THE ROCKING CUT Always keep the point of the knife on the cutting board when cutting. Lift the central part of the blade above the food with a rocking motion and, moving the knife forward, cut the food into fine slices or strips or dice it as you push it below the blade.
The two main types of motion are the rocking motion and the slicing motion. The rocking motion is used for chopping and involves moving the knife back and forth in a rocking motion, using the tip of the blade to guide the cut.
In General:
Knife blades are always placed with the cutting edge toward the plate. No more than three of any implement are ever placed on the table, except when an oyster fork is used in addition to three other forks.
Handling a knife:
Keep fingertips curled under the hand that is holding the food. Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board. Secure your cutting board with a damp paper towel or non-slip mat.
According to Indy100, the “knife rule” refers to an old superstition that claims it's bad luck to close a pocket knife that someone else has opened. Naturally, if someone hands you a pocket knife they've already opened, it isn't exactly the safest exchange to begin with.
Cutlery placement
Forks should be set to the left of the plate, with knives placed to the right, blade edges facing inwards Soup spoons should be placed on the right of the knives. 3. Place the dessert fork and dessert spoon above the plate, with the fork prongs facing right and the spoon bowl facing left.
Always keep the point of the knife on the cutting board when cutting. Lift the central part of the blade above the food with a rocking motion and, moving the knife forward, cut the food into fine slices or strips or dice it as you push it below the blade.
Move the knife in a rocking, tip-to-heel motion to cleanly slice a food all the way through. Slide the fingers of your claw hand back and move the knife (not the food) after each cut. Experienced chefs use the knuckle of their middle finger as a width guide for slices.
Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Handle kitchen knives carefully by their handles; don't pile them into the sink or dishpan, but wash them one by one and rack them with handles up.
If you use a knife block, store them upside down
"The best knife blocks allow knives to rest suspended without the blade rubbing against any machine material. If you want to be extra gentle on your knives and your block has vertical slots, put the knives in with the spine down and cutting edge facing up."
When we're cleaning knives, we need to remember some really important things. First of all, when we're carrying the knives to the sink we need to hold them carefully by our side with the blade facing down, just like we would with scissors.
To eat most things, hold the knife in your dominant hand (usually right) with your index finger on top, extending over the handle. Your other fingers are curled around the handle. Hold the larger fork in your other hand with tines pointing down, and your index finger extending down the handle on the top.
#25: According to Russian folklore, a knife laying with the sharp side up means that murderers are being born while it is left this way.
It's important to be aware of the angle of your knife blade in relation to the cutting surface – this should be a completely perpendicular, 90-degree angle. The best way to ensure the proper angle is to cut with your head directly over the cutting surface and product.