BACK TO BASICS: HOW TO HOLD A KNIFE
Originally published by Tramontina USA
There’s no better way to gain confidence in the kitchen than by honing your knife skills, particularly with the knife you use most: your chef’s knife. Knives are sharp and need to be handled with care, which is why having the proper form is crucial. Many cooks tend to hold their chef’s knife in the position that feels most comfortable for them, but it may not be the safest or most effective.
You’ll find that using the correct method leads to better balance, leverage, strength, and control, even though it may initially feel foreign. Proper knife handling will help you prep quicker, cut uniformly and even make cooking feel like less of a chore.
DOMINANT HAND: PINCH, REST, AND WRAP
Most people tend to stay as far away from the blade as possible, gripping the handle like an axe. It turns out that’s not actually safe. With your thumb and forefinger, pinch the knife on its sides where the metal meets the handle (right in front of the bolster), gripping the top of the blade with the base of your forefinger. while your thumb pushes on the side of the blade. You should be gripping primarily with the thumb and forefinger, using those two points as leverage. Then wrap your middle, index, and pinky fingers around the knife handle for support and balance
OTHER HAND: MAKE A CLAW
Make a claw with your other hand, curling your fingers under to protect them and to grip the food you’re cutting. Your knuckles function as a guide, with the knife resting up against them as you rock back and forward with the curved blade.
Though the new form will take some getting used to, it’s a surefire way to get the most out of your strong blade and speed up kitchen prep. There’s nothing like setting funky shaped vegetable on your cutting board and knowing you can tackle it with ease and precision.
