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.

Para cortar una zanahoria en juliana, siga estos pasos:

• Corte y separe un lado de la zanahoria para formar una base plana, esto le dará estabilidad y le ayudará a cortar con más precisión.
• Coloque los dedos de la mano que no sostiene el cuchillo de forma que sujeten en posición de garra. Los nudillos de esta mano funcionan como una guía para la hoja, lo que le ayuda a picar rápidamente pero con control y sin riesgo de rebanarse la punta de ningún dedo.
• Rebane la zanahoria en tiras usando un leve movimiento de vaivén y moviendo la hoja desde la punta hasta el talón.
• Para cortar en juliana, tome una de las tiras anchas y rebánela finamente a lo largo, moviendo el cuchillo hacia usted. La punta de la hoja debe estar apuntando hacia abajo y el mango del cuchillo de estar levemente elevado a medida que lo mueve.

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.

 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.