This Design and technology video introduces teachers to the cutting skills and equipment that most children should be able to use throughout primary school. It explores how pupils develop knife skills progressively, from using butter knives for soft foods to vegetable knives for higher-resistance ingredients, while emphasising safety and correct cutting techniques.

The video demonstrates key techniques across different stages. Younger children begin with a butter knife, learning to hold it correctly and cut soft foods while securing them with a fork. They use a table knife for foods with slightly more resistance as they progress, practising even cuts. In Key Stage 2, they advance to a vegetable knife, learning to secure food safely using the claw grip for slicing and the bridge hold for halving ingredients. Key Stage 2 pupils develop confidence in handling higher-resistance foods like carrots, celery, and onions, applying both grip styles as needed.

This video is part of Kapow Primary’s Cooking and Nutrition resources. It ensures teachers feel confident and prepared to support pupils in developing safe and effective cutting skills in the lesson and unit below.

• Design and technology, Year 1, Cooking and nutrition: Smoothies
• Design and technology, Year 2, Cooking and nutrition: Balanced diet
• Design and technology, Year 3, Cooking and nutrition: Eating seasonally
• Design and technology, Year 5, Cooking and nutrition: Developing a recipe
• Design and technology, Year 6, Cooking and nutrition: Come dine with me
• Design and technology scheme of work