Knife Basics

Introducing what I believe is one of the best innovations to ever come to the professional kitchen: the cutting glove. If you follow my work, you know I focus on the fundamentals. Today, I want to walk you through the basics of knife skills and why this simple tool can transform how you work safely in the kitchen.

I was first introduced to cutting gloves during my early days in a corporate kitchen environment. They were implemented as a core safety measure to reduce injuries and keep the team protected. In a professional setting where safety is non-negotiable, this product made an immediate difference. With a cutting glove on, you can work faster and with greater confidence, knowing you have an extra layer of protection against accidental cuts.

Understanding Your Knife

A quality kitchen knife is typically made from high-carbon stainless steel, which offers durability and edge retention. Knives come in different configurations—some feature a single integrated body, while others have a separate handle. Both designs work well; it comes down to personal preference and comfort.

Safety First: The Cutting Glove and Hand Placement

The cutting glove is your first line of defense. Paired with proper hand placement, it significantly reduces the risk of injury. When using a knife, keep your fingers tucked back on the hand holding the food. This simple technique, combined with a cutting glove, creates a protective barrier between your hand and the blade.

Proper Grip and Technique

Hold the knife with a firm grip, ensuring the handle sits comfortably in your hand. This stability gives you control and precision with every cut. Combined with tucked fingers and a cutting glove, you've got the foundation for safe, confident knife work.