When it comes right down to it, the best way to hold your chef's knife is the way that feels the most comfortable to you.
But if you're looking for a little more control and speed in your cutting, here's how!
Knife Skills: How to Hold Your Knife
With your thumb and first finger, pinch the blade of your knife where it runs into the handle.
Wrap your other three fingers around the handle, leaving your thumb and first finger gripping the heel of the blade.
Alternatively, you can wrap all four fingers around the handle with your thumb touching the heel of the blade.
Either of these grips will give you stability and control when you're cutting, particularly with finer cuts like mincing or julienning. Once you're comfortable with it, picking up speed is just a matter of practice.
Holding your knife this way can feel awkward and even a bit scary at first. Next time you're cutting vegetables, try switching back and forth between your old grip and one of these grips to see the difference.
Give it a few practice runs and this new grip will feel natural in no time at all!
Related: How to Dice an Onion
(Image Credit: Emma Christensen for the Kitchn)
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If people were looking for more info on knife skills (as part of the Kitchn Cure or just because), I ran across this book, Knife Skills Illustrated, that perhaps some people might like. I haven't read it or used it, but it triggered a bell that folks here might be interested.
view kls987's profile
Thanks, kls987! Another book I refer to a lot is "The Professional Chef's Knife Kit" by the Culinary Institute of America.
view EmmaC's profile
"Alternatively, you can wrap all four fingers around the handle with your thumb touching the heel of the blade."
What's the heel of the blade?
view mh330's profile
Good question! The heel is right where the blade runs into (or becomes) the handle of the knife.
view EmmaC's profile
I finally bought a decent chefs knife thanks to one of the posts here. I am so glad that I did, it's made a huge difference in my knife skills. I wonder what other personal failings I could be amended with a bit of spending. ;)
http://hot-dish.blogspot.com/2008/05/lets-all-heave-great-sighs-for-crappy.html
view Eviedee's profile
Thank you! I never would have figured that you actually hold part of the blade like that! This could make chopping a LOT easier.
Any tips for mincing tiny things - like garlic and other small veggies?
view STLcolleen's profile
My tip for mincing things is.... use an ulu. Best thing ever for mincing imho!
view erinorea's profile