If you love spending time in the kitchen, your knife is probably your best friend — and your cutting board is its trusted partner. Together, they handle everything from mincing garlic to carving a roast. But even the best tools need the right technique behind them.

Here are five simple but powerful knife skills that chefs swear by — and that any home cook can master to prep faster, waste less, and cook with more confidence.

1️⃣ The Proper Grip

Before you even make your first cut, how you hold your knife matters. Many beginners hold the handle at the very back, but pros know to “choke up” — pinch the blade where it meets the handle with your thumb and forefinger, then wrap your other fingers around the handle.

This gives you more control, reduces wrist fatigue, and makes every slice smoother and safer.

Tip: A steady board is just as important as a good grip. A solid hardwood board like The True Board stays put and gives you a safe surface to work on.

2️⃣ The Rock Chop

For herbs, garlic, or small vegetables, the rocking motion is your best friend. Keep the tip of your knife on the board and rock the blade up and down in a gentle arc, guiding the food underneath with your other hand.

This technique keeps your cuts even and your fingers safe — just curl your guiding hand into a “claw” so your fingertips stay out of harm’s way.

3️⃣ The Pull Cut

When you’re slicing softer foods like tomatoes or fresh bread, don’t just push straight down. Instead, slice with a gentle pull — let the blade do the work. A sharp knife and a stable board will help you make clean, precise cuts without crushing delicate ingredients.

4️⃣ The Julienne

Want restaurant-style veggie strips for salads, stir-fries, or garnishes? Learn the julienne.

Start by cutting your veggie (like a carrot or pepper) into manageable pieces. Square off the edges to make it stable, then slice into thin slabs. Stack those slabs and slice them again into thin matchsticks.

It’s a small touch that instantly makes your dishes look more polished.

5️⃣ The Confident Carve

Carving meat — whether it’s a roast chicken, brisket, or a holiday turkey — can feel intimidating, but it doesn’t have to be.

The trick is to use a sharp, sturdy knife and let gravity help. Position your meat on a stable board with a good juice groove to catch drippings. Find the natural seams in the meat, work slowly, and cut against the grain for tender slices.

A well-designed board like The True Board makes carving easier by keeping your meat in place and catching every drop of juice for serving or sauces.

🧑‍🍳 Putting It All Together

Better knife skills mean less waste, faster prep, and safer cooking. Start simple — work on your grip, learn to guide your blade, and pay attention to your board. Small improvements each day will make you feel more at home in your kitchen.

✨ One More Thing

Good technique is only half the story — good tools matter too. A sharp knife and a solid, well-cared-for cutting board make every cut feel smoother and more satisfying.

Whether you’re chopping herbs or carving a roast, a sturdy board like The True Board supports your knives, protects your counters, and keeps you in the flow.

Here’s to sharper skills, better meals, and enjoying the simple craft of cooking — one slice at a time.