How to use a chef's knife
Sunday, March 15. 2009
So despite knowing better, I was rushing and misusing my knife over the weekend while chopping ingredients for pizza which resulted in cutting 1/3 way through my index finger. I managed to contain things with some tape and a napkin so I could finish cooking. Once things stopped bleeding and the pizza was off the big green egg, we put a few Steri-Strips on it to keep things closed. Using the opportunity as a teaching tool, I thought I would sit down and document how to properly hold and control a knife. Perhaps I will follow these instructions in the future and save myself from another incident.
When initially gripping a chef knife, pinch the base of the blade with your thumb and index finger. The rest of the hand should then be wrapped around the handle. The intention of this group is to provide control passed the balance point while also providing as a firm grip.
Guiding the knife
To guide the knife, the opposite hand's fingers should be curled under and the knuckles should rest against the blade. The blade can then be moved by slowing creating a fist, bringing your fingertips toward the thumb.
A good video demonstrating the guide can be found at http://www.youtube.com/watch?v=e6AR9p2VOwE&feature=channel_page.
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