7 Tips on How to Hold a Kitchen Knife Properly

Whether you are a professional, or simply learning how to cook, maneuvering around the kitchen takes time. You’ll have to become acquainted with where your cooking stations are, in addition to which appliances should be used. The tools you use for cooking your meals are incredibly important, with some actually being more vital than others.

At some point, you will be using a knife in order to slice and dice your way through your ingredients. While it might seem initially easy to use when chopping up vegetables, there is a specific way to use it. Plus, using it in the right way allows you to maintain a good level of safety.

The following are the seven tips on how to hold a kitchen knife:

1. Gripping the Knife Handle

Gripping the handle properly is important when you hold a kitchen knife. You will eventually be doing this, but the placement of your fingers is just as crucial, when holding the knife. To begin with, the first three fingers in the respective hand should clutch the handle.

This includes your pinky, ring, and middle finger. Make sure that you keep these fingers close together, in order to secure the handle. Readjust your grip as necessary, so that you have a comfortable grip with the handle. Twisting your fingers in some fashion shouldn’t happen, as this makes the gripping of the knife more awkward.

2. Knife Blade Base

Once your first three fingers have found their position, turn your attention to the index finger and thumb. These two fingers will have to make contact with the base of the knife, so that your cutting motion will be seamless. Your thumb should be firmly pressed against one side of the knife here.

The index finger should then be pressed against the opposite side of the blade. To ensure that you have a good grip, make sure both fingers are squeezing their respective sides. Overall, this positioning keeps your wrist aligned with the blade. This ensures that things are comfortable.

3. Securing Your Knife Grip

Before you try to start cutting your food, it is first important to practise the positioning of your fingers. Once they have become attuned to their designated spot, focus on the knife’s handle once again. The main thing to consider here is how firm your grip is on the handle. Without this secure squeezing, your cutting motion will not be smooth.

Tighten your grip on the knife’s handle at this point, and check the alignment with your wrist and arm. The motion will come from the alignment of this position, in order to cut efficiently. Be sure to not loosen your five fingers while cutting, as this can make your chopping more irregular.

4. Point the Knife Down

Now, you should be in a good position to start practising your chopping motion. While cutting your ingredients, you should always keep your knife pointed in a downwards motion. Keep the blade of the knife pointed down, while holding the handle as securely as you can. This ensures that, in the event of the knife falling out of your hand, you lessen the chance of an injury.

5. Guiding the Knife

The motion used to guide your blade while cutting something is of the utmost importance. First, take your non-dominant hand and lay the palm onto the targeted ingredient. Your fingertips should be resting on the ingredient just behind where you want to make your cut.

Now, the hand holding your knife should then make the appropriate slice. Make sure that you hold the knife as firmly as you can with your palm and fingers. Start from the top of the ingredient and slice downwards, as mentioned previously.

You’ll want to then repeat this step as required, once you get going. If you are having trouble with cutting things properly with the knife, it may not be sharp enough. Contact a knife sharpening company to restore the sharpness of your knives.

6. Move Hand Backwards

Your hand holding the knife should always move backwards, towards your body, after making a cut. Remember, guiding the blade back towards you will ensure that each slice made is perfect. Cut slowly, especially if you are a beginner, in order to prevent an unwarranted injury from happening.

7. Your Speed

After becoming accustomed to the placement of the blade, as well as the motion, speed will then be vital. Not only can you make things go faster, in terms of kitchen work, but cutting looks so much better! However, you’ll always want to make sure that you practise. No one became a master in the kitchen overnight after all!

It might seem like holding a knife, while in the kitchen, is as simple as starting up your microwave. That might be the case for advanced chefs, but no one is perfect. Grip your handle, slice methodically, and, soon enough, you’ll be cutting your way through all ingredients!

Kelly Young is a writer born and raised in Toronto. Proud of her simple and cozy life, a perfect evening for Kelly would be to snuggle up in bed with her cat and a well-written historic memoir.