Before I learned how to cook, I learned how to use a knife. Why? There is no such thing as good cooking without good knife skills. Technique matters, and in the kitchen, technique will determine (just about always) whether your food shines or your dream of a good meal falls to pieces.

There’s also the emotional and psychological rationale: Acquiring a good degree of finesse with a knife will nourish your confidence, and confident cooks are better cooks. Here are a few chef’s knife techniques that are the most important.

Oh wait: Before we get into it, how you hold a knife is crucial. A white-knuckle death grip is never smart. It produces hand tension, which will make you tense. A slip-out-of-your-hand grip isn't a good idea either. Go for something in between. And don’t hold just the handle—slide your hand up a bit, positioning a thumb on the side of the blade.

Knife Skill #1: Slicing

There are three ways to slice. One is the rocking motion, where the tip of the knife NEVER leaves the cutting board. The other is the push technique: The knife hovers over the food, and you use the entire blade to push through. And the third is the dragging motion, where the blade tip is on the board, and you are dragging the blade back through the food. (Think of someone grabbing your arm and yanking it backwards.)

A bell pepper is a perfect food to practice with. Since it is not too hard or too soft, all three methods can be used.

When to use it: When you want thin strips to eat either raw or cooked. Look to our Pepper Steak or our Ramen Noodle Salad.

Knife Skill #2: Cutting Carrots Into Half-Moons

For many, carrots present a host of…worries. They are hard, and they tend to roll around your board. First, slice a carrot vertically in half: The carrot should be positioned north-south on the board. Place your knife tip on the board above the north end of the carrot. Then, using your thumb and index finger of your non-knife hand, pinch the carrot in the middle. Push the knife straight down.

You can now slice the carrot into half moons. The rocking motion is the safest and most effective method.

When to use it: Any recipe where carrots are included or featured, and you want something visually appealing. Try stews and soups that call for diced carrots or circles, such as Beef Stew or Minestrone.

Knife Skill #3: Dicing Onions

Another one that bedevils cooks. After you have peeled your onion, slice a small strip from the north and south sides. This will give you a flat surface, which will stabilize the onion. Next, cut the onion from north to south to get two halves. Lay one half flat, then use your knife to slice a horizontal line (or lines; up to you). But do not cut through the root. Then, using a motion similar to dragging, cut a few lines from north to south, keeping the root intact. Turn the onion 90 degrees, then slice through using the rocking or push method.

When to use it: About every recipe where you need to saute onions, and that means in a LOT of recipes. As opposed to sliced onions, dicing them will make them melt away/become less noticeable in a sauce, soup, or stew. Broccoli Cheddar Soup and Homemade Spaghetti Sauce are among an infinite number.