Took me 3 years as a line cook to learn I was holding my chef knife wrong

I always figured my hand just got tired faster than other guys... turns out I was choking up too far on the blade. New saucier at our place in Portland watched me break down a case of onions and asked if my knuckles ever hurt. Showed me the pinch grip proper. Felt weird for a week but now I can go through a whole 50 pound bag of spuds without stopping. Anyone else pick up a basic habit late that your first chef never bothered to teach?

3 comments

3 Comments

holly_williams19h ago

Nah, I gotta disagree hard here. There's no one right way to hold a knife, it's all about what works for your hand and your kitchen. I've been cooking for like 8 years and I never use the pinch grip, I choke up on the blade just like you used to. My knuckles are fine and I can fly through a case of onions in no time. The real trick is keeping your knife sharp and having good wrist movement, not some fancy grip. Your new saucier probably just wanted to sound smart, honestly.

john43013h ago

Eight years of practice beats any rule. Keep cooking your way.

wesleyburns15h ago

Aw man, I feel you. It's rough when someone acts like their way is the only way, especially when you've been doing it for years and it works for you. I had a similar thing happen to me with sharpening stones and it just made me feel stupid for a second. Your hand knows what it's doing after eight years, you know? Keep doing what keeps you comfortable and fast in the kitchen.