Dr. Dan is a surgeon, not a chef. This is a basic introduction to a chef’s knife for those who are new to using one. There are many ways to use a chef’s knife, so if you have a preferred method that works for you, feel free to skip this section.

If you are new to a real chef’s knife, please read on. The basic hold is called the “pinch grip.” Place your hand on the base of the blade so that your thumb and first two fingers “pinch” the blade, and your second three fingers wrap around the handle. This is why it’s important to have a knife with a curved section below the blade/handle junction. Some knives have an abrupt, sharp edge at this point, which makes them uncomfortable to hold with the pinch grip. The pinch grip allows for better blade control when making precise cuts, such as yucca chips or thin slices of raw beets. Grabbing the entire handle is much clumsier but better for large chopping motions, such as when using a large butcher knife.

A chef’s knife’s rounded shape works best when the tip is placed on the cutting board first, and the knife is pressed down into the food to cut it. Slicing or sawing motions work best with serrated blades, like those on a carving knife. The smooth curve of a chef’s knife makes this motion easy. Stabilizing the tip and pinching the blade ensures a safe and controlled cut. A very sharp knife is safer than a dull one.