top and bottom of the eggplant.
• Cut into ½-inch thick rounds or lengthwise planks.
• Salt the slices and let sit for 15–20 minutes, then pat dry.

How to Cut Sweet Potatoes Safely

• Slice a thin piece off one side to create a stable base.
• Cut into rounds, planks, or cubes depending on your recipe.
• Use a sharp knife and apply steady pressure—sweet potatoes are dense.

Fruits

How to Cut Fruits

• Use a paring knife for small fruits and a chef’s knife for larger ones.
• Peel, if needed, then slice, wedge, or dice based on the recipe.

How to Cut Mango with Seed

• Stand the mango upright and slice down each side of the flat seed.
• Score the flesh in a grid pattern without cutting through the skin.
• Flip inside out and slice the cubes off.

How to Cut Avocado Safely

• Slice lengthwise around the seed.
• Twist to open. Tap the seed gently with your knife to remove.
• Slice or cube the flesh while still in the skin, then scoop out with a spoon.

How to Cut Zucchini

• Trim the ends.
• Slice into rounds, half-moons, or sticks depending on your dish.

How to Cut Kiwi Without Peeling

• Slice the kiwi in half crosswise or lengthwise.
• Use a spoon to scoop the flesh cleanly from the skin.
• Cut into slices or cubes as desired.

How to Cut Grapes in Half

• Place a handful of grapes between two flat plates.
• Hold the top plate gently and run a knife horizontally between them.
• Cut slowly for clean halves without crushing.

How to Cut Apples for Apple Pie

• Peel the apple and cut it into quarters.
• Slice out the core from each quarter.
• Cut into thin, even slices for uniform baking.

How to Cut Pomegranate the Easy Way

• Score the skin around the equator without cutting deep.
• Twist the two halves apart and tap the back with a spoon.
• Let the seeds fall into a bowl of water—skins float, seeds sink.

How to Cut a Peach or Nectarine

• Slice around the fruit along the natural seam.
• Twist the halves apart and remove the pit.
• Slice or dice the flesh based on how you plan to use it.

How to Cut Lemons for Garnish

• Trim off both ends and cut the lemon in half lengthwise.
• Slice into thin half-moons or wedges.
• Remove seeds for a clean look.

Meat

How to Cut Meat Properly

• Use a sharp chef’s knife and cut across the grain for tenderness.
• Let meat rest before slicing to retain juices.

How to Cut Chicken Breast

• Butterfly for even cooking or slice into strips for stir-fries.
• Partially freeze for cleaner cuts if dicing raw chicken.

How to Cut Steak Against the Grain

• Identify the grain (direction of muscle fibers).
• Slice perpendicular to the grain to keep steak tender.

How to Cut Fish Fillet

• Use a thin, flexible fillet knife.
• Cut slowly and cleanly in one direction to preserve the structure.
• Remove pin bones with tweezers.

How to Cut Ribs After Cooking

• Let the ribs rest for 5–10 minutes after cooking.
• Flip the rack and cut between the bones from the back.
• Use a sharp knife for clean, even portions.

How to Cut Pork Tenderloin

• Let the meat rest for a few minutes after cooking.
• Slice crosswise into medallions or diagonally for larger pieces.
• Cut against the grain for tenderness.

How to Cut Raw Beef for Stir-Fry

• Freeze the beef for 20–30 minutes until firm.
• Slice thinly against the grain for tenderness.
• Cut into strips of equal size for even cooking.

How to Cut Cooked Chicken for Salad

• Let the chicken rest and remove the skin if desired.
• Slice into strips or cubes depending on the dish.
• Cut across the grain for juicier, more tender pieces.

How to Cut Salmon Skin Off

• Place the fillet skin-side down and hold the tail end.
• Run a sharp fillet knife between the skin and flesh at a shallow angle.
• Work slowly, pulling the skin taut as you slice.

