I never gave this much thought until some years ago when my dad and I were
watching a cooking show on PBS. I can't remember who the chef was, but it
was a weird vegan woman. She seemed to have odd attachments to her food.
She was teaching some guy to cut carrots. She had him cut them like you
would do for a stir fry so that there were as many exposed surfaces as
possible. She chastised the guy for putting his pointer finger on the back
side of the blade. She told him when he did this, he was allowing the knife
to control him and not the other way around.

Well... I hold the knife like that. I have tried to do it like she said to
but it just felt clumsy and it felt like the knife was flopping back and
forth. Now I am watching a re-run of Joanne Weir. She has that handsome
black fireman on for the second time. They are making paella. I have seen
this episode before. Anyway... He holds the knife like I do and she didn't
correct me. Guess I will have to pay more attention to chefs on TV to see
how they do it.

How do you hold your knife?

On Apr 16, 2:45*am, "Julie Bove" > wrote:
>
> I never gave this much thought until some years ago when my dad and I were
> watching a cooking show on PBS. *I can't remember who the chef was, but it
> was a weird vegan woman. *She seemed to have odd attachments to her food.
> She was teaching some guy to cut carrots. *She had him cut them like you
> would do for a stir fry so that there were as many exposed surfaces as
> possible. *She chastised the guy for putting his pointer finger on the back
> side of the blade. *She told him when he did this, he was allowing the knife
> to control him and not the other way around.
>
> Well... *I hold the knife like that. *I have tried to do it like she said to
> but it just felt clumsy and it felt like the knife was flopping back and
> forth. *Now I am watching a re-run of Joanne Weir. *She has that handsome
> black fireman on for the second time. *They are making paella. *I have seen
> this episode before. *Anyway... *He holds the knife like I do and she didn't
> correct me. *Guess I will have to pay more attention to chefs on TV to see
> how they do it.
>
> How do you hold your knife?
>
>
Either way is acceptable for holding the knife for slicing or
chopping. There is no 'correct' way; holding onto the handle or
gripping the blade just beyond the handle is acceptable. It is what
is most comfortable for the person wielding the knife. Have you ever
watched Alton Brown's episode(s) on chopping and slicing?

"Julie Bove" > wrote in message
...
> I never gave this much thought until some years ago when my dad and I were
> watching a cooking show on PBS. I can't remember who the chef was, but it
> was a weird vegan woman. She seemed to have odd attachments to her food.
> She was teaching some guy to cut carrots. She had him cut them like you
> would do for a stir fry so that there were as many exposed surfaces as
> possible. She chastised the guy for putting his pointer finger on the
> back side of the blade. She told him when he did this, he was allowing
> the knife to control him and not the other way around.
>
> Well... I hold the knife like that. I have tried to do it like she said
> to but it just felt clumsy and it felt like the knife was flopping back
> and forth. Now I am watching a re-run of Joanne Weir. She has that
> handsome black fireman on for the second time. They are making paella. I
> have seen this episode before. Anyway... He holds the knife like I do
> and she didn't correct me. Guess I will have to pay more attention to
> chefs on TV to see how they do it.
>
> How do you hold your knife?

lol I had to go and pick up my knife to check) It depends on the knife I
am using and what I am chopping. My biggest knife I use without the pointer
finger on top.
--
--
http://www.helpforheroes.org.uk/shop/

On Tue, 16 Apr 2013 00:45:56 -0700, "Julie Bove"
> wrote:

>I never gave this much thought until some years ago when my dad and I were
>watching a cooking show on PBS. I can't remember who the chef was, but it
>was a weird vegan woman. She seemed to have odd attachments to her food.
>She was teaching some guy to cut carrots. She had him cut them like you
>would do for a stir fry so that there were as many exposed surfaces as
>possible. She chastised the guy for putting his pointer finger on the back
>side of the blade. She told him when he did this, he was allowing the knife
>to control him and not the other way around.
>
>Well... I hold the knife like that. I have tried to do it like she said to
>but it just felt clumsy and it felt like the knife was flopping back and
>forth.

Whatever works for you, but the extended finger would feel awkward to
me. I hold the handle in the palm and one finger on either side of
the blade where it meets the handle. It gives good control and good
leverage.

"Ophelia" ku> wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>> I never gave this much thought until some years ago when my dad and I
>> were watching a cooking show on PBS. I can't remember who the chef was,
>> but it was a weird vegan woman. She seemed to have odd attachments to
>> her food. She was teaching some guy to cut carrots. She had him cut them
>> like you would do for a stir fry so that there were as many exposed
>> surfaces as possible. She chastised the guy for putting his pointer
>> finger on the back side of the blade. She told him when he did this, he
>> was allowing the knife to control him and not the other way around.
>>
>> Well... I hold the knife like that. I have tried to do it like she said
>> to but it just felt clumsy and it felt like the knife was flopping back
>> and forth. Now I am watching a re-run of Joanne Weir. She has that
>> handsome black fireman on for the second time. They are making paella.
>> I have seen this episode before. Anyway... He holds the knife like I do
>> and she didn't correct me. Guess I will have to pay more attention to
>> chefs on TV to see how they do it.
>>
>> How do you hold your knife?
>
> lol I had to go and pick up my knife to check) It depends on the knife
> I am using and what I am chopping. My biggest knife I use without the
> pointer finger on top.
> --
> --
> http://www.helpforheroes.org.uk/shop/

I did look this up. Apparently at least for the Chef's knife, which is the
large one, you are supposed to put your thumb and finger on either side of
the blade itself. I will try this. Not sure this will work on a smaller
knife though. But that woman chef did not do that. She had all of the
fingers and thumb wrapped around the handle. And that just didn't work for
me.

wrote:
> On Apr 16, 2:45 am, "Julie Bove" > wrote:
>>
>> I never gave this much thought until some years ago when my dad and
>> I were watching a cooking show on PBS. I can't remember who the chef
>> was, but it was a weird vegan woman. She seemed to have odd
>> attachments to her food. She was teaching some guy to cut carrots.
>> She had him cut them like you would do for a stir fry so that there
>> were as many exposed surfaces as possible. She chastised the guy for
>> putting his pointer finger on the back side of the blade. She told
>> him when he did this, he was allowing the knife to control him and
>> not the other way around.
>>
>> Well... I hold the knife like that. I have tried to do it like she
>> said to but it just felt clumsy and it felt like the knife was
>> flopping back and forth. Now I am watching a re-run of Joanne Weir.
>> She has that handsome black fireman on for the second time. They are
>> making paella. I have seen this episode before. Anyway... He holds
>> the knife like I do and she didn't correct me. Guess I will have to
>> pay more attention to chefs on TV to see how they do it.
>>
>> How do you hold your knife?
>>
>>
> Either way is acceptable for holding the knife for slicing or
> chopping. There is no 'correct' way; holding onto the handle or
> gripping the blade just beyond the handle is acceptable. It is what
> is most comfortable for the person wielding the knife. Have you ever
> watched Alton Brown's episode(s) on chopping and slicing?

I don't think I've seen that one. I've seen a lot of his shows but don't
remember that one. I know I can not do the onion like Joanne Weir said to
do. I would slice my hand if I did that. She makes it flat (which I do)
but then slices sideways into it a few times before cutting down into it. I
have seen others do this. Does not work for me.

Ed Pawlowski wrote:
> On Tue, 16 Apr 2013 00:45:56 -0700, "Julie Bove"
> > wrote:
>
>> I never gave this much thought until some years ago when my dad and
>> I were watching a cooking show on PBS. I can't remember who the
>> chef was, but it was a weird vegan woman. She seemed to have odd
>> attachments to her food. She was teaching some guy to cut carrots.
>> She had him cut them like you would do for a stir fry so that there
>> were as many exposed surfaces as possible. She chastised the guy
>> for putting his pointer finger on the back side of the blade. She
>> told him when he did this, he was allowing the knife to control him
>> and not the other way around.
>>
>> Well... I hold the knife like that. I have tried to do it like she
>> said to but it just felt clumsy and it felt like the knife was
>> flopping back and forth.
>
> Whatever works for you, but the extended finger would feel awkward to
> me. I hold the handle in the palm and one finger on either side of
> the blade where it meets the handle. It gives good control and good
> leverage

Thanks!

