How to Chop and Slice an Apple

Transcript: Types of Knives and How to Chop and Slice an Apple

Hello, this is Heather Petty. I am a chef and graduate student in the Department of Human, Nutrition, Foods, and Exercise at Virginia Tech. I have worked with the Department of Food Science and Virginia Cooperative Extension to develop a series of video clips to demonstrate how you can use some basic food safety tips and knife skills to keep your food safe during preparation.

In this demonstration, we will cover some of the knives found in the kitchen; how to hold a knife, and chopping and slice an apple.

Some of the knives that you should use are:
• Chefs knife for chopping and dicing;
• A serrated knife for slicing bread and tomatoes; and
• A paring knife for small tasks like peeling, seeding, and trimming fat from meat.

First, begin with washing your hands for 20 seconds.

With thumb and forefinger, grasp the blade of the knife where it meets the handle.

Rest the handle of the knife on the last three fingers. Never place index finger on top of the blade.

Use your other hand to guide the food along the knife.

With your guide hand placed on the food to be cut, curl your fingers like a claw, and keep your thumb and pink finger behind your other fingers.

When using your knife always cut in a rocking, circular motion. Push the knife forward as you lower it and slice.

Don’t lift the front of the knife off of the cutting board.

Remember to rinse the apple under cold, running water.

When chopping or slicing apples, first quarter the apple.

Place the apple quarter with the skin up and the apple “meat” face down on the cutting board. Cut into thinner slices.

Turn the slices horizontally and cut across.

Repeat the steps again for the remaining apple quarters.

Thank you for watching.

Remember, an ounce of prevention is worth a pound of cure.