The Grip

A proper grip gives you maximum control over the knife, increases your cutting accuracy and speed, prevents slipping, and lessens the chance of an accident.The type of grip you use depends, in part, on the job you are doing and the size of the knife.

The grip illustrated in Figure 7.4 is one of the most frequently used for general cutting and slicing. Many chefs feel that grasping the blade with the thumb and forefinger in this manner gives them greatest control.

Figure 7.3 Using a steel.

(a) Hold the steel and the knife away from your body. With the knife in a vertical position and at a 20-degree angle to the steel, touch the steel with the heel of the blade.
(b) Pass the knife lightly along the steel, bringing the blade down in a smooth arc.
(c) Complete the movement. Do not strike the guard of the steel with the tip of the blade.
(d, e, f) Repeat the motion on the other side of the steel.

Figure 7.4

Grasping the blade of the knife between the thumb and forefinger gives the worker good control over the blade.

Figure 7.4

Grasping the blade of the knife between the thumb and forefinger gives the worker good control over the blade.

Holding the knife may feel awkward at first, but practice will make it seem natural. Watch your instructors demonstrate the grips they use, then practice under their supervision.

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