Kitchen knives are a necessity for just about any type of cooking, but they can also be quite dangerous if used incorrectly. By learning the proper knife techniques, you can master the art of chopping, dicing, and slicing without risking injury.

1. Start with a clean knife. Although you may think that cuts are the only dangers caused my knives, bacteria is also incredibly hazardous to your health. Be sure to clean your knife with hot water and dishwashing soap before using.
2. Keep knives sharp. In order to guarantee fast, accurate cuts with minimal effort, you'll need to keep your knives sharp. You can do this by using a sharpening stone or by taking your knives to the store where you purchased them for sharpening.
3. Learn to chop. Chopping involves roughly cutting a food item into pieces, and it is likely the most common cutting technique. To properly chop something, grip the knife securely and place either the knife's tip or the corner closest to your hand firmly against the cutting board. Use your wrist as a fulcrum to pull the rest of the knife up and down, keeping that end against the cutting board the whole time.
4. Research other techniques. Dicing involves cutting into small, uniform pieces, while a chiffonade is how you properly cut herbs. You should also practice peeling things like apples or potatoes with a sharp knife.

Knife Skills: Different Types of Cuts [The Culinary Cook]
Top 10 Knife Skills [How Stuff Works]
Perfect Your Knife Skills With This Chef's Guide to Knives [Lifehacker]

CC-BY-2.0/Flickr/Joy

If you love to cook, you know how important it is to use the proper cutting techniques in every recipe. Many people don't know the proper names of these techniques, however, which often leads to using the wrong one. Here are three important types of cutting that are essential for everything from entrees to desserts.

1. Julienne. To julienne, you want to cut vegetables or other food items into stick-shaped pieces that are long and thin. Start by cutting the item into a square, then slice it into rectangular-shaped pieces lengthwise. Repeat the same step on each of the rectangles until you're left with pieces that resemble matchsticks.
2. Chiffonade. This type of cut sounds fancy, but it actually just refers to cutting herbs or thin leaf vegetables. Roll the herbs up into a tight tube, then roughly chop across with a sharp knife. It doesn't matter how the cuts look, just that the pieces are small enough to sprinkle throughout a dish.
3. Dice. Dicing is similar to chopping, but it creates entirely uniform pieces for dishes like stews or fruit salads. Begin with a rectangular shape and continue to cut it both directions until you're left with uniform pieces in the size that you desire.

Knife Skills: Different Types of Cuts [The Culinary Cook]
Top 10 Knife Skills [How Stuff Works]
Perfect Your Knife Skills With This Chef's Guide to Knives [Lifehacker]

CC-BY-2.0/Flickr/Joy