Effectiveness of Instructional Methods on Improving Kitchen Knife Skills among Students

Abstract

This study examined the effectiveness of different instructional methods for improving kitchen knife skills among junior college students enrolled in a dietitian training course. Three groups were taught using Methods A, B, and AB, where the instructor provided instructions on supporting hand use, knife motion, and applying both techniques, respectively. Knife skills were assessed based on the students' ability to cut slices uniformly at a predetermined thickness. The thickness of semicircular slices of daikon radish was measured at four different locations (top, bottom, knife-handle side, and knife-point side), and the evenness, total number of slices, and success rate were recorded. Group A produced thinner and more uniform slices, indicating improved technique, albeit with a lower success rate. Group B produced fewer slices, while Group AB showed improvements in both slice count and success rate. These results suggest that Method A is suitable for the initial stage of instruction, and that Method AB may be more appropriate after students have developed proficiency in using the supporting hand.