The one thing I see new cooks mess up with their knives

Been in kitchens for about fifteen years now, and I keep seeing the same mistake. New cooks will buy a decent chef's knife, but they never learn how to hold it right. They grip the handle like a baseball bat, which gives them zero control. I learned the pinch grip from a guy named Marco at a place in Cleveland, and it changed everything. It's not about strength, it's about guiding the blade. How did you all learn your knife grip?

3 comments

3 Comments

the_thomas21d ago

My first year I chopped like I was fighting for my life, honestly.

seth68321d ago

My first season I was doing 60 hour weeks just to keep up. Switched to a 20 inch bar on my saw and it cut my time in half. The real game changer was getting my splits stacked and covered before the rain hit. Felt like I finally got ahead instead of just surviving.

grayc2715d ago

Fighting for your life" is the perfect way to put it. I spent more time wrestling my own pile than actually cutting wood. That first year feels like a bad survival movie.