Equipment
The Best Knife for Moroccan Cooking
Moroccan cooking doesn't demand any exotic blade — a single sharp, comfortable all-purpose knife handles the vast majority of the work, from the fine dice of a Moroccan salad to jointing a chicken for the tagine. The real key is sharpness and the technique of very fine chopping, not owning a special knife.
At a glance
- One sharp, comfortable all-purpose knife handles most Moroccan prep
- Fine dicing (for salads) and heavy herb-chopping are the main tasks — sharpness is key
- A box grater does the classic tomato- and onion-grating trick for sauces
- A mortar and pestle handles garlic and spice pastes better than a knife
Guide
One good sharp knife covers most Moroccan prep. A medium chef's knife or a nimble utility knife lets you finely dice the tomato, onion, cucumber and pepper for a Moroccan salad; chop the mountains of fresh coriander and parsley these dishes use; slice preserved lemon rind; joint a chicken or cube lamb for the tagine; and prep vegetables for couscous. If you buy one knife for Moroccan cooking, make it a sharp, comfortable, well-balanced chef's or utility knife you enjoy using.
Fresh herbs are chopped in real quantity in Moroccan kitchens — big bunches of coriander and parsley for chermoula, salads and tagine bases — so a sharp blade and good chopping technique matter more here than any gadget. Some cooks like a two-handed mezzaluna or simply a very sharp knife and a rocking motion to reduce herbs to a fine, even mince without bruising them to mush. Keep your knife sharp with a steel and the occasional whetstone; a sharp knife does fine work with less effort and less crushing.
Beyond the knife, the Moroccan kitchen's cutting-related tools are simple: a sturdy board, a box grater (for the classic trick of grating tomatoes and onions so they melt into a sauce), and a mortar and pestle for garlic and spice pastes rather than mincing them with a knife. A small serrated or paring knife is handy for fruit and fine work. But truly, keep one good knife sharp and you're equipped for almost everything Moroccan cooking asks.
Practical tips
- 1
Prioritise sharpness over any special knife — keep a steel and whetstone handy.
- 2
A sharp blade minces herbs finely without bruising them to mush.
- 3
Use a box grater to melt tomatoes and onions straight into a sauce.
- 4
Let the mortar and pestle, not the knife, handle garlic and spice pastes.
- 5
A small paring or serrated knife covers fruit and fine detail work.
Frequently asked questions
What knife do I need for Moroccan cooking?
Just one good, sharp, comfortable all-purpose knife — a chef's or utility knife — handles most tasks, from finely dicing salad vegetables to jointing chicken. Sharpness matters far more than owning a special blade.
How do Moroccan cooks chop herbs so finely?
With a very sharp knife and a steady rocking chop (or a mezzaluna), reducing big bunches of coriander and parsley to a fine, even mince without bruising them. A sharp blade is the secret.
Do I need any special tools besides a knife?
Not really — a sturdy board, a box grater for grating tomatoes and onions into sauces, and a mortar and pestle for garlic and spice pastes cover the extras. One sharp knife does the rest.
Try the recipes
Put the tip into practice with these free step-by-step recipes: