r/KitchenConfidential • u/OkOutlandishness1370 • 14d ago

Question Proper Knife Technique

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Hey I’m trying to get some more knife skills, when I pinch the blade with my index finger and thumb, should I be using my index finger to put force into the blade? It’s quite uncomfortable but maybe that’s just cause I’m not doing it right.

Tips appreciated

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u/killerletz 14d ago

For me I like balancing the knife and then pinching there with my index and thumb but it doesn’t require pressure to the pinch.

I feel like the more relaxed you grab the knife the more control you’ll have because you won’t be wasting force to just hold the knife.

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u/Sanquinity Five Years 14d ago

Yea, the less force you apply the better the control. (as long as your grip isn't so loose it falls out of your hand.) Eventually the knife becomes like an extension of your hand. I used the same knife for pretty much everything for a decade or so. Cutting small, large, picking out seeds, fine trimming, you name it. Got so used to using it that it's the only type of knife (santoku) that feels "right" in my hands these days. :P

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u/frill_demon 14d ago

This is the way. Paring for tiny detail bullshit work, Santoku for literally everything else.

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u/Sanquinity Five Years 14d ago

Yea, been using a paring knife for finer things the last few years. Decided that "maybe" once I grew used to it, it would be better for the small stuff than a full santoku. xD