On Apr 16, 3:45*am, "Julie Bove" > wrote:
> I never gave this much thought until some years ago when my dad and I were
> watching a cooking show on PBS. *I can't remember who the chef was, but it
> was a weird vegan woman. *She seemed to have odd attachments to her food.
> She was teaching some guy to cut carrots. *She had him cut them like you
> would do for a stir fry so that there were as many exposed surfaces as
> possible. *She chastised the guy for putting his pointer finger on the back
> side of the blade. *She told him when he did this, he was allowing the knife
> to control him and not the other way around.
>
> Well... *I hold the knife like that. *I have tried to do it like she said to
> but it just felt clumsy and it felt like the knife was flopping back and
> forth. *Now I am watching a re-run of Joanne Weir. *She has that handsome
> black fireman on for the second time. *They are making paella. *I have seen
> this episode before. *Anyway... *He holds the knife like I do and she didn't
> correct me. *Guess I will have to pay more attention to chefs on TV to see
> how they do it.
>
> How do you hold your knife?

I hold the blade of the knife, not with one finger on top. I switched
several years ago after taking a class on knife skills. Although at
first it seemed awkward, after getting used to this position I now
have much more control over my knife.

Until you get used to this position your fingers also start to hurt.
Once minor callouses build up it starts to feel comfortable.

http://www.richardfisher.com

"Julie Bove" > wrote in message
...

> I did look this up. Apparently at least for the Chef's knife, which is
> the large one, you are supposed to put your thumb and finger on either
> side of the blade itself. I will try this. Not sure this will work on a
> smaller knife though. But that woman chef did not do that. She had all
> of the fingers and thumb wrapped around the handle. And that just didn't
> work for me.

I guess everyone will do what suits them best.
--
--
http://www.helpforheroes.org.uk/shop/

On Apr 16, 5:31*am, "Ophelia" ku> wrote:
>
> "Julie Bove" > wrote in message
>
> ...
>
> > I did look this up. *Apparently at least for the Chef's knife, which is
> > the large one, you are supposed to put your thumb and finger on either
> > side of the blade itself. *I will try this. *Not sure this will work on a
> > smaller knife though. *But that woman chef did not do that. *She had all
> > of the fingers and thumb wrapped around the handle. *And that just didn't
> > work for me.
>
> I guess everyone will do what suits them best.
>
>
^5!

On Apr 16, 5:13*am, "Julie Bove" > wrote:
>
>
> *I know I can not do the onion like Joanne Weir said to
> do. *I would slice my hand if I did that. *She makes it flat (which I do)
> but then slices sideways into it a few times before cutting down into it. *I
> have seen others do this. *Does not work for me.
>
>
Practice, practice, practice. And you must be slicing the onion in
the wrong direction.

wrote:
> On Apr 16, 5:13 am, "Julie Bove" > wrote:
>>
>>
>> I know I can not do the onion like Joanne Weir said to
>> do. I would slice my hand if I did that. She makes it flat (which I
>> do) but then slices sideways into it a few times before cutting down
>> into it. I have seen others do this. Does not work for me.
>>
>>
> Practice, practice, practice. And you must be slicing the onion in
> the wrong direction.

No. I've seen other chefs cut it the way I do. She isn't slicing it.
She's dicing it.

On Tue, 16 Apr 2013 05:59:31 -0400, Ed Pawlowski > wrote:

>On Tue, 16 Apr 2013 00:45:56 -0700, "Julie Bove"
> wrote:
>
>>I never gave this much thought until some years ago when my dad and I were
>>watching a cooking show on PBS. I can't remember who the chef was, but it
>>was a weird vegan woman. She seemed to have odd attachments to her food.
>>She was teaching some guy to cut carrots. She had him cut them like you
>>would do for a stir fry so that there were as many exposed surfaces as
>>possible. She chastised the guy for putting his pointer finger on the back
>>side of the blade. She told him when he did this, he was allowing the knife
>>to control him and not the other way around.

She was exactly wrong... the guy wielding the knife had better control
by his method.

>Whatever works for you, but the extended finger would feel awkward to
>me. I hold the handle in the palm and one finger on either side of
>the blade where it meets the handle.

