"Fresh Monniker" > wrote in message
...
> "Fred" > wrote:
>
> >If you grasp the chef knife as you should with
> >the thumb and forefinger on the blade just in front of the bolster, it
> >should balance. Then you can wrap the remaining three fingers around the
> >handle and start chopping.
>
> Some would say that if you need to do this, your knife is too long, or
> too forward-weighted, or you need stronger wrists. Others disagree.

About every chef on the planet grips chef knives this way and 100% of the
culinary schools teach it. I teach it in my knife skills classes. The
reason is that it is less fatiguing - something that isn't a huge issue with
home cooks. Those that disagree with it are in a minority to be sure.
>
> The best knife is the one that fits comfortably.

No question about that.
>
> The only false statement on the subject is that there is a "best
> knife" for everyone.

That's true but I have yet to encounter a professional chef or cook that
doesn't perform better with and prefer a Japanese gyuto over a European chef
knife after getting accustomed to it. The best one for me may not be the
best one for you, but I might be willing to bet that you'd prefer some
Japanese gyuto to a chef knife made anywhere else. The time required to get
accustomed to a light, hard, thin blade is amazingly short. Take care.

Fred
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