Techniques
How to hold a chef's knife
The short answer: hold a chef's knife in a pinch grip, with your thumb and the side of your index finger gripping the blade just in front of the bolster, and your other three fingers wrapped round the handle. Your other hand makes a claw, fingertips tucked under and knuckles guiding the blade. That one change gives more control, less fatigue and safer cutting than holding the handle alone.
The pinch grip, step by step
Hold the handle loosely in your cutting hand, as if shaking hands.
Slide your hand forward until your thumb and index finger reach the blade, just past the bolster.
Pinch the flat of the blade between the pad of your thumb on one side and the side of your bent index finger on the other.
Wrap your middle, ring and little fingers round the handle. They steady it; they do not squeeze.
Check that your knuckles clear the board when the edge is flat on it.
The grip puts your hand at the balance point, so the knife moves as an extension of your wrist. It may feel odd for a week. After that, holding only the handle feels like writing with the end of a pencil.
The claw: protecting the hand that holds the food
Curl your fingertips under, so the first knuckles lead and your nails point down into the food.
Tuck your thumb behind your fingers.
Rest the flat of the blade lightly against your knuckles. They are your guide.
Cut, then walk the claw back a few millimetres for the next slice. The thickness of each slice is set by how far you move your hand, not the knife.
The blade never rises higher than your knuckles, so it has nothing to catch.
Rocking cut or push cut?
| Cut | How | Best for |
|---|---|---|
| Rocking | Tip stays on the board; lift and lower the heel in a rolling motion | Herbs, garlic, fine mincing; suits curved chef's knife blades |
| Push cut | Whole blade lifts; slide it forward and down through the food | Onions, carrots, slicing; suits flatter santoku blades and hard steel |
| Pull cut | Draw the blade back towards you as it cuts down | Delicate slices of fish, meat or soft herbs |
Most cooks use all three. A push cut is gentler on a hard, thin edge because the blade never grinds sideways on the board. Rocking is quicker for herbs. If you want to compare blade shapes, read the difference between a chef's knife and a santoku.
Safety, in five habits
Keep the knife sharp. A sharp knife goes where you tell it; a blunt one needs force and slips.
Put a damp cloth under the board so it cannot move.
Give round food a flat side first: halve the onion, then lay it cut side down.
Use the spine, not the edge, to sweep food across the board.
Never try to catch a falling knife. Step back and let it drop.
For the cuts themselves, from dice to julienne, see mastering basic knife skills. Choosing a knife to practise with? How to choose a chef's knife covers length, steel and balance.
The Season knife for this
The Season S4 Chef's Knife (£100) is balanced at the bolster, right where a pinch grip sits. It has a 21cm, 67-layer Damascus blade around a 10CR steel core at 61 HRC, a 15 degree edge, a full tang and a triple-riveted rosewood handle. Lifetime guarantee; hand wash. Sold to over-18s only, with ID on delivery. Pair it with a wooden board that will not blunt the edge: the Teak End Grain Chopping Board runs from £70 to £120.
Questions people ask
Why does my index finger hurt with the pinch grip? You are squeezing too hard. The pinch steers; the knife's own weight does the cutting.
Should my finger rest on the spine? Some cooks do it for fine slicing. For everyday chopping the pinch grip gives more control side to side.
Is the claw slower? At first. Within a few weeks it is faster, because you stop hesitating.
Which board is best for knife skills? Wood or plastic. Glass, stone and ceramic boards blunt any edge within a few cuts. More in wood or plastic chopping board.
Cook like it matters.
From the cooks at Season, a London cookshop since 2005.