How can you have one finger on "either" side of the blade, do you have
six fingers? lol I can't visualize a finger on the front side of the
blade unless you mean your thumb... for heavier cutting with larger
knives I often choke up on the handle so that one finger and my thumb
are on the blade... offers better control and saves the wrist from
fatigue... works well for slicing cabbage, melon, winter squash, and
other large tough foods. Most oriental cooks use that grip on
oriental cleaver type knives.

On Tue, 16 Apr 2013 11:31:38 +0100, "Ophelia" ku>
wrote:

>
>
> "Julie Bove" > wrote in message
> ...
>
> > I did look this up. Apparently at least for the Chef's knife, which is
> > the large one, you are supposed to put your thumb and finger on either
> > side of the blade itself. I will try this. Not sure this will work on a
> > smaller knife though. But that woman chef did not do that. She had all
> > of the fingers and thumb wrapped around the handle. And that just didn't
> > work for me.
>
> I guess everyone will do what suits them best.
> --

Just keep your knife sharp enough that you don't need to use your left
hand to apply pressure when cutting, please. Accidents happen that
way.

--
Food is an important part of a balanced diet.

On Tue, 16 Apr 2013 04:10:15 -0700, "Julie Bove"
> wrote:

> wrote:
> > On Apr 16, 5:13 am, "Julie Bove" > wrote:
> >>
> >>
> >> I know I can not do the onion like Joanne Weir said to
> >> do. I would slice my hand if I did that. She makes it flat (which I
> >> do) but then slices sideways into it a few times before cutting down
> >> into it. I have seen others do this. Does not work for me.
> >>
> >>
> > Practice, practice, practice. And you must be slicing the onion in
> > the wrong direction.
>
> No. I've seen other chefs cut it the way I do. She isn't slicing it.
> She's dicing it.
>

Practice and a sharp knife. I can do it, but if you take the time to
notice... they throw away a pretty big portion of usable onion too.
It's a way for them to get a uniform dice quickly. I am not working
as fast as the kitchen pros work; so if uniformity is the name of the
game, I can do it my way. Most of the time, close enough is good
enough for me... but even with that said, I probably make my cuts more
uniform that most of the people here who have never been a kitchen
employee.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Tue, 16 Apr 2013 11:31:38 +0100, "Ophelia" ku>
> wrote:
>
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>
>> > I did look this up. Apparently at least for the Chef's knife, which is
>> > the large one, you are supposed to put your thumb and finger on either
>> > side of the blade itself. I will try this. Not sure this will work on
>> > a
>> > smaller knife though. But that woman chef did not do that. She had
>> > all
>> > of the fingers and thumb wrapped around the handle. And that just
>> > didn't
>> > work for me.
>>
>> I guess everyone will do what suits them best.
>> --
>
> Just keep your knife sharp enough that you don't need to use your left
> hand to apply pressure when cutting, please. Accidents happen that
> way.

Himself keeps my knives razor sharp so that isn't something I need to worry
about
--
--
http://www.helpforheroes.org.uk/shop/

On Tue, 16 Apr 2013 03:29:26 -0700 (PDT), Helpful person
> wrote:

> I hold the blade of the knife, not with one finger on top.

Yes, that really works with larger knives. I hold them between my
thumb and the first & second joints of my index finger.

--
Food is an important part of a balanced diet.

On Tue, 16 Apr 2013 08:05:05 -0700, sf > wrote:

>On Tue, 16 Apr 2013 11:31:38 +0100, "Ophelia" ku>
>wrote:
>
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>
>> > I did look this up. Apparently at least for the Chef's knife, which is
>> > the large one, you are supposed to put your thumb and finger on either
>> > side of the blade itself. I will try this. Not sure this will work on a
>> > smaller knife though. But that woman chef did not do that. She had all
>> > of the fingers and thumb wrapped around the handle. And that just didn't
>> > work for me.
>>
>> I guess everyone will do what suits them best.
>> --
>
>Just keep your knife sharp enough that you don't need to use your left
>hand to apply pressure when cutting, please.
>Accidents happen that way.

An accident, so that's how you happened... what a moroon... there are
many chores where both hands on a knife is advantageous and much
safer... there are even knives designed to be used with both hands,
and there are helper gadgets that one places on a blade so as to use
both hands.

