A Must Read for Newbies: 6 Ways to Hold a Knife Correctly! Introducing Tips for Easy Cutting!

A Must Read for Newbies: 6 Ways to Hold a Knife Correctly! Introducing Tips for Easy Cutting!

Whether you are an aspiring chef or simply enjoy cooking in the comfort of your own kitchen, one thing is for sure – knowing how to hold a knife correctly is an essential skill that can greatly enhance your culinary experience. Proper knife grip not only ensures your safety but also allows for precise and efficient cutting. In this blog post, we will explore the various techniques and tips that will help you master the art of holding a knife correctly. Additionally, we will introduce you to the remarkable Okingjoy knives, which are designed to elevate your cooking experience to a whole new level.

  • 1. "Press-type" allows for easy application of force, even cutting through hard materials

"Press-type" is suitable for cutting materials that are difficult to cut, as they may have fine threads or be very hard and require significant force. It is suitable when you want to apply a strong force, such as when removing fish heads.

Additionally, if you are not confident in your strength, you can hold a boning knife or a thin-blade knife in the gripping position to cleanly handle ingredients like raw fish slices.

To grip it, hold the handle with your middle finger, ring finger, and pinky finger while supporting the sides of the blade with your index finger and thumb.

Tips for gripping the blade: Grip the blade firmly with your index finger and thumb to prevent it from wobbling.
By firmly gripping the blade with your index finger and thumb, force can be transmitted correctly and the blade will not wobble, allowing you to cut through hard materials.

It is important not to exert too much pressure on your index finger and thumb, but rather increase and adjust them so as not to put too much pressure on them.

  • 2. The most basic grip is the "grasp" grip

The "grasp" grip is the most basic way of holding a knife, with the handle wrapped in the palm of your hand.

The advantage is that it is easy to grip and move the knife, making it suitable for performing a large volume of cutting at the same pace, such as when chopping vegetables.

On the other hand, it may not be suitable for delicate situations, such as slicing raw fish slices, as there is a risk of the handle shaking.

Grasp grip itself is a simple way of holding, but which part of the handle to grasp depends on the specific situation.

If you are holding common ingredients such as vegetables or meat, grip the knife with your index finger and thumb, making contact with the portion near the bottom edge of the blade and apply force. The knife itself will not move.

However, when making grilled fish, hold the handle at the bottom to create a broken wrist effect.

Gripping the handle beneath the handle allows for more space and flexibility in your wrist.

Of course, even if you are not cooking grilled fish, you can try holding the bottom of the handle if you want to grab your wrist.

  • 3. "Pointing" grip is most suitable for delicate ingredients

As the name suggests, "pointing" grip refers to holding the knife in a finger-shaped hand.

Place your index finger on the backside of the blade and grip the handle with the rest of your fingers. This allows for slight movement of the blade, making it easy to control.

Its characteristic is often used by chefs to prepare raw fish slices and other dishes.

Grip technique: Keeping fingers close together.
When gripping the knife in a pointing manner, it is important to keep the fingers close to each other and close to the blade, leaving little space between the fingers.

By keeping the blade in close contact, it feels stable, allowing for more delicate movements with the index finger.

Grip the handle with the pinky, middle, and thumb fingers. Touch the handle.

  • 4. "Reverse blade" is holding the blade in the opposite direction

Unlike the general grip, the "reverse blade" grip holds the blade in the opposite direction and is used for delicate work such as scoring burdock roots or removing fish skin.

The hand shape is similar to a pointing hand, with the back of the blade against the normal position and the handle gripped, with the index finger resting on the belly of the blade.

This is very different from the usual way of holding a knife, so practice carefully to avoid injury until you get used to it.

For the reverse blade type, the finger to apply pressure with will change depending on the food you are handling.

When you need force, such as scoring skin, use your index finger, but when handling soft and easily cuttable vegetables, it is enough to use your index finger.

Depending on the pressure you apply with your index finger, you will be able to handle even difficult-to-cut ingredients, so be sure to try it out in practice.


  • 5. The "peeling" grip is suitable for peeling fruits

The "peeling" grip is the best way to hold a knife when peeling fruits like apples.
The grip is the same as the grasp grip, with the middle, ring, and index fingers holding the handle while the remaining index finger and thumb press on the sides of the blade.

Unlike the press-type grip, the peeling type uses small knives like peeling knives.

The grasp-type is a knife with a certain length of blade while the peeling type uses smaller knives to handle small fruits.

Its uniqueness lies in its suitability for those accustomed to using knives, as it requires careful peeling along the fruit.

The key to peeling is to hold the blade with your index finger on both sides, then grip the handle with the remaining fingers.

More precisely, first place the cushion of the blade on the index and middle fingers, then place the thumb on the opposite cushion and grip the handle.

This is because the blade of a peeling knife itself is very small and requires careful handling, so it is important for the fingers to come into contact with the blade when placing it.

Furthermore, when actually using the knife to peel, it is important to move the food, such as the apple, rather than the knife.

Using it is like peeling fruit skin with the blade and using the thumb to feed the peeled skin.

  • 6. The "pencil" grip is used for detailed ingredient design

The "pencil" grip, which holds the knife like holding a pencil, is used for special situations such as detailed shaping of ingredients.

Specifically, it is used with small knives like peeling knives to peel off the skin of fruits like apples.

Imagine holding your hand as if holding a pencil, gripping the handle with your thumb and middle finger and placing it between your thumb and index finger.

Although it is not commonly used, consider it when you want to cut in an artistic way.

Now that you have learned the correct ways to hold a knife, it's time to introduce you to Okingjoy knives – the perfect companion for your culinary journey. Okingjoy is a renowned brand known for its exceptional quality and craftsmanship. These knives are meticulously designed to meet the needs of both professional chefs and home cooks alike.

Okingjoy knives boast a perfect balance, ensuring optimal control and comfort during use. The high-quality stainless steel blades are incredibly sharp, allowing for effortless cutting and precise results. The ergonomic handles are designed to fit comfortably in your hand, reducing fatigue even during extended periods of use.

Whether you need a versatile chef's knife, a reliable paring knife, or a specialized slicing knife, Okingjoy offers a wide range of options to suit your needs. With their exceptional performance and durability, Okingjoy knives are sure to become an indispensable tool in your kitchen.

In conclusion, mastering the art of holding a knife correctly is an essential skill for any aspiring cook. By following the techniques mentioned above, you will not only improve your safety but also enhance your cutting skills. And with Okingjoy knives by your side, you can take your cooking to new heights. So, go ahead and give these tips a try – you'll be amazed at the difference they can make in your culinary adventures!

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