Then I place each half cut-side-down on my board and slice it in half horizontally, with my knife parallel to the cutting board. Next, I slice down from the top, making 1/2-inch cuts across the fruit.

W hile Michelin-starred cutting skills aren't required in most home kitchens, the ability to slice a good tomato is always ...

Plank . Slicing leads to planking. This knife cut involves making a long, lengthwise slice. The plank cut is aesthetically pleasing and I love it, no more so than when grilling.

Kitchen skills, particularly knife skills, can be hard to master, but some professionals have tips on how to cut, slice, and peel different foods.

Cutting the lean first squares up the point/fat/thick side. At this point, I’ll turn the thinnest side of the point to the right side and cut perpendicular to the slices on the lean.

A chiffonade cut is for tender leafy herbs like basil, mint, and parsley. Stack or roll the leaves, then very thinly slice the stack horizontally into thin strands. These thin strands look great ...

Learn how to slice foods safely using the bridge hold, claw grip and fork secure method in this BBC Bitesize video and activity.