Allright, if you have never used a chef's knife before, the task might seem daunting. Chef's knives are a lot larger and sharper then your average potato peeler. But not to worry, using a chef's knife is quite simple. So lets just jump in.
While just holding the handle might seem the most logical way to hold a knife, but this doesn't give you nearly enough control. The correct way to hold a chef's knife is the 'pinch grip'. Place your index finger against one side of the blade, just ahead of the bolster and your thumb on the opposite side of the blade. Now curl the rest of your fingers around the handle. Tada! the pinch grip.
Now thats you cutting hand taken care of. One hand left to go.
To make sure you only chop the food on your cutting board, it is imperative that you use the claw grip. Make a claw with your hand and rest the blade against the middle part of your fingers. With the tips of your fingers you can hold the food you are cutting. Using this grip you ensure the safety of your finger tips.
Now you have perfected your knife holding technique, it's time to actually cut something. The chef's cut, most importantly, take it slow. Get the basic motion down before attempting to speed through a pile of vegetables.
The basic motion is simple. While resting the blade against the middle part of your finger, and resting the tip of the blade on your cutting board move the blade back and forward while simultaneously moving is up and down. Essentially, your hand will describe a circle. While making this motion move your knife along the piece of food you are cutting.
Another good technique to know is the chop. Hold the knife against you fingers as discussed before, and simply move your knife up and down. This is a great technique to chop herbs or small vegetables into very fine pieces.
If you're interested in more things you can do with your chef's knife, we have listed 11 of them here.
Allright, everything in your fridge has now been reduced to perfect cubes. it's time for the cleanup. Hold your knife under a running tap for a few seconds and if necessary, wipe it of with a non-abrasive sponge or cloth. Then dry it of. Store the knife spine down in a knife block or on a magnet strip.
A couple of quick tips for you to get the most out of your knife.
The most important thing of all is to make sure you are safe. Using a good chef's knife makes cooking a lot more fun. Make sure it stays fun by being careful with your knife.
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