How to properly hold a knife

There is a proper way to hold a knife that we are not made aware of especially if we are not part of a culinary school.

However, knowing the parts of a knife first is essential in learning the techniques on how to hold it.

A knife has close to eight parts as illustrated above.

According to Test Kitchen, the correct way to hold a knife is to grip behind the bolster with your thumb and index finger.

The remaining fingers could be wrapped around the handle.

This position will allow you to have better control of the knife.

It is very rare for the blade to twist while using two fingers at the bolster.

Additionally, your fingers should not be close to the butt of the knife rather they should be close to the bolster so as to achieve fine cuts.

Nonetheless, different cuts require one to hold the knife in a certain way.

Finer cuts can be achieved by using the tip of the knife since this is where the blade is thinnest.

When you direct your ingredients such as onions or coriander at the tip of the knife (while still keeping you fingers close to the bolster) you will definitely get fine chops.

Denser foods like meat or arrowroots can be cut by using the heel end of the blade, so that the whole edge occupies the whole ingredient.

Another tip is to make a claw-like shape with the hand on the chopping board and tucking in the fingertips on the knife.

This will allow you to grip your ingredients while also keeping your fingers safe.