When I first started writing the monthly newsletter for McKinney and Doyle about four years ago, I came up with the “Food for Thought” section as an excuse to cook my way through our family recipe book. I’d prepare what my roommates and I called “family meal” using recipes from the book for three to four different courses once a month. Since I was spending much more time in the kitchen preparing large meals for five people, my dad bought me my first real Chef’s Knife. I was excited about the sentiment but kind of intimidated by the gift. I mean it’s a huge knife and I’m no professional. But my dad gave me some pointers and a few lessons on how to use the knife quickly and safely and while I’m still not an expert, I’ve found great value in my basic level of skill in terms of chopping and I think it’s important for all other self-proclaimed foodies to do the same.
First things first: how do you hold a chef’s knife? I’ve seen some pretty interesting grips on all utensils, including knives, and while it can be entertaining to poke fun at somebody with an especially odd technique, you really want to play it safe with something like this. The thumb on your cutting hand should grip the knife around the top (non-sharp) part of the blade with the rest of the hand wrapped around the handle, also called the bolster. Here, this photo may help make things a bit more clear.
Your index finger should match up with your thumb on the opposite side of the blade. Your grip should come mainly from the thumb and index finger, try to keep the rest of your hand relatively loose and relaxed.
I’ll be honest with you, it feels kind of awkward, but it gives you a ton of control over the blade and you do get used to it after some practice.
Okay, so your other hand will be used to hold whatever it is you are slicing, for this example let’s say an onion, and prevent it from sliding all over your cutting board. Technically speaking, this hand is known as your guiding hand, but there won’t be a quiz at the end here so you can call it whatever you’d like. Obviously, the goal here is to avoid cutting your fingers.
The best way to prevent injury while maneuvering your big shiny knife is to keep the fingertips on your guiding hand tucked away from the blade. The side of the blade should actually rest on the first knuckle of your guiding hand which will help keep the blade perpendicular to the cutting board. Again, a picture is probably best here:
You’re in a good position now to slice pretty quickly, but that doesn’t mean you should start quickly. As you make your way across your hypothetical onion, keep sliding your guiding hand further back as the knife moves towards it. As you get more comfortable with the grip and with your hand positioning, you’ll naturally start to speed up. Soon enough you’ll be chopping like a pro!
Every home cook should have a quality set of knives in their kitchen. But if you don’t, at least start with a good Chef’s Knife. It will make the cooking process much easier. Besides, it’s always nice to show off a little during a dinner party.
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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