“How to hold a chef’s knife” may seem like an extremely straightforward and unimportant question. Still, there are many ways to approach this simple skill; it’s worth understanding the basics of holding a chef’s knife before you start
.Before you even pick up your chef’s knife, it’s important to be comfortable and safe. Sit at the kitchen table with your dominant arm draped over the back of a chair or hold on to the tip of your elbow with your other hand. This should leave your fingers wrapped around your wrist (and any tension in your hand relieved). Finding the right grip is like trying on shoes, so take some time until you find one that works for you.
Once you’ve got that down, come into position by positioning the base of the blade between the webbing between thumb and forefinger (the “heel”) against the heel of your palm, curling fingers underneath while keeping them relaxed (not clenched) to make a fist around the handle.
You should be able to extend your index finger along the side of the blade reasonably comfortably, but there’s a basic rule that can help you find a perfect fit: “The top of your knife blade should line up with the top of your wrist,” says chef Christine Nunn. “If you can’t do this, it is likely too big for you.” In most cases, you will have more space on the handle if your hand is choking up on it slightly. If you feel like you’re going to drop the knife by being too loose or not having enough control by being too tight, adjust accordingly and remember, practice makes perfect!
Make sure your stance is also correct by keeping both feet shoulder width apart and knees slightly bent. Try not to grip the knife too tight as this can cause you to lose your balance and cut yourself, but don’t be afraid (and thereby end up gripping it like a wet rag either).
How do you hold a kitchen knife?
What is the proper way to hold a kitchen knife?
With a kitchen knife, it is important to grip the handle with the middle, ring, and pinkie fingers. This will help keep your hand steady and also allow for better movements.
You can accomplish this by holding the blade between your thumb and index finger with the palm of your hand facing down toward you. The other three fingers should be gripping up from underneath around the handle. You do not want to hold a knife like you would a pen or pencil as it could slip out of your grasp easily if something comes in contact with your fingers. Showing how to properly prepare cutting surfaces is another good idea, especially those who are new at food preparation skills such as dicing vegetables