Equipment
- 1 chef's knife
- 1 paring knifec
Grip a Chef's Knife
You can grip the chef's knife by the handle. For more precision, bring your hand up and place your middle, ring and pinky fingers around the handle, thumb and index finger around the knife hilt, and leave a small gap between your index and middle fingers. The back of your index finger should be at the base of the blade for control.c
Grip a Paring Knife
You can grip the paring knife by the handle. For more precision, bring your hand up and place your middle, ring and pinky fingers around the handle, thumb and index finger around the knife hilt with your index finger at the base of the blade for control. Since paring knives are small, lightly curve your index finger around the blade, being careful not to cut yourself.c
References
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Knife Fundamentals 15:37
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Knife Safety 2:14
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Serrated Edge Vs. Straight Edge 3:12
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How to Clean Knives 2:36
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How to Transport Knives 2:20
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How to Store Knives 2:38
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How to Grip a Knife 2:37
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Knife Construction and Selection 28:02
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Different Types of Knives 3:46
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How to Choose a Knife Brand 4:09
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Forged Knives 3:37
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Stamped Knives 2:26
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Different Types of Steel 3:21
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How to Select a Chef's Knife 3:47
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How to Select a Paring Knife 3:04
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How to Select a Boning Knife 3:52
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How to Sharpen Knives 18:35
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Combination Stone 6:13
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Manual Sharpener 3:46
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Electric Sharpener 3:17
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Honing Steel 5:19
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How to Cut Garlic 17:47
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How to Peel a Garlic Bulb 2:40
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How to Quickly Peel Garlic 2:20
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How to Peel Garlic 2:10
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How to Chop Garlic 2:12
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How to Slice Garlic 2:22
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How to Mince Garlic 2:39
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How to Make Garlic Paste 3:24
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How to Cut Onions 14:15
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How to Peel an Onion 2:28
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How to Dice an Onion 3:06
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How to Mince an Onion 2:52
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How to Julienne an Onion 2:18
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How to Brunoise an Onion 3:31
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How to Cut Shallots 13:28
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How to Peel a Shallot 2:30
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How to Dice a Shallot 2:31
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How to Mince a Shallot 3:11
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How to Julienne a Shallot 2:51
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How to Brunoise a Shallot 2:25
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How to Cut Potatoes 19:37
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How to Cut Carrots 20:36
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How to Cut Poultry 24:23
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How to Cut Fish 24:52
Meet Our Experts
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Eric Crowley
Eric Crowley is chef and owner of the Culinary Classroom in Los Angeles. Crowley studied at the Culinary Institute of America and trained under master chefs in Barcelona and Munich before he began teaching culinary arts in 1996. He has been featured on several Los Angeles television shows, including Good Day LA, E! Entertainment, and Your LA. Crowley has donated thousands of dollars of cooking classes to Los Angeles schools and charities, and is a mentor for the Culinary Institute of America.
Handle v. Blade Grip
According to Cooks Illustrated, most often the handle grip is preferred by chefs with smaller hands and those who spend a lot of time working with knives as they are less liking to develop calluses using this method.
The blade grip is best for bigger-handed chefs since they can extend their hands past the handle, which may be too small. While the blade grip is difficult due to more strength in the wrists and fingers being required to cut with the knife, it also allows the chef more precision and control.c
