HOW TO HOLD A KNIFE

There are two basic grips, the handle grip and the blade grip.

THE HANDLE GRIP:

With the handle grip, your hand is completely behind the bolster on the handle itself.It is generally used by beginning cooks,or cooks with exceptionally small hands. It’s comfortable but offers only limited control when doing precision knife work. If you’ve only ever been using the handle grip, give the other one a try—you may find your cuts improving dramatically.

THE BLADE GRIP:

The blade grip is the preferred grip for more experienced cooks. Your thumb and forefinger should rest in front of the bolster (the area where the metal flares out to meet the handle) directly on the blade. It’s a little intimidating, but it offers much better control and balance. This grip may be difficult or uncomfortable on cheaper stamped knives that don’t have a bolster.

CUTTING TECHNIQUES

When cutting foods, always place them in a stable position, preferably with a cut surface flat against the cutting board.

THE CLAW:

Guide the knife blade against the food with your free hand. Protect your fingertips by curling them inwards, using your knuckles to guide your knife.

MINCING:

A fine mince requires the use of your free hand. Place the tip of your knife on the cutting board and hold it in place with your free hand. Rock the blade up and down to reduce herbs (or anything else) to a fine mince.