You may have just bought yourself
a set of shiny, professional
chef’s knives, but what good is such a knife if you
do not know how to use it properly? The chefs you see on TV or at your
favourite restaurant can cut at a rapid pace and you will, no doubt, have
dreams of being that quick with your chopping.
With practice, you can definitely match the experts at quick, even cutting, but every skill starts with the basics; in this case, holding the knife properly. You may think there is nothing to it - just hold the handle and cut with the blade – but, as any chef will tell you, the hammer-like grip most amateurs use is not good enough. It offers little control over the blade and makes professional cutting techniques uncomfortable and awkward.
So, let’s look at the proper way to hold a chef’s knife. First, it is important to grip in the right place. Rather than clamping around the handle you should, instead, pinch the blade at the base, by the handle, with your thumb and index finger. By gripping at this point, your control on the blade is much greater and it allows for much easier movement of the wrist as you cut. This will be important when tackling the rolling technique used in good, efficient cutting.
The rest of your hand should then loosely curl around the handle with your middle finger resting right against the back end of the blade, called the bolster. Some may find it easier to use the middle finger along with the index to pinch the blade, which works just as well. If you choose to do this, your ring finger should rest against the bolster instead. This will keep the knife steady whilst keeping your grip flexible, allowing you to manipulate your chef’s knife easily.
Contrary to what many say, you should not place your index finger along the top of your chef’s knives as this offers no control and will, more likely, cause the blade to be unsteady and unsafe. A secure grip at the base of the bladewill provide a solid, controlled cut every time.
This grip may seem odd at first, but with regular practice it will quickly feel natural and the results will be much smoother and more comfortable when cutting with your chef’s knives. With this grip mastered, you will soon be on the way to professional chopping when you cook.
With practice, you can definitely match the experts at quick, even cutting, but every skill starts with the basics; in this case, holding the knife properly. You may think there is nothing to it - just hold the handle and cut with the blade – but, as any chef will tell you, the hammer-like grip most amateurs use is not good enough. It offers little control over the blade and makes professional cutting techniques uncomfortable and awkward.
So, let’s look at the proper way to hold a chef’s knife. First, it is important to grip in the right place. Rather than clamping around the handle you should, instead, pinch the blade at the base, by the handle, with your thumb and index finger. By gripping at this point, your control on the blade is much greater and it allows for much easier movement of the wrist as you cut. This will be important when tackling the rolling technique used in good, efficient cutting.
The rest of your hand should then loosely curl around the handle with your middle finger resting right against the back end of the blade, called the bolster. Some may find it easier to use the middle finger along with the index to pinch the blade, which works just as well. If you choose to do this, your ring finger should rest against the bolster instead. This will keep the knife steady whilst keeping your grip flexible, allowing you to manipulate your chef’s knife easily.
Contrary to what many say, you should not place your index finger along the top of your chef’s knives as this offers no control and will, more likely, cause the blade to be unsteady and unsafe. A secure grip at the base of the bladewill provide a solid, controlled cut every time.
This grip may seem odd at first, but with regular practice it will quickly feel natural and the results will be much smoother and more comfortable when cutting with your chef’s knives. With this grip mastered, you will soon be on the way to professional chopping when you cook.
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