🥩1. Use the Right Knife for Each Task
Selecting the proper blade makes a world of difference.

• Slicing: Use a thin, long blade, like a slicing knife or a Japanese Sujihiki, for clean, smooth cuts.

• Dicing: A chef’s knife or Santoku is ideal due to its versatility and control.

• Deboning: A boning knife, with its narrow and flexible blade, lets you maneuver close to bone without damaging the meat.

🥩2. Keep Your Knife Sharp
A sharp knife cuts effortlessly, reducing pressure and preserving texture.
Dull edges can crush food, causing juice to seep out and flavor to diminish.
Consider honing your knife frequently and sharpening when needed.

🥩3. Apply Proper Cutting Techniques

• Slicing: Use a smooth, forward-and-back motion to avoid tearing.

• Dicing: Lift the knife and cut straight down, employing a rocking motion for greater control.

• Deboning: Move close to the bone with small, careful cuts to maximize yield while avoiding waste.

🥩4. Maintain a Safe and Stable Cutting Surface
Always cut on a stable cutting board made from materials that are gentle on your blade, like wood or composite resin.
This prevents the knife from slipping and helps keep your cuts accurate.

🥩5. Take Your Time and Stay Mindful
Rushing can compromise both your technique and your safety.
Stay attentive, cut deliberately, and enjoy the process — cooking is an art, not a race.

Final Tip

Proficiency in slicing, dicing, and deboning comes from practice, patience, and choosing the right tools.
At ARTIDGE, we’re passionate about helping you become a master in your own kitchen — delivering a combination of artistry, control, and confidence with every cut.