What’s the most important tool in the kitchen? Your knife, you say? NOPE. It’s your hands. You could have a world-class chef’s knife made by Hattori Hanzo himself, but if you don’t know what to do with your hands it’s not gonna do you any good. So let’s talk about how to use your knife, mmkay?
The most popular knife grip in the kitchen is called the pinch grip. Here you pinch the spine of the knife right above the handle between your thumb and curled forefinger, then wrap the rest of the fingers around the handle. This grip gives you control, power, and precision during your knife work.
Now it’s just as important to know what to do with your other hand when chopping, because you don’t want to end up with bits of your fingers in your meal.
While you’re chopping away with your knife in your dominant hand, the other will of course be guiding the food. Now if you don’t get anything else out of this post, please remember this one thing: FINGERTIPS IN!!! I had to learn this the hard way, but you are MUCH more likely to nick yourself if you guide the food with your fingertips spread out, rather than tucked in under your knuckles. Keep the fingertips in, and the knuckles can rest comfortably against the flat side of the blade, and that is a winning combination for no cuts.
(source: Knives Cooks Love, by Sarah Jay)