Never expose your fingers to the blade. Pay attention to the knife blade, and where the edge of the blade is at all times. Don't forget the three finger rule when slicing: one in front (your middle) and two behind (your index finger and ring finger). For more, check out Gordon Ramsay's list of essential kitchen knives.
The handle grip is exactly as it sounds: Your fingers wrap around the handle on one side while your thumb wraps around the other and they meet solidly under the knife handle. An important note here: Your pointer finger really should never be out, pointed forward, or pressing against the spin of the knife.
Chef's knives typically have a sharp point and a prominent edge that features a sloping curve. The curve facilitates cutting and allows you to execute the knife's signature rocking motion.
Chef's Knife
The broad and slightly curved belly of the blade is intentionally designed this way. Why? The curve allows the chef to use a rocking motion when cutting, which ensures precision and efficiency. This blade shape makes tasks like chopping herbs, mincing garlic, and dicing vegetables a breeze.
These knives are traditional Northwest Native carving tools with surprising versatility. They are fantastic for hollowing out the insides of spoons and bowls. The curved blades are sharp on both edges, so they can be used with pushing and pulling strokes without needing to change positions.
By honing the blade with a honing rod, chefs realign the edge, ensuring optimal performance. When the knife begins to feel dull and honing no longer restores its sharpness, it's time for sharpening using a whetstone or other suitable sharpening tool.
A knife roll is often the purview of chefs (*cough* who want to show off their custom-made Gyuto at work *cough* ) or culinary students toting knives to class.
To test knife sharpness, chefs might gently tap the blade. A sharp knife will have a clear, crisp sound. This technique ensures the knife is perfect for cutting tasks.
Putting Your Index Finger on Top of the Blade's Spine
It may feel like that finger on top is stabilizing the knife, but it's actually taking away from your overall grip control, making it easier to slip. Your forefinger in this position simply isn't strong enough to control or move the knife.
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades. The Shun Classic Western Chef's Knife, handcrafted in Japan, is Bobby Flay's recommendation for the best chef's knife. He's talked about the Shun brand many times, and says he uses this particular knife for most everything.
Use your knuckle as a guide: Don't forget the three finger rule when slicing: one knuckle in front (your middle) and two behind. 3. Relax your grip: When holding the knife handle, try to relax your grip and let the blade do the cutting.
He now exercises four or five times a week, combining running, rowing, swimming, cycling and weights. When work is quieter, he increases his workouts and has longer sessions so he can "bank" it for when he's needed on new time-consuming projects. His family inspires him to maintain his healthy lifestyle.
Knife Sharpening with Gordon Ramsay: Tumbler Rolling Sharpener Review. Watch as we sharpen a Gordon Ramsay knife using the Tumbler Rolling Sharpener. Follow along to see the surprising results!
Electric pull through sharpeners remove way too much metal and shorten the life of your knife by years. Ceramic wheel sharpeners tend to take chips and chunks out of thin Japanese blades. Because of the mechanics of use, it is impossible to apply the same amount of pressure throughout the blade.
Leather knife rolls are a popular knife storage choice for chefs. This is because often a chef will bring their own personal set of knives to different jobs. As one of the most important tools of their trade, chefs can be fiercely protective over their personal knives!
Your pinch should be just above the top part of the handle. Third, curl your other three fingers safely around the handle of the knife. Chef Debra demonstrates the safest way to hold a knife in the dominant or cutting hand – pinching the blade to keep the sharp side always facing downward.
When the fork was adopted, it followed this rule; it was held in the left hand while cutting and then transferred to the right to eat. This custom was brought to America by British colonists and became the American style.
The best way to eat steak is one bite at a time. Hold the knife in your right hand with your index finger extended down the back of the utensil. Then, holding the fork in your left hand, pin down the meat and cut a single bite in a zigzag motion.
These dimples or Grantons form air pockets that minimize suction and stop foods that are quite moist like meat and vegetables from sticking to the knife.
A tourné knife is a paring knife with a short, curved blade. They're also referred to as "bird's beak" knives, but a more appropriate name might be Azazel, Inciter of Anguish. You see, the primary function of this demonic blade is to "turn" a vegetable into a two-inch-long, seven-sided football.
DROP POINT KNIFE
It's the "Goldilocks" blade shape that's just right for most tasks. The strong tip and wide belly excel in meat processing, slicing tasks, and opening boxes from your latest knife purchase. Popularized by the late, great Bob Loveless.