Turn your non-dominant into a claw-like formation, and place it on top of your ingredient, with your fingertips curled away. Your knuckles will press into the ingredient and your thumb, tucked behind, will help stabilize.

The flat part of the blade should be flush against your knuckles and you should move your claw backward as you slice. This not only keeps the ingredient secure, but it also ensures that if your knife slips, it’s also hitting the flat part of your knuckles instead of slicing into your fingers.

If you know how to hold a knife like a professional chef, your cuts will be cleaner, your slices thinner, and your cubes more even.

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