On Tue, 16 Apr 2013 16:15:48 +0100, "Ophelia" ku>
wrote:

> Himself keeps my knives razor sharp so that isn't something I need to worry
> about

You're lucky you have someone to do it for you! My hubby has zero
interest in that stuff. Somehow, my knives stay magically sharp as
far as he's concerned. I don't think he's ever put even a moment's
worth of thought into it other than back when I used to get them
sharpened professionally and I needed him to drive me there because
the parking situation was so bad.


--
Food is an important part of a balanced diet.

On Apr 16, 4:10*am, "Julie Bove" > wrote:
> wrote:
> > On Apr 16, 5:13 am, "Julie Bove" > wrote:
>
> >> I know I can not do the onion like Joanne Weir said to
> >> do. I would slice my hand if I did that. She makes it flat (which I
> >> do) but then slices sideways into it a few times before cutting down
> >> into it. I have seen others do this. Does not work for me.
>
> > Practice, practice, practice. *And you must be slicing the onion in
> > the wrong direction.
>
> No. *I've seen other chefs cut it the way I do. *She isn't slicing it..
> She's dicing it.

And...you can always hold the knife like this:
http://www.youtube.com/watch?v=bT7a8Gv9qdA

"sf" > wrote in message
...
> On Tue, 16 Apr 2013 16:15:48 +0100, "Ophelia" ku>
> wrote:
>
>> Himself keeps my knives razor sharp so that isn't something I need to
>> worry
>> about
>
> You're lucky you have someone to do it for you! My hubby has zero
> interest in that stuff. Somehow, my knives stay magically sharp as
> far as he's concerned. I don't think he's ever put even a moment's
> worth of thought into it other than back when I used to get them
> sharpened professionally and I needed him to drive me there because
> the parking situation was so bad.

I'm sorry. I do know how lucky I am.

--
--
http://www.helpforheroes.org.uk/shop/

On Tue, 16 Apr 2013 10:50:17 -0400, Brooklyn1
> wrote:

>On Tue, 16 Apr 2013 05:59:31 -0400, Ed Pawlowski > wrote:
>
>>On Tue, 16 Apr 2013 00:45:56 -0700, "Julie Bove"
> wrote:
>>
>>>I never gave this much thought until some years ago when my dad and I were
>>>watching a cooking show on PBS. I can't remember who the chef was, but it
>>>was a weird vegan woman. She seemed to have odd attachments to her food.
>>>She was teaching some guy to cut carrots. She had him cut them like you
>>>would do for a stir fry so that there were as many exposed surfaces as
>>>possible. She chastised the guy for putting his pointer finger on the back
>>>side of the blade. She told him when he did this, he was allowing the knife
>>>to control him and not the other way around.
>
>She was exactly wrong... the guy wielding the knife had better control
>by his method.
>
>>Whatever works for you, but the extended finger would feel awkward to
>>me. I hold the handle in the palm and one finger on either side of
>>the blade where it meets the handle.
>
>How can you have one finger on "either" side of the blade, do you have
>six fingers? lol I can't visualize a finger on the front side of the
>blade unless you mean your thumb... for heavier cutting with larger
>knives I often choke up on the handle so that one finger and my thumb
>are on the blade... offers better control and saves the wrist from
>fatigue... works well for slicing cabbage, melon, winter squash, and
>other large tough foods. Most oriental cooks use that grip on
>oriental cleaver type knives.

I do it that way, except my index finger is folded along the outside
of the blade next to the handle with the thumb pressed flat against
the blade on the opposite side.
Janet US

On Tue, 16 Apr 2013 11:35:06 -0400, Brooklyn1
> wrote:

>On Tue, 16 Apr 2013 08:05:05 -0700, sf > wrote:
>
>>On Tue, 16 Apr 2013 11:31:38 +0100, "Ophelia" ku>
>>wrote:
>>
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>
>>> > I did look this up. Apparently at least for the Chef's knife, which is
>>> > the large one, you are supposed to put your thumb and finger on either
>>> > side of the blade itself. I will try this. Not sure this will work on a
>>> > smaller knife though. But that woman chef did not do that. She had all
>>> > of the fingers and thumb wrapped around the handle. And that just didn't
>>> > work for me.
>>>
>>> I guess everyone will do what suits them best.
>>> --
>>
>>Just keep your knife sharp enough that you don't need to use your left
>>hand to apply pressure when cutting, please.
>>Accidents happen that way.
>
>An accident, so that's how you happened... what a moroon... there are
>many chores where both hands on a knife is advantageous and much
>safer... there are even knives designed to be used with both hands,
>and there are helper gadgets that one places on a blade so as to use
>both hands.
>
Agreed. The smart person keeps their fingers and thumbs up out of the
way.
Janet US

Depends on what knife I'm using and what I'm cutting. I use the rocking technique on some things, index finger on top of blade on others.

