How to Properly Slice and Dice

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As the banner of our blog states, we want to teach you how to cook and not what to cook. One of the first things a new cook (and some times an older cook) needs to learn is how to use his tools, and one of the most important tools is the knife.

One of the talking heads on TV once said the most important thing that a cook needs to know is how to dice. If not done correctly you could end up with no fingers and no dinner.

Your Knife

The first thing you should consider is the knife itself. It should be the best you can afford.  It is better to have two or three really good quality knives than a drawer full of so-so knives.

Your knife should be able to hold an edge (stay sharp).

More people are hurt by dull knives than sharp ones. The reason why is simple. If you are trying to force the knife through something you have trouble controlling it.  When using a knife, control is the first step in safety.

Along these same lines, this is a time when size matters.

You need a knife that fits the job. Don't try to dice an onion using a paring knife.

I prefer to use the chef knife. It is big enough to grip, heavy enough to help slice.

If you have kept it sharp, slicing and dicing will be easy.

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Need a New Knife?  Click Here to Browse.

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Your Fingers

The main thing to say about fingers is this: “keep them out of the way”.

Whether slicing or dicing, Keep your fingers tucked in.

That is, have the ends of your fingers pointed back toward the palm of your hand. This should have the second joint of your fingers pointed down. These fingers will provide a guide for the knife as you slice down.

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Keep Your Fingers Safe by Honing Your Knife Regularly.

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Your Slice

The slice can be either thick or thin.  Hold the object you’re slicing as above with the part you want to be sliced off sticking out in front of your fingers. Put the point of the knife on the cutting board and, using your fingers as a guide, bring the knife down. Imagine a hinge where the point of the knife and the cutting board. 

To make the next cut don't move the knife or your hand, simply use your thumb and slide the food forward and repeat.

Your Dice

To dice, use the tip of your knife to make small slices in the food without cutting all the way through. Then do the same going down. Then use the slicing technique to finish off your dice.