One of the first things culinary students learn when they enter the kitchen is how to properly hold a knife. Where and how you hold your blade determines your level of control.
To maximize control, "choke up" on the knife. This term refers to bringing your hand up the handle of the knife so that it straddles the bolster (that thick piece of metal where the end of the handle meets the end of the blade), with your index finger and thumb gripping the blade itself (away from the edge, as shown).
The bolster gives the knife balance and helps keep your hands from slipping over the handle onto the blade. Holding the knife with your hand over the bolster will help to give you more control of the blade than simply gripping the handle itself. If you have a knife with a "bolsterless edge" (the handle meets the blade without a bolster), simply grip the handle and blade the same way, with thumb and index finger reaching over the handle to grip the blade. Be sure your index finger rests at the side of the blade and not on top of the blade (running the length of the blade, as if you were pointing) -- it may feel like you have more control, but this will adversely affect the balance of the knife.
Choking up on the knife may feel awkward at first, but you'll find it gets easier — and feels more natural — with repetition. You may also find your hand is less tired after working in the kitchen.
Cooking is fun — at least it should be! No matter how long you’ve been in the kitchen, there is always something new to learn, whether it’s a simple twist on an old technique, or a handy tip to save time and energy. In this series of short videos, I demonstrate a variety of kitchen tips, ranging from how to hold a chef’s knife for maximum control to using a spoon to peel fresh ginger. If you have any gadgets, kitchen tips or questions you'd like me to explore, leave a comment or shoot me an email at noelle.carter@latimes.
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