Believe it or not, how you cut your food can make or break its flavor, texture, and even how it cooks. Whether you’re slicing a steak, chopping herbs, or dicing an onion, using the right technique ensures better taste, presentation, and efficiency in the kitchen. Here’s the best way to cut every type of food, and why it matters.
Steak – Slice Against the Grain for Tender Bites
Cutting steak against the grain shortens muscle fibers, making each bite more tender and easier to chew. If you cut with the grain, the meat stays tough and stringy. For the best results, let your steak rest before slicing to keep all the flavorful juices locked in.
Chicken – Slice at an Angle for Maximum Juiciness
When cutting cooked chicken, slicing at a 45-degree angle helps retain moisture and creates a more visually appealing presentation. Cutting straight down can cause the meat to shred, making it dry out faster. This technique works especially well for grilled and roasted chicken breasts.
Onions – Use the Root End for Even Slices
Keep the root end intact while slicing an onion to prevent it from falling apart and to maintain uniform pieces. Cutting this way also releases fewer sulfur compounds, meaning fewer tears while chopping. A sharp knife is key to making clean, precise cuts without crushing the layers.
Tomatoes – Use a Serrated Knife for Clean Cuts
A dull knife can crush a tomato’s delicate skin, releasing too much juice and making a mess. A serrated knife easily glides through without damaging the fruit, keeping slices neat and intact. Chilling the tomato slightly before cutting also helps maintain its structure.
Garlic – Smash Before Chopping for Maximum Flavor
Crushing garlic with the flat side of a knife before mincing releases its natural oils, intensifying its flavor. If you slice it instead of crushing, you get a milder taste, which is great for raw dishes. The finer you chop it, the stronger its flavor will be in your dish.
Bread – Saw Through with a Serrated Knife
Pressing down on bread with a straight-edged knife squashes it, ruining its texture. A serrated knife saws through without compressing the loaf, keeping the inside fluffy and the crust crisp. For the cleanest slices, use a gentle back-and-forth motion instead of pressing down.
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Cheese – Use the Right Knife for Different Textures
Soft cheeses like Brie require a thin-bladed knife (or even dental floss) to prevent squishing, while hard cheeses like Parmesan need a sturdy, sharp knife. Cutting cheese when it’s slightly chilled makes cleaner slices and reduces sticking. For crumbly cheeses like feta, a gentle press with a fork before slicing helps maintain structure.
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Watermelon – Quarter It First for Easier Slices
Instead of struggling with a whole watermelon, cut it in half, then into quarters before slicing into wedges. This makes handling and storing easier while keeping juice from spilling everywhere. If you prefer cubes, slicing it in the rind first before peeling makes for neater, more even pieces.
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Pineapple – Trim the Top and Bottom First
Cutting off the top and bottom of a pineapple before removing the skin creates a stable base for easier slicing. Following the natural ridges while cutting helps remove the tough eyes without wasting too much fruit. A sharp knife makes a huge difference when working through its fibrous texture.
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Peppers – Cut Around the Core to Avoid the Mess
Instead of cutting straight through the middle, slice around the stem and pull out the core in one piece. This keeps seeds from scattering everywhere and makes dicing much easier. Laying the pepper flat before slicing prevents it from rolling around and ensures even cuts.
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Avocados – Cut Into Quarters for Easy Peeling
Instead of scooping out the flesh with a spoon, quarter the avocado and peel back the skin for cleaner, more even slices. This method prevents mushy edges and keeps the avocado’s natural shape intact. A gentle twist after slicing in half helps remove the pit safely.
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Strawberries – Hull Instead of Slicing the Top Off
Instead of slicing off the top, use a small spoon or a straw to hull strawberries and remove the stem without wasting any fruit. This keeps the berry’s shape intact and makes for a better texture in desserts and salads. Cutting them lengthwise instead of into rounds creates a more elegant presentation.
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Cutting food the right way isn’t just about looks, it impacts flavor, texture, and even how efficiently it cooks. With the right techniques, you can maximize taste, reduce waste, and make meal prep a breeze. Whether you’re slicing steak, dicing onions, or chopping herbs, these small changes make a big difference in the kitchen. Try these methods out, and you’ll see why professional chefs swear by them!
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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