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How to Hold a Chef’s Knife

by Jennifer Armentrout

fromFine Cooking
Issue 74

While conducting our review of chef’s knives, we noticed some differences in the way our panel of testers held the knives. That’s fine, since the best grip is the one that you personally are most comfortable with. That said, here’s the grip favored by many cooking pros. Choking up on the knife blade like this might seem a little scary, but it’s really not risky and with a little practice you’ll find that this grip offers control and a good balance of dexterity and stability.

  • Hold the handle with your middle, ring, and pinkie fingers. Rest your index finger flat against the blade near the handle (curl the finger back toward the handle), and position your thumb on the opposite side of the blade.
  • Always curl in the fingertips of the hand not holding the knife. This protects them from being cut and allows you to use your knuckles as a guide for aligning the knife as you slice.

 Photos: Scott Phillips

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