How to cross chop safely (hand on top)
For cross chopping, keep one hand on top of the knife and chop through the pile while keeping fingers away from the blade.
He demonstrates cross chopping with the guiding hand placed on top of the blade/handle area, emphasizing it’s easy and safe because fingers aren’t near the edge. He also notes you can stop when the size is where you want it.
The short version
- Hand goes on top for control and safety.
- You control final size; smaller pieces give more flavour extraction.
What you need
- chef's knifeSharp
- cutting board
How to do it
- 1
Roughly chop the ingredient until it’s in a manageable pile.
Keep your hands out of the way during the rough chop.
Watch this step - 2
Place your guiding hand on top of the knife (not near the edge).
Fingers should never be in the blade’s path.
Watch this step - 3
Chop through the pile repeatedly until you reach your desired size.
Stop when you’re happy—chunkier vs finer is a texture choice.
Watch this step
What goes wrong
Putting fingers near the blade while mincing
Keep the guiding hand on top of the knife, not beside the edge.
Why it works
Hand-on-top control stabilizes the knife while keeping fingertips away from the cutting edge.
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