When I started using various knives while starting my hunting journey, I was eager to learn more about it and wanted to try the chef knife from our home kitchen. Unfortunately, I wasn’t even holding it properly to operate it. The reason behind this is simple. I was mostly using smaller knives while doing my hunting tasks like skinning, butchering, field dressing whereas a kitchen is usually larger and it requires different techniques to operate it safely.
I requested my mom to help me out and luckily, she graciously agreed to teach me. She taught me a simple, yet the most popular and effective way of holding a knife called ‘pinch grip’ and since then, I’ve followed this technique for slicing, cutting, dicing and till date I had no problem using it. I’ve seen many friends while using it whenever we go camping and don’t get the desired results they want.
Today, I would like to share the same technique I’ve been following with everyone who are just starting to use it.
How to hold a kitchen knife properly
Step 1:
Place your dominant hand in the knife handle slightly away from the bolster. It is a piece of metal placed between the blade and handle.
Step 2:
Place the thumb on the left flat surface of the blade and similarly, rest your index finger on the other side.
Step 3:
Rest the remaining fingers in the handle and firmly hold the knife without squeezing too much.
This method i.e. “pinch grip” provides excellent control and the balance. Not only that, it reduces the strain on your palm which is a common drawback people get while holding the knife in the wrong way.
How not to hold a knife
1. Placing a the index finger on spine
When you try placing this finger on the spine, you lose control and it’ll make cutting or slicing difficult. It also increases the chance of slipping your finger and hurting yourself. This isn’t recommended at all for both safety and effectiveness.
Just like using my drop point or clip point knives, I was trying to cut a carrot by placing my finger on the spine and it didn’t make my job easier. After some trial and help from my mom, I got rid of this habit.
2. Using just the knife handle
This is another mistake I made as a beginner and I see many people make the same one these days.
Unlike other blades, holding the knife using just the handle doesn’t provide the right balance and the strength to consistently cut a food. Try not to hold the blade and always go for the “pinch grip” way for maximum cutting ability.
How to cut a food with a chef’s knife
Method 1: Cross Chop
- Hold the knife using the “pinch grip” technique.
- Place the other hand in the blade spine.
- By keeping the tip of the blade, rock back and forth.
You need your other hand as a guide and do not put any pressure on it. Start cutting the item slowly and steadily. Once you have practiced enough, you can gradually cut the cutting speed.
I use this method when I have to cut small vegetables and herbs; however, it’s not a beautiful presentation.
Method 2: Rock Chop
- Again hold the blade by using the same “pinch grip” technique.
- Place your other hand similar to a claw and put your thumb in the bottom of the ingredient.
- Start rocking back and forth and move your other hand gradually as you process.
Never lift the blade past the knuckle because you may cut yourself while sawing the food. You can push the fingers of your other hand to hold in the ingredient to properly cut it.
I go with this method when I have to do plenty of push cutting and slicing of vegetables.
If you have doubt any of these two methods, I suggest you watch this video.
FAQs
1. How to properly hold a kitchen knife?
Place your thumb in the blade next to the bolster and the index finger on the other side and then rest the remaining fingers in the handle to properly hold a kitchen knife. This method is called “pinch grip” and it is one of the safest ways to hold it for maximum strength and reduces the strain while operating it.
2. Why is it important to hold a knife correctly?
Holding a knife properly provides smooth control and safety while using it.
3. How do Japanese chefs hold their knives?
The Japanese chefs hold it using the “pinch grip” technique.
Conclusion:
Whether it is a chef knife, Santoku, Cleaver, Nakiri, I hold all of them using the same technique.
This method was pretty new to me so I had to practice for at least a couple of weeks to get used to it and I suggest you do the same to properly hold it. If you think I’ve missed any important point or have any suggestions, please let me know in the comments and I’ll talk to you soon. Cheers!
