8-inch Chefs Knives
The
chefs cutlery are meant to employed a lot in the kitchen, they're there to cut both meats and veggies by chopping or dicing methods.
Knife Holding Tips
Since holding a chefs knife properly is half the battle to making good and efficient cuts, here are tips on how to hold your
blade:
* Your thumb should grip the knife around the top of the blade, actually resting on the bolster of the knife.
* Meanwhile, your index finger will be resting on the other side of the blade. The index finger and thumb should be opposite each other on either side of the blade like they're flatly pinching the back of the knife.
* The last three fingers ought to be relaxedly curled around the
handle and off the bolster of the knife; never let any of your fingers get underneath the blade, obviously. You really only hold the knife with the pinching thumb and index finger, don't let your last three fingers get too tense. You want to keep them loose.
* With your other hand, the guiding hand, you'll be holding the food down to the
cutting board with the "claw grip."
* Curl your fingertips inwards and hold the food with your fingernails and the first bend of the fingers. The knife will move against the first knuckle, which directs the angle of the blade and since you're fingertips will be tucked in, just like a claw, the blade won't be able to injure you.
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