Slicing might just seem to be as simple as grabbing a knife and moving it up and down. As long as you get those smaller pieces, why worry about anything else, right? Slicing is more than just randomly shredding. It is an art and it has a direct impact on how your food will taste and look on the plate. This knife slicing guide will provide you with all the answers you need when it comes to slicing-related questions.

Keep reading as we give you all the tips you need to slice like a Michelin Star chef.

10 Cutting Tips: Knife Slicing Guide

Slicing is an art that involves precision and it can simply be defined as the process of cutting food into thin slices either by hand or by machine. When slicing, the slices should be neat and even. Primary slices can also be sliced down and processed even further to create other cuts that include diagonals and lozenges.

Slicing might seem like something so easy but in reality, it requires a perfect technique, that’s if you want to cut uniform, neat slices. It would also help if you checked out a few reviews to find some quality slicing knives and related products from quality brands that will not cost you too much money. This way you’ll start on the correct footing.

Let's look at a few tips you should take into consideration when slicing.

Top 10 Tips for Slicing Successfully

1. Choose the Correct Slicing Board

Always make sure that you purchase the correct slicing board. There are a variety that you can choose from. You can always check out the reviews and pick one with a price that aligns with your budget. Boards come in different materials and each has a different price. 

You can find a distribution company at your nearest location for your convenience. Plastic boards come at a cheaper purchase price but cleaning them is difficult. Wood is the perfect choice and bamboo is also feasible but the hardness will dull your blades faster. 

2. Secure the Cutting Board

Before you even begin slicing, you should make sure that your cutting board is secure. If it is constantly moving around as you cut or slice, it increases the chances of the knife slipping and injuring you. So make sure you limit movement on your cutting board by placing a damp paper towel under the cutting board or using a non-slip mat.

3. Use the Correct Knife

This one might seem obvious but most people just pick the knife closest to them and just get to it. You should have a variety of kitchen knives in your kitchen and there are different knives for different uses.

If you are slicing through bread loaves, use a bread knife and when you’re cutting sausages, use a sausage knife (or simply a slicing knife with a rigid blade), and so on. If you don’t have the appropriate knife, find a supplier with a variety of them in stock.

Restaurants and other establishments can use mechanical slicers like rotary slicers to produce neat and uniform slices. You can also invest in a mandolin slicer or a food processor that comes with a slicer attached for faster and more uniform slicing.

4. Protect Your Fingers

You should also be extremely careful when holding the food you intend to slice in place. Your fingers should always be curled inwards to form a claw and they should be away from the blade. Only the knuckles should have any sort of contact with the blade. Doing both these things religiously will hugely reduce any chances of accidents. 

Whenever you are slicing, you should hold the knife at an angle and place the food you intend to cut underneath the blade tip. You can use your hand to hold your food steady or you can use a carving fork. Make sure you are alert and make sure your fingertips are not too close to the edge of the blade. Only your knuckles should have any contact with the side of the blade.

When you decide to spice things up a bit and do diagonal slices, you should hold your knife at a 30-degree angle and move the blade in a downward motion and then forward.

5. The Sharpness

The next step is to ensure that your slicing knife is sharp, even if you’re just slicing bread. A sharp knife means more consistent and identical slices. Good quality knives come sharp and they have excellent edge retention. 

You can also consider getting a knife sharpener and learning how to sharpen the knife itself. If there is a need to do a bit of sharpening, you can use an electric sharpener or a sharpening stone.

6. Cut on a Flat Surface

No matter what you are chopping, always make sure you use the right tools and create a flat surface on the meats, breads, or whatever you are slicing. This is to ensure that your food does not wobble and stays steady as you slice it. If you are slicing through turkey, use a carving fork and lay it down as flat as possible to stop it from moving around. You can also watch a video or two if you need an illustration.

7. Handle the Knife Correctly

The grip will always directly influence your precision and your ability to cut uniform slices. You should avoid putting a finger on the blade, holding the knife too daintily, or holding it too far back on the handle. Holding your pro knife in the wrong way can result in accidents or slices that lack a consistent thickness. Always hold your knife handle firmly to achieve uniform slices. 

8. Practice Proper Cutting Technique

Avoid chopping aggressively in a downward motion. If you do this you might waste food and negatively affect the quality of your slices. Slice downwards and forward or use a rocking motion. You can think of the slicing as a wave and it will be easier for you to get the hang of it. 

9. Don’t Rush

It might be slightly tempting to slice all your cheeses and meat as fast as some of the chefs do on TV, but let’s keep in mind that they have years of experience. Never try to rush a slicing job even when you are slicing through a sandwich or two, you might make an error and cut yourself. Always move at a comfortable pace to avoid any accidents. 

10. Keep Your Knife Clean

After all is said and done, you should always keep your knives clean. You can include them when loading your dishwasher with your other cooking tools or you can hand wash them. Stainless steel knives tend to be highly resistant to corrosion, so you don’t have to worry about rusting. Thoroughly dry knives that are not as resistant and store them in a dry location. 

Our Favorite Slicing Knife

Our favorite is this 12-inch beauty from Cutluxe and you need to add it to your collection in the kitchen. It has a full-tang design with a Rockwell hardness that falls comfortably above 56. It cuts through meat with a high level of consistency and precision.

The granton blade edge of this knife helps you ensure that each cut is smooth and effortless This knife can easily cut through meats and you get a lifetime warranty after purchase at any store where it is in stock.

This knife is a pro knife and the stainless steel material keeps it is more resistant to corrosion and staining. You can also check out our slicing guide to help you get started if you are new to using these knives.