I’m going to speak to the 3 different grips
on the most often use knife blades. First,
we have the chef’s knife. That is the most
often used knife. And the proper way of gripping
the chef’s knife is with the chef’s pinch
grip. The Pinch grip is when you take three
fingers. Middle finger next to the bolster
and blade, thumb on the edge, and the index
finger over here on the fright side. And you
pinch the blade. This gives you the ultimate
control over your longer chef’s knife. It’s
used down on the board to make forward push
cuts, and of course, you never want to use
an index finger or sit back on the blade.
It always is better control when you go forward
with the blade.
Now, next is the pairing knife. The Pairing
knife is for pick up work which is 10% of
what you do in the kitchen. And the proper
grips for the pairing knife is to hold it
pinched against the bolster, to move up if
you want to core or spear. Move up here. Or
if you want to score something on the board,
you can move your index finger out on the
top from the 3.5 inch pairing knife.
The next knife is the scalloped bread knife,
it’s used for slicing predominantly tomatoes
and bread. And the grip is a thumb and index
finger right against the bolster. Then you
bring it down and slice the item. It’s to
be cut.
Those are the standard grips that we use on
the three most often used knives.