On Tuesday, 16 April 2013 17:45:56 UTC+10, Julie Bove wrote:
> How do you hold your knife?

Depends on the knife, what I'm cutting, and how I want to cut it. If I'm cutting with the tip of the knife, I might hold it differently to when I'm cutting with the handle end of the blade.

> She chastised the guy for putting his pointer finger on the back
> side of the blade. She told him when he did this, he was allowing the knife
> to control him and not the other way around.

I don't think I ever do this, index finger on back of blade. I'll grip the base of the blade with finger and thumb, but not finger on blade.

OTOH, I was taught something similar for using a hacksaw - supposed to make you go straight.

"elementsresto" > wrote in
message .. .
>
> 'Julie Bove[_2_ Wrote:
>> ;1828700']I never gave this much thought until some years ago when my
>> dad and I were
>> watching a cooking show on PBS. I can't remember who the chef was, but
>> it
>> was a weird vegan woman. She seemed to have odd attachments to her
>> food.
>> She was teaching some guy to cut carrots. She had him cut them like you
>>
>> would do for a stir fry so that there were as many exposed surfaces as
>> possible. She chastised the guy for putting his pointer finger on the
>> back
>> side of the blade. She told him when he did this, he was allowing the
>> knife
>> to control him and not the other way around.
>>
>> Well... I hold the knife like that. I have tried to do it like she
>> said to
>> but it just felt clumsy and it felt like the knife was flopping back and
>>
>> forth. Now I am watching a re-run of Joanne Weir. She has that
>> handsome
>> black fireman on for the second time. They are making paella. I have
>> seen
>> this episode before. Anyway... He holds the knife like I do and she
>> didn't
>> correct me. Guess I will have to pay more attention to chefs on TV to
>> see
>> how they do it.
>>
>> How do you hold your knife?
>
>
> When I'm cooking and I do need to chop or slice the ingredients I always
> make sure that I'm comfortable holding the knife. With this I can ensure
> that I won;t cut my hands and I won't try imitating how chefs hold their
> knives it will only make me uncomfortable.

Yes, the same here. I suspect we do what we find comfortable and effective.

--
--
http://www.helpforheroes.org.uk/shop/

On Apr 16, 11:21*am, sf > wrote:
>
> On Tue, 16 Apr 2013 16:15:48 +0100, "Ophelia" ku>
> wrote:
>
> > Himself keeps my knives razor sharp so that isn't something I need to worry
> > about
>
> You're lucky you have someone to do it for you! *My hubby has zero
> interest in that stuff. *Somehow, my knives stay magically sharp as
> far as he's concerned. *I don't think he's ever put even a moment's
> worth of thought into it other than back when I used to get them
> sharpened professionally and I needed him to drive me there because
> the parking situation was so bad.
>
>
Buy yourself an electric Chef's Choice knife sharpener and you can e-a-
s-i-l-y do this yourself anytime you want to and no fighting the
parking situation.

"Brooklyn1" > wrote in message
...
> On Tue, 16 Apr 2013 05:59:31 -0400, Ed Pawlowski > wrote:
>
>>On Tue, 16 Apr 2013 00:45:56 -0700, "Julie Bove"
> wrote:
>>
>>>I never gave this much thought until some years ago when my dad and I
>>>were
>>>watching a cooking show on PBS. I can't remember who the chef was, but
>>>it
>>>was a weird vegan woman. She seemed to have odd attachments to her food.
>>>She was teaching some guy to cut carrots. She had him cut them like you
>>>would do for a stir fry so that there were as many exposed surfaces as
>>>possible. She chastised the guy for putting his pointer finger on the
>>>back
>>>side of the blade. She told him when he did this, he was allowing the
>>>knife
>>>to control him and not the other way around.
>
> She was exactly wrong... the guy wielding the knife had better control
> by his method.
>
>>Whatever works for you, but the extended finger would feel awkward to
>>me. I hold the handle in the palm and one finger on either side of
>>the blade where it meets the handle.
>
> How can you have one finger on "either" side of the blade, do you have
> six fingers? lol I can't visualize a finger on the front side of the
> blade unless you mean your thumb... for heavier cutting with larger
> knives I often choke up on the handle so that one finger and my thumb
> are on the blade... offers better control and saves the wrist from
> fatigue... works well for slicing cabbage, melon, winter squash, and
> other large tough foods. Most oriental cooks use that grip on
> oriental cleaver type knives.

