We have all watched professional chefs on TV blitz through a pile of onions with blinding speed, their knife a blur of motion. Then, we step into our own kitchens, stare down a single carrot, and feel like we’re hacking away in slow motion.
It’s frustrating when prep work takes longer than the actual cooking. The natural instinct when you want to go faster is to tense up, grip the handle tighter, and chop harder.
This is exactly wrong.
Speed in the kitchen doesn’t come from force; it comes from rhythm, efficiency, and muscle memory. Trying to chop fast before you have the technique down is just a recipe for sliced fingertips. True speed is smooth, relaxed, and repetitive.
If you want to cut your prep time in half, you need to stop "chopping" and start practicing specific knife movements. Here are three foundational drills to help you build the muscle memory required for pro-level speed.
The Prerequisites: Grip and Stance
Before we start the drills, we have to establish the foundation. You cannot build speed on an unstable base.
If you are still holding the knife handle like a hammer (all fingers wrapped around the handle), you will never achieve maximum speed. You need the "Pinch Grip." Pinch the base of the blade smoothly between your thumb and index finger, wrapping your remaining three fingers around the handle. This grip moves the fulcrum point forward, giving you exponentially more control and agility.
Secondly, your non-cutting hand must be in the "Claw Grip," with fingertips tucked under knuckles, acting as a guide for the blade.
⚠️ Warning: Do not attempt to increase your speed until the Pinch Grip and Claw Grip feel completely natural. Speed without safety mechanics is dangerous.
Drill 1: The Rolling Cut (The Workhorse)
This is the most efficient cut for most high-volume prep tasks. It’s commonly used for slicing herbs, celery, cucumbers, or anything where you want uniform slices without lifting the knife entirely off the board.
The Technique: The tip of your knife acts as the pivot point and should remain in contact with the cutting board almost the entire time. The motion is circular, like the wheels of an old-fashioned locomotive.
- Start with the tip down on the board and the heel of the blade lifted over the food.
- Push the knife forward and down, slicing through the food.
- As the heel hits the board, pull the knife backward while lifting the heel, keeping the tip glued to the board.
- Repeat the cycle.
The Drill: Get a bag of celery stalks. Practice this rolling motion slowly. Down-and-forward, up-and-back. Don’t worry about thin slices yet; just focus on keeping that tip down and maintaining a constant, flowing loop. As you get comfortable, tighten the circle and increase the tempo.
💡 Pro Tip: If your knife tip keeps popping off the board, you are likely lifting your elbow too high on the upswing. Keep your elbow tucked closer to your body to stabilize the motion.
Drill 2: The Push Cut (For Precision)
While the rolling cut is great for general slicing, the push cut offers more downward power and precision, making it ideal for denser items like potatoes, carrots, or large onions.
The Technique: Unlike the rolling cut, the entire blade leaves the board here. The motion is a forward thrust that moves down and away from your body simultaneously.
- Start with the blade lifted slightly above and behind the food.
- Push the knife forward and down in a straight diagonal line. The blade should land flat on the board at the end of the stroke.
- Lift the knife straight up and reset to the starting position.
The Drill: Use carrots for this drill. The goal is the "clack-clack-clack" rhythm of the blade hitting the board flat every time. Focus on the forward thrust; if you just push straight down, you crush the food rather than slicing it. The forward motion is what creates the sharp, clean cut.
Drill 3: The Tap Chop (The Rapid Fire)
This is what most people imagine when they think of "fast chopping." It’s a rapid up-and-down motion used for minced garlic, nuts, or herbs where precision isn't the main goal.
The Technique: This relies heavily on the heel and middle section of the blade.
- Gather your ingredient into a tight pile.
- Lift the knife straight up and bring it straight down quickly.
- Move the knife slightly left to right across the pile as you chop.
The Drill: Practice this with several cloves of garlic. The key here is relaxation. If your wrist is stiff, you will tire out in seconds. Your wrist should be loose, almost dribbling the knife like a basketball against the cutting board.
The Role of Your Tools in Speed
As you practice these drills, you will notice something quickly: repetition creates fatigue.
When you are doing hundreds of rolling cuts or tap chops, a heavy, clunky knife becomes a liability. The heavier the tool, the more energy your forearm muscles expend just lifting it back up for the next stroke. As your muscles tire, your rhythm breaks, and your speed plummets.
This is why many professional cooks favor Japanese-style blades for high-volume prep. Switching to an agile, lightweight kitchen knife can significantly reduce wrist strain during these repetitive movements. A lighter blade feels less like a weight you have to lift and more like an extension of your hand, allowing you to maintain a fast rhythm for much longer without tiring out.
Start slow, focus on the technique, and let the speed come naturally as your muscle memory takes over.
