How to Hold and Use a Chef's Knife

A chef's knife is an extremely useful tool. For people who cook a lot, either professionally or personally, it is an absolutely essential tool. It's one of the most basic requirements of any kitchen, right up there with your favorite frying pan. Knives are some of the more dangerous items to be found in the kitchen, so it's essential that you know how to hold it and use it properly.

Holding a Chef's Knife

One of the first things to look for when buying a knife is a comfortable handle. It should fit your hand well, and a good, non-slip surface is best. Rubber or plastic work well; wood looks nice and won't slip, but it's not the best choice. You rarely see wood in restaurant kitchens - it doesn't stand up well to dishwashers, and the wood's porous surface harbors more bacteria than synthetic materials.

You should hold the knife with your dominant hand, of course. Most chef's knives are extra-wide along the back of the blade; this is so you can push the blade downwards with your other hand, a useful tactic if you're trying to cut something tough. Always keep your other hand as far away from the cutting edge as possible, and take extra care when you have to hold whatever you're chopping. For the cautious, special cut-resistant gloves are available to protect your valuable fingers.

A lot of people like to hold a chef's knife with a finger extended along the base of the blade; this allows for greater control when making cuts. When chopping, all you have to do is hold the tip down and rock the blade up and down. Cut with the base end of the blade, not the tip. This allows you to easily exert more force.

You can saw back and forth with a chef's knife, but it's really intended for chopping. A serrated blade would probably work better for this kind of cutting.

Taking Care of a Chef's Knife

First, get a good knife sharpener and learn how to use it. A sharp blade not only makes the work easier, it's also safer. A dull blade may not cut your quite hand as deeply, but you're far more likely to lose control of a dull blade than a sharp one. And if an accident does happen, a clean cut can usually heal much more readily than a ragged one.

Don't cut on hard surfaces - that's a sure way to ruin the knife's edge. This might include ceramic plates and counters made from stone or steel. Use a chopping board.

John Sosa does a number of kitchen knives reviews on his website including Henckels reviews