Essential Knife Skils Part 2 - Proper Hand Placement and Knife Safety

Note: This is part 2 of a 5-part series that describes a variety of essential knife skills.  See the index under Kitchen Basics for the complete list.

I recently took a course on essential knife skills at a local store, and learned so much more about knives than I bargained for!  I found this class so helpful and want to share all of this information with you, my readers!  The Essential Knife Skills series splits this information into five parts.  This section will cover proper hand placement and knife safety.  A previous post covers different parts of the knife, while future posts will cover how to choose the right knife, maintaining your knives, and various cutting techniques.  A link to each of these sections will be in the index under the "Kitchen Basics" section at the top of my blog. If you haven't yet had a knife course, or even if you have, I am sure you will find this information just as useful and exciting as I have! :]

Proper Hand Placement

Proper hand placement is essential to use your knife safely and achieve the best cutting results.  It may take some practice to adjust your hands to new positions, but as the knife starts to feel more comfortable in your hand, you will know that you're mastering your skills and cutting techniques.  Described below is the proper way to hold a chef's knife.  The same technique can be applied to other primary knives in your kitchen.

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First, grip the handle of the knife with your dominant hand.  Bring your thumb and index finger forward to grip the heel of the knife with the pad of your thumb and side of your index finger.  Angle your index finger downward without dangling it over the edge of the blade.  Most often, your index finger must be curled to achieve this.  This position will give you the most control.

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It may be tempting to rest your index finger over the spine of the knife while cutting, but this is incorrect.  While it feels like you have more control, this position will make it easier for the knife to slip out from under your hands while cutting, which increases the chance of injury.  Always hold your thumb and index finger securely on the heel of the knife to prevent slipping and loss of control.

 

Your non-dominant hand is used to secure the food being cut.  Grip the top of the food with the tips of your fingers and curl your knuckles over to act as a shield.  With your finger tips tucked away, you will not run the risk accidental injury.  This technique can also be used to guide your knife with precision and consistency, as the knife rests on the edge of the knuckles.  Do not let your fingertips drift in front of your knuckles, as it will expose them to the blade of the knife. 

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When cutting smaller items, such as herbs or cherry tomatoes, an alternative to this technique may be necessary in order to grip the food.  For this, align your fingertips parallel to the knife and position your upper fingers in a slight angle, as shown below.  In this way, you can chop with security and control in tighter circumstances.

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Knife Safety

Aside from proper hand placement, there are a few techniques which can help to ensure knife safety during use and handling.  These tips are crucial to remember when in the kitchen.

 1. A sharp knife is a safe knife.  A dull knife requires more force when cutting, which can result in slips or accidental injury.  Keeping your knife sharp will reduce knife tension while cutting and increase control.  Plus, any accidental injuries caused my a sharp knife will be clean and easier to care for.

2. Always cut on a proper cutting board.   Cutting on glass, metal, or marble will damage a knife's edge, and many counter-tops increase the risk of slips.  Cutting boards made of wood, pressed wood, or plastics are ideal and durable.  These surfaces are soft and create grooves, reducing the risk of slips and knife damage.

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3. Never, ever grab a falling knife.  It is important to keep your knife on your cutting surface, with the handle and tip of your knife far from counter edges.  Under no circumstances should your knife be dangling over the edge.  However, occasionally a knife may slip, be bumped, or otherwise fall from your work surface.  If this happens, resist the urge to grab your knife!  As I learned in class, "a falling knife has no handle".  Instead, quickly move your hands and feet to avoid the trajectory of the knife.

4. Carry a knife properly.  Carrying a knife can become problematic, especially in a busy kitchen.  The best way to hold a knife is with the blade pointing straight down and facing your thigh.  Make sure to keep your arm stiff until you reach your cutting surface. 

5. Keep your eyes on the blade.  Whether carrying or cutting, watching where your blade is will magnify your control and nearly eliminate the chance of injury.

6. Always cut away from - never towards - yourself.  It may be tempting to rotate your blade to get the perfect angle on the object you're cutting.  However, if you need to rotate your blade more than forty-five degrees in any direction, it is much safer, and easier, to rotate your food or cutting board instead.

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7. Never put your knife in a sink full of water.  As soon as you lose sight of your knife in the sink, you expose yourself to potential injury.  Instead, wash your knives by hand, starting at the spine and moving to the edge of the blade.  Dry and store your knives immediately.  Never place your knives in the dishwasher.

8. Use the right knife for the right job.  In the next section, I will cover how to choose the right knife - both for the job at hand and your particular needs in the kitchen.  Using the correct knife for the job will reduce risk of injury, as a chef's knife is certainly not meant for boning, nor is a boning knife great for chopping foods.  It is equally important to find a set of knives which are durable and comfortable for you to use

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You can find an index to the Essential Knife Skills series, and more Kitchen Basics, under the "Kitchen Basics" section at the top of my blog.

Previous: Parts of the Knife

Next: Choosing the Right Knife