Thumb on one side. Pointer on the other.

In article >,
"Julie Bove" > wrote:

> I never gave this much thought until some years ago when my dad and I were
> watching a cooking show on PBS. I can't remember who the chef was, but it
> was a weird vegan woman. She seemed to have odd attachments to her food.
> She was teaching some guy to cut carrots. She had him cut them like you
> would do for a stir fry so that there were as many exposed surfaces as
> possible. She chastised the guy for putting his pointer finger on the back
> side of the blade. She told him when he did this, he was allowing the knife
> to control him and not the other way around.
>
> Well... I hold the knife like that. I have tried to do it like she said to
> but it just felt clumsy and it felt like the knife was flopping back and
> forth. Now I am watching a re-run of Joanne Weir. She has that handsome
> black fireman on for the second time. They are making paella. I have seen
> this episode before. Anyway... He holds the knife like I do and she didn't
> correct me. Guess I will have to pay more attention to chefs on TV to see
> how they do it.
>
> How do you hold your knife?

you can use a knife?

On Tue, 16 Apr 2013 08:05:05 -0700, sf > wrote:



>
>Just keep your knife sharp enough that you don't need to use your left
>hand to apply pressure when cutting, please. Accidents happen that
>way.

I could not cut if I did not use my left hand for pressure while my
right hand is holding the food to be cut.

"bigwheel" > wrote in message
...
>
> 'Julie Bove[_2_ Wrote:
>> ;1828700']I never gave this much thought until some years ago when my
>> dad and I were
>> watching a cooking show on PBS. I can't remember who the chef was, but
>> it
>> was a weird vegan woman. She seemed to have odd attachments to her
>> food.
>> She was teaching some guy to cut carrots. She had him cut them like you
>>
>> would do for a stir fry so that there were as many exposed surfaces as
>> possible. She chastised the guy for putting his pointer finger on the
>> back
>> side of the blade. She told him when he did this, he was allowing the
>> knife
>> to control him and not the other way around.
>>
>> Well... I hold the knife like that. I have tried to do it like she
>> said to
>> but it just felt clumsy and it felt like the knife was flopping back and
>>
>> forth. Now I am watching a re-run of Joanne Weir. She has that
>> handsome
>> black fireman on for the second time. They are making paella. I have
>> seen
>> this episode before. Anyway... He holds the knife like I do and she
>> didn't
>> correct me. Guess I will have to pay more attention to chefs on TV to
>> see
>> how they do it.
>>
>> How do you hold your knife?
>
> I hold it like a hammer. No need to involve fingers. Now exposing large
> surface areas of just about anything is a great plan, That is why when
> we make soup and stuff the Little Bride cuts it up in a tiny dice. Us
> manly testosterone laden manly males throw big hunks of stuff down in
> there. The propa way to chop veggies is to use a rocking motion with a
> big Chefs knife. Thats how I do it so it bound to be right huh? Now if
> its just a little rabbit food I sometimes use my 6" curved boner just to
> keep from having to wash other utensils. Get the Forschner Victornox
> brand with Fibrox handles. I have the 9" Chefs knife and its a real
> blessing. Also the Granton slicer..and a pairing knife. Snag the
> sharpening steel too. That be about a hundred bucks or so and qualifies
> for free shipping most likely. Only Purto Rikkans from the Ghetto put
> the index finger on top of the knife blade.
>
> http:'JustKnives101.com' (http://www.justknives101.com)

I tried to hold it like that but that doesn't work for me. The knife isn't
steady and flops back and forth.

