Build a steady station
Set a sturdy board on a nonslip mat or a damp towel. Clear nearby clutter and keep the blade away from the edge of the counter. Choose a sharp knife that feels manageable.
Find your grip
Hold the handle comfortably. For control, pinch the blade just ahead of the handle with your thumb and index finger, keeping them above the cutting edge. There is no need to squeeze hard.
Protect your fingertips
Curl the fingers of your guiding hand into a loose claw, keeping fingertips and thumb tucked back. Work slowly. Create a flat side on round vegetables before slicing.
Dice an onion
Halve a peeled onion from root to stem and lay it flat. Make lengthwise slices toward the root without cutting through it, then cut across those slices. Small onions and slower cuts are good practice.
Finish safely
Set the knife down before reaching for anything else. Use the spine or a bench scraper to move food. Hand-wash, dry, and store it securely; never leave a knife hidden in a sink.
Your next kitchen exercise
Dice one onion slowly and evenly, then use it in tomato soup. Compare the size of the pieces before you start cooking.
