The Basics of Using Your Knife
There are a couple basics that you should learn when using your knife; grip and control. Grip is, of course, how you hold the knife and control is not only the knife movement but what you do with your off-hand. Learning proper technique well will take some time but you will be well rewarded in the end with much quicker prep time, a higher quality product and for some, fewer cuts.
The Grip
There are two main styles of grip when using your knife, both are acceptable and will depend on your preference which one you use.
The common grip
The most common grip, and the one I recommend as it gives you the most control, is the standard. Grip the handle with three fingers while holding the blade between your thumb and index finger. This grip will definitely take some getting used to but is well worth it in the end.
A variation of the common grip
With this grip you hold the handle of the knife with all four fingers, placing your thumb where the handle and blade connect, providing some extra support.
Control Your Knife
Controlling your knife will not only provide you with higher quality cuts but will also reduce the risk of injury.
Off-hand grip
- Curl your fingers a bit and grasp the item to be cut with three finger tips and your thumb.
- There are two main ways of going about the actual cutting. One, while keeping the tip of the knife on the cutting board, which isn't always possible, use the second knuckle of your index finger as a guide for the knife while you cut the food. Two, keeping the tip of the knife off the cutting board pull back on the knife, allowing its weight to slice through the food.
- After each cut move your index finger back a touch for the next slice, after a few slices readjust your entire hand.