How to Cut Shrimp for Sushi

• Peel and devein the shrimp, leaving the tail on if desired.
• Slice the shrimp in half lengthwise, starting at the belly.
• Press flat for nigiri or cut into small pieces for rolls.

Other Foods

How to Cut Tofu Without Breaking

• Drain and press tofu for 15–30 minutes to remove moisture.
• Slice with a very sharp knife into cubes, slabs, or triangles.
• Handle gently to avoid crumbling.

How to Cut Cheese Blocks

• Trim the edges to create a flat, even surface.
• Slice into rectangular sticks, small cubes, or thin sheets.
• Use a wire cutter or cheese knife for clean lines.

How to Cut Cheese for a Charcuterie Board

• Soft cheeses: wedge or scoop.
• Semi-soft: rectangular slices or cubes.
• Hard cheeses: thin slices or chunks with a cleaver or wire.

How to Cut Hard-Boiled Eggs Cleanly

• Let eggs cool completely and peel carefully.
• Use a sharp knife or egg slicer for even slices or wedges.
• Wipe the blade between cuts for smooth results.

How to Cut Butter for Baking

• Cut straight through the wrapped stick using the tablespoon markings.
• Slice into cubes if softening quickly or mixing into flour.
• Use a bench scraper for fast and clean cutting.

How to Cut Bread Without Crushing It

• Use a serrated bread knife for best results.
• Saw gently back and forth—don’t press straight down.
• Let the bread cool fully before slicing to avoid compression.

How to Choose the Best Chef’s Knife

A great chef’s knife is the single most important tool in your kitchen. Whether you’re slicing vegetables, mincing herbs, or carving meat, the right knife makes every task easier, safer, and more enjoyable. But with so many options out there—different shapes, sizes, materials, and price points—how do you choose the best one?

Here’s what to look for when buying a chef’s knife:

Choose the Right Size

Chef’s knives typically come in 6-inch, 8-inch, and 10-inch lengths.

• 8-inch knives are the most versatile and popular for home cooks—long enough to slice large produce but not too heavy to control.
• 6-inch knives are easier to handle for smaller hands or precise tasks.
• 10-inch knives are great for slicing big cuts of meat or large vegetables, but they require more skill and space.

Tip: If you’re unsure, start with an 8-inch knife. It's the best all-around choice.

Understand the Blade Shape

Most chef’s knives have a curved belly, which allows for a natural rocking motion when chopping. Some styles, like Japanese kiritsuke knives, have a flatter profile that excels at straight, downward cuts.

Think about your cutting style:

• If you rock the blade while chopping, go for a curved Western-style knife.
• If you prefer precise, push-cutting techniques, consider a Japanese-style blade.

Look for Quality Steel

The blade material affects sharpness, durability, and ease of maintenance.

• Stainless steel Kitchen Knife: Rust-resistant, low maintenance—great for everyday use.
• High-carbon steel: Sharper edge, but more prone to rust—requires careful drying.
• Japanese VG-10 or AUS-10 steel: Known for sharpness and balance between hardness and corrosion resistance.

A high-quality steel blade will stay sharper longer and resist chipping.

Test the Balance and Weight

A good chef’s knife should feel balanced in your hand—not blade-heavy or handle-heavy. Hold it where the blade meets the handle (the bolster).

• The knife should feel like a natural extension of your hand.
• Not too light (flimsy), not too heavy (tiring to use).

Everyone’s hand is different, so what feels perfect to one person may not work for another.

Pick a Comfortable Handle

Look for an ergonomic handle that’s comfortable to grip, even for long prep sessions.

• Wood handles feel traditional but can wear over time.
• Plastic or composite handles are durable and easy to clean.
• Full tang (metal running through the entire handle) offers the best control and durability.

Avoid handles that feel slippery or awkward.

Consider the Knife’s Maintenance Needs

• Hand-wash only—never put a chef’s knife in the dishwasher.
• Store in a knife block, magnetic strip, or blade guard to keep the edge sharp.
• Use a honing rod weekly to maintain alignment, and sharpen professionally or with a whetstone when dull.

