How to hold a chef's knife
By How To (/journals/how-to)
A pinch grip puts your hand over the knife's balance point. That placement keeps the blade from twisting when it meets the food.
Before you start: one sharp chef's knife, a dry cutting board that will not slide, and a clear, well-lit spot on the counter.
1: PLACE the knife on the board first with the edge angled slightly away from your body before any fingers touch the handle.
Step back half a step and look: the edge must not face your legs or midsection. If the tip has swung toward you, set the knife flat again and restart.
2: WRAP your middle, ring, and pinky fingers around the handle just behind where the blade meets the handle.
Count those three fingers closed on the grip. If a fourth finger has crept on, slide it off so only three hold the handle.
3: PINCH the blade between thumb and forefinger pads right where the metal leaves the handle, keeping fingers clear of the edge.
Glance down: a short strip of steel should sit in the pinch, about the width of a fingertip. If you only see handle material, slide thumb and forefinger forward onto the metal.
4: CLOSE the grip so thumb, forefinger, and the three handle fingers meet in one firm unit with no gaps.
Give a gentle side-to-side wiggle while the tip stays on the board. Blade and handle must move as one piece; any separate rattle means reopen and reseat the pinch.
5: LIFT the knife about one inch off the board with the tip pointed slightly down and away from your body.
Watch the tip: it should hang level or a few degrees tip-down. Tip-up means shift the pinch a hair back toward the handle and lift again.
The most common mistake
Holding only the handle leaves the blade free to pivot in food. Slide thumb and forefinger onto the metal so the whole hand works as one piece.
Pro tip
Keep the edge sharp; a dull knife makes you squeeze harder and breaks the light pinch.
Say it every time
Place, wrap, pinch, close, lift.