I’m going to teach you to properly grip and cut safely with the Chef’s Knife.
First thing we want to do is take the Chef’s Knife in our hand, put our
middle finger up against the holster, the thumb on the edge, and our index finger
on the opposite side. This creates what we call the pinch grip, as you can tell
if you removed your fingers, you’d still have the knife pinched between
your thumb and your index fingers. This gives tremendous control over long blades.
Now, the essence of safety, you ened to create a guide hand. In order to do so, we
form a claw and move it down to the item you are going to cut around. In this case the
index finger and middle finger will stick out closest to the blade. Now we’re
going to place the blade against those two fingers and slowly move
forward using the length of the blade to do the cutting. The power is in the
length and as you move slowly backwards
you want to cut each piece to the same
width so it cooks at the same time at the same temperature in the same degree.
that would be considered culinary
perfection
