The #1 beginner knife mistake: gripping it like a hammer or letting your fingers wander near the blade.

Use the pinch grip for control: Thumb and index finger pinch the blade right where it meets the handle (above the bolster), with your other three fingers wrapped around the handle. This gives precision and reduces slips.

For the non-knife hand, use the claw grip (or “bear claw”), Tuck your fingertips under, knuckles forward, so the knife blade glides against your knuckles instead of slicing fingers. Rock the knife in a smooth motion—tip stays down, heel lifts slightly.

Sharp knife + proper grip = faster, safer prep

Under-seasoning is the most common home-cook issue—food tastes “flat” because salt and spices weren’t layered properly.

Rule of thumb: Season in layers. Add a pinch early (to meats/veggies/aromatics), taste midway, and adjust at the end. Salt draws out moisture and enhances natural flavors—start conservative (especially kosher salt, which is fluffier and easier to control), but don’t be afraid. Most beginners use way too little.

Taste as you go! Your tongue is the best tool. Acid (lemon, vinegar) brightens; fat (butter, oil) carries flavor; heat (pepper, chili) adds depth. Build gradually—it’s easier to add than remove.

No—start with basics: a good chef’s knife, cutting board (wood or plastic), one large skillet, one saucepan, baking sheet, mixing bowls, measuring cups/spoons, and tongs/spatula. Quality over quantity; cheap tools break fast.

Pan wasn’t hot enough before adding oil/food, or it’s not preheated properly (especially stainless). Heat empty pan 2–3 min, add oil, then food. For nonstick, don’t use high heat.

Water drop test: Flick water in—if it beads, dances, and evaporates fast, it’s ready (~350–400°F). If it sits and bubbles slowly, wait longer.

Yes—twice! Avoid mid-cook surprises like “marinate overnight” or “preheat oven.”

Use a whetstone or pull-through sharpener. Hone with a steel rod every few uses. Sharp knives are safer—dull ones slip more. Many UK home cooks swear by a simple pull-through for quick results.

5–10 min for steaks; 15–20 min for roasts. Cover loosely with foil—juices redistribute.