Tips from the Experts Sharpen your Knife Skills

Knife skills videos to hone your cutting skills and slicing techniques

Here at Victorinox, we are not just experts in making knives. We’re also experts in using knives. Our team includes professional chefs, experienced butchers and trained cutlers. All this experience comes together with our extensive knowledge of stainless steel and its properties to make sure that we create kitchen knives with sharp blades and comfortable handles, helping you make the perfect cut.

Our knife experts share their knowledge with you. Do you want to hone your cutting techniques or learn some basic knife skills? Our videos will show you knife skills that go beyond just slicing and dicing. We’ll show you how to properly master your kitchen knife, plus teach you how to chop with flair, just like the pros.

For those who prefer to learn knife skills with an illustrated guide, we also have step-by-step instructions on how to cut various foods such as fish, beef or even onions properly.

How to Cut a Pineapple

To properly cut a pineapple, follow these steps:

  • Slice off the top and the bottom of the pineapple. Slice off the skin thinly, using a large kitchen knife.
  • Take a smaller kitchen knife and remove the eyes of the pineapple, by making two diagonal cuts either side of the row of eyes. This helps to minimize waste.
  • Remove the core – either by slicing the pineapple into rounds and cutting out the core using a round cookie cutter, or by cutting the pineapple into quarters lengthways and slicing out the core.
New

Swiss Modern Office Knife

lavender-lilac
New

Swiss Modern Carving Knife

cornflower-blue

Allrounder Cutting Board Big

black

How to Cut a Tomato

To dice a tomato into small cubes, follow these steps:

  • Lay a tomato upside down and slice vertically but without cutting all the way through.
  • Turn the tomato 90 degrees and cut again – also without cutting all the way through.
  • Turn the tomato once more and cut – this time all the way through to make diced cubes.

Swiss Classic Tomato and Table Knife

red
CLP 4,490

Swiss Classic Utility Block, 6 pieces

white
CLP 54,900

Tomato and Kiwi Peeler

red

Alliance Sport Chronograph

white, 44 mm
CLP 379,900

Allrounder Cutting Board Big

black

How to Sharpen Your Kitchen Knife

Knife Sharpener

black
CLP 29,900

Swiss Modern Office Knife

Walnut wood
CLP 64,900

Swiss Modern Santoku Knife

Walnut wood
CLP 83,900

Fieldforce Chrono

black, 42 mm
CLP 419,900

Allrounder Cutting Board Big

black

How to Julienne

To julienne a carrot, follow these steps:

  • Cut off one side of the carrot to form a flat base, this will give you stability and help you to cut with more accuracy.
  • Tuck the fingers of your non-knife hand into a claw-grip. The knuckles of this hand serve as a guide for the blade, helping you to chop quickly but with control and without the risk of slicing a fingertip!
  • Slice the carrot into strips, using a slight rocking motion and moving the blade from the point to the heel.
  • To julienne, take one of the wide strips and slice it finely lengthways, pulling the knife towards you. The tip of the blade should be pointing down and the handle of the knife should be slightly raised as you pull.

How to Chop an Onion

To chop an onion, follow these steps:

  • Peel and halve the onion. You may wish to keep the stalk in place, as it can make the next steps slightly easier.
  • Slice the onion longways without cutting all the way through. Don’t forget to tuck the fingers of your non-knife hand into a claw grip for safety and control.
  • Use a slight rocking motion, where the direction of the knife is always moving from the point to the heel of the blade.
  • Make 2-3 horizontal incisions (again without quite cutting all the way through).
  • Then slice with a rocking motion crossways to make a fine dice.

How to Brunoise

 To brunoise a leek, follow these steps:

  • Halve the leek.
  • Tuck the fingers of your non-knife hand into a claw grip.
  • Julienne the leek by pulling the knife towards you, cutting the leek into long thin strips. The tip of the blade should be pointing down and the handle of the knife should be slightly raised as you pull.
  • Brunoise the leek by taking a small bunch of the julienne strips and cutting finely crossways to make a fine dice.
  • Cut with a slight rocking motion so that the blade is always moving from the point to the heel of the knife.

The Rock Chop

To rock chop, follow these steps:

  • Remove the leaves of the herb from the tougher stalk.
  • Tuck the fingers of your non-knife hand into a claw grip.
  • Chop the herb into smaller pieces.
  • Form a pile of the roughly chopped herb leaves and place the blade of the knife directly onto the pile. 
  • Use the fingers of your non-knife hand to lightly hold the blade (being careful not to get too close to the sharp edge) and hold the blade end of the knife more or less in the same place.
  • At the same time, move the handle of the blade up and down, and back and forth across the pile of herb leaves. 
  • Do this repeatedly until the herb is chopped as finely as you need.

 

Swiss Modern Santoku Knife

Walnut wood
CLP 83,900

Tomato and Kiwi Peeler

yellow
CLP 4,490

Multipurpose Kitchen Shears

red
CLP 13,900

Alliance Sport Chronograph

black, 44 mm
CLP 419,900

Allrounder Cutting Board Big

black

Table Fork

orange

Table Spoon

orange