Three Chopping Methods for the Everyday Chef!

Proper knife chopping methods can be lifesaving! Okay, maybe not “lifesaving”, but I think it’s safe to say that proper knife chopping methods can be finger saving and time saving! Below in this blog I will outline the three most basic chopping methods that are widely used by some of the most experienced chef’s in the industry today. The great thing about these methods is that the everyday hobby chef can perfect these methods!


Before trying any new chopping methods you should be sure to perfect the proper way to hold the knife (the pinch) you are using as well as learning how to guide a knife properly (the claw). It’s generally agreed that the “pinch” is the best way to handle and hold your knife.  Hold the handle of the knife with your middle, ring and pinky finger. The index finger should be on one side of the blade while the thumb will be place on the opposite side of the blade.

It’s very important to properly guide your fingers so as to be sure that you don’t have a side of fingers with your meal. ALWAYS keep your fingers curled backwards (like a claw). The section between the 1st and 2nd knuckle will safely act as your guide.


This chopping method will not work with chopping rocks *insert lame dad joke here*. Chopping rocks will only get you a broken blade so don’t attempt it. The chopping method actually garnered its name from the rocking motion you make while chopping. Grab your chef’s knife with the “pinch” and grab your pepper with your “claw” and move the handle of the knife up and down. The tip of the blade should remain on the cutting board.


The tap chop gets its name from the sound of the blade “Tapping” the cutting board. While chopping (remember to use the pinch and the claw) bring the middle of your blade down through the object your cutting. Simple as that!


The cross-chop is very similar to the rock chop. The blade of the knife stays on the cutting board while the handle of the blade lifts up and down, but the cross chop requires you to move the knife sideways. This method is perfect for mincing or fine chopping.

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