A high-quality knife is an investment—but with good care, it can last decades.

ChopChop USA Recommends:

For home cooks who want a blend of professional performance and everyday ease, Whether you're prepping vegetables, slicing meats, or refining your knife skills, these tools are designed to deliver precision, comfort, and long-lasting value.

Titanium Cutting Board - Stronger than wood, safer than plastic

ChopChop USA Titanium Cutting Board is one of the Best Titanium Cutting Board For 2025. This sleek, durable cutting board is engineered to be scratch-resistant, hygienic, and easy to clean—ideal for everyday use in any kitchen.

Key Features

• Made from 100% Pure Titanium
• Scratch-resistant, antibacterial, and odor-resistant surface
• Non-slip rubber feet keep it steady during cutting
• Easy to rinse and wipe clean—no warping, no soaking

Double-Sided Titanium Cutting Board - Two sides, double the function

ChopChop USA Double-Sided Titanium Cutting Board is one of the Best Cutting Boards to Have in Your Kitchen in 2025. Designed for versatility, this cutting board features two surfaces—one for raw meat or seafood, one for fruits and veggies—keeping flavors and bacteria separate.

Key Features

• Double-sided cutting surfaces for safe, hygienic prep
• One side textured for grip, the other smooth for easy slicing
• Non-slip base and easy-to-carry handle
• Resists stains, odors, and knife marks

Stainless Steel Kitchen Knife - The perfect everyday companion for any kitchen

Crafted for durability and simplicity, the ChopChop USA Stainless Steel Kitchen Knife is ideal for home cooks who want a reliable blade for all-purpose use. From slicing onions to dicing sweet potatoes, this knife gets the job done quickly and cleanly—day after day.

Key Features

• High-quality stainless steel blade resists rust and stains
• 8-inch blade offers versatile, well-balanced performance
• Ergonomic, slip-resistant handle for safe and comfortable grip
• Easy to clean and maintain—great for busy home kitchens

Japanese Kiritsuke Knife - A precision blade for confident, refined slicing

Inspired by traditional Japanese craftsmanship, the ChopChop USA Kiritsuke Knife combines elegance with power. Designed for experienced users or those ready to elevate their skills, this knife is ideal for delicate slicing of fish, vegetables, and meat with exacting control.

Key Features

• Razor-sharp high-carbon stainless steel blade
• Distinctive Kiritsuke shape blends slicing and chopping versatility
• Hand-polished edge for ultra-precise cuts
• Full-tang construction for balance and strength
• Premium pakkawood handle adds comfort and style

Knife Block Set - A complete, organized solution for every cutting task

Why settle for one knife when you can have the whole team? The ChopChop USA Knife Block Set includes all the essentials—each designed for a specific task, from chopping herbs to carving meat. It’s your full kitchen toolkit in one sleek package.

Key Features

• Set includes chef’s knife, paring knife, bread knife, utility knife, and more
• Blades made from premium stainless steel for edge retention
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• Dishwasher-safe handles and easy hand-wash blades

Why Should You Choose ChopChop USA?

• Premium Materials – From high-carbon stainless steel to food-grade titanium, we use only the best to ensure durability, safety, and performance.
• Thoughtful Design – Ergonomic handles, dual-sided boards, and balanced blades mean more control, less fatigue, and better results.
• Safety First – Non-slip grips and surfaces help you cut with confidence and reduce the risk of accidents in the kitchen.
• Easy Maintenance – Our products are made to withstand daily use and clean-up, staying sharp, clean, and effective with minimal effort.
• All-in-One Solutions – From individual knives to full sets and cutting surfaces, ChopChop USA equips your entire kitchen with tools you can trust.

Conclusion

Mastering knife skills is a journey, and with practice, you’ll cut prep time and elevate your cooking. Remember: safety, sharpness, and technique are key. Invest in quality tools like the ones from ChopChop USA, and start cutting like a pro today.