On Tue, 16 Apr 2013 22:45:15 -0400, Ed Pawlowski > wrote:

> On Tue, 16 Apr 2013 08:05:05 -0700, sf > wrote:
>
>
>
> >
> >Just keep your knife sharp enough that you don't need to use your left
> >hand to apply pressure when cutting, please. Accidents happen that
> >way.
>
> I could not cut if I did not use my left hand for pressure while my
> right hand is holding the food to be cut.

I'm right handed (not left handed)... so for me, it's the way the left
hand that I just can't get right and nick a fingernail every so
often.... probably because I have "nails".
http://www.youtube.com/watch?v=WrGUM5RbAfY



--
Food is an important part of a balanced diet.

On Apr 17, 12:16*am, sf > wrote:

>
> I'm right handed (not left handed)... so for me, it's the way the left
> hand that I just can't get right and nick a fingernail every so
> often.... probably because I have "nails".http://www.youtube.com/watch?v=WrGUM5RbAfY
>
> --
> Food is an important part of a balanced diet.

Tuck the fingers of your left hand under so that your fingers are not
exposed. Then you can use your knuckles as a guide.

http://www.richardfisher.com

On Apr 16, 10:45*pm, Ed Pawlowski > wrote:
>
> I could not cut if I did not use my left hand for pressure while my
> right hand is holding the food to be cut.

Then your knife is blunt.

http://www.richardfisher.com

On Wed, 17 Apr 2013 05:10:11 -0700 (PDT), Helpful person
> wrote:

> On Apr 17, 12:16*am, sf > wrote:
>
> >
> > I'm right handed (not left handed)... so for me, it's the way the left
> > hand that I just can't get right and nick a fingernail every so
> > often.... probably because I have "nails".http://www.youtube.com/watch?v=WrGUM5RbAfY
> >
> > --
> > Food is an important part of a balanced diet.
>
> Tuck the fingers of your left hand under so that your fingers are not
> exposed. Then you can use your knuckles as a guide.
>
I've always understood that. The TV chef's show it constantly as did
that chef in the video. It's very uncomfortable for me , I don't feel
like I have any control of the food the left hand is supposedly
holding and I might as well be doing it with the knife hand only.

--
Food is an important part of a balanced diet.

On Wed, 17 Apr 2013 05:10:46 -0700 (PDT), Helpful person
> wrote:

>On Apr 16, 10:45*pm, Ed Pawlowski > wrote:
>>
>> I could not cut if I did not use my left hand for pressure while my
>> right hand is holding the food to be cut.
>
>Then your knife is blunt.

Then your brain is blunt... Ed is saying he's left handed.

On Wed, 17 Apr 2013 05:10:46 -0700 (PDT), Helpful person
> wrote:

>On Apr 16, 10:45*pm, Ed Pawlowski > wrote:
>>
>> I could not cut if I did not use my left hand for pressure while my
>> right hand is holding the food to be cut.
>
>Then your knife is blunt.
>

Nope, very sharp. I've left handed though.

"Ed Pawlowski" > wrote in message
...
> On Wed, 17 Apr 2013 05:10:46 -0700 (PDT), Helpful person
> > wrote:
>
>>On Apr 16, 10:45 pm, Ed Pawlowski > wrote:
>>>
>>> I could not cut if I did not use my left hand for pressure while my
>>> right hand is holding the food to be cut.
>>
>>Then your knife is blunt.
>>
>
> Nope, very sharp. I've left handed though.

I think the most of us guessed
--
--
http://www.helpforheroes.org.uk/shop/

"bigwheel" > wrote in message
...
>
> Sounds like maybe you need some good knives. Nice blade heavy Forschners
> do not treat folks rudely like that. Crappy knives wobble and give
> corporal tunnel syndrome.

I have Wusthof and Kuhn Rikhon.

"Julie Bove" > wrote in message
...
>
> "bigwheel" > wrote in message
> ...
>>
>> Sounds like maybe you need some good knives. Nice blade heavy Forschners
>> do not treat folks rudely like that. Crappy knives wobble and give
>> corporal tunnel syndrome.
>
> I have Wusthof and Kuhn Rikhon.
>


But, are they "corporals?" They sound more like Generals. ;-)

Cheri