Limited Edition Collector Blades
How to Hold a Chef's Knife (The Pinch Grip)
How should you hold a chef's knife? Use the pinch grip: pinch the blade just in front of the handle between your thumb and the side of your index finger, and wrap your other three fingers around the handle. It gives far more control than holding the handle alone. A knife with a sloped bolster makes it comfortable. The Dalstrong Shogun Series 8" Chef's Knife ($129) has a sloped hybrid bolster designed for pinch grip.
The three common grips
| Grip | How | Use it for |
|---|---|---|
| Pinch grip | Thumb and index finger pinch the blade; other fingers on the handle | Almost everything: chopping, slicing, mincing |
| Handle grip | All fingers on the handle | Heavy cuts, beginners; less control |
| Point grip | Index finger on the spine | Occasional precise slicing; tires the hand and less stable |
How to do the pinch grip, step by step
- Hold the handle with your middle, ring and little fingers, snug against the bolster.
- Pinch the blade with the pad of your thumb on one side and the bent side of your index finger on the other, just ahead of the handle.
- Relax. A firm but loose grip lets the knife rock; squeezing tires your hand.
- Keep your wrist straight and let the elbow and shoulder drive the motion.
Your other hand: the claw
Curl your fingertips under, rest your knuckles against the side of the blade, and walk your hand back as you cut. The knuckles guide the blade; the fingertips stay out of reach. More: knife safety tips.
Basic motions
- Rock chop: tip stays on the board; rock the heel up and down. Herbs, garlic.
- Push cut: slide forward and down through the food. Onions, carrots.
- Pull cut: draw the blade back toward you. Delicate items, scallions.
Knives that make the pinch grip comfortable
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Sloped hybrid bolster for pinch grip optimization and a G10 handle.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A heavier German blade with a bolster; a good first knife for learning the grip.
Chef's Knife 8", Shadow Black Series, NSF Certified ($119). Spec sheet: 7CR17MOV-X stainless steel, 58+ HRC, 8–12° edge, black titanium nitride coating, G10 handle. No bolster and a featherweight build, so your fingers sit right on the blade.
Want to understand bolsters? See what is a knife bolster. Choosing a first knife? See the best knife for beginners.
FAQ
How should you hold a chef's knife?
Use the pinch grip: thumb and index finger pinch the blade just ahead of the handle, other fingers wrap the handle. A sloped bolster, like on the Dalstrong Shogun Series 8" Chef's Knife ($129), makes it comfortable.
Is it bad to put your finger on top of the knife?
It's fine for occasional precision cuts but gives less control and stability than the pinch grip for everyday chopping.
Why does my hand hurt when I use a knife?
Usually from squeezing too hard or a dull knife. Relax your grip and keep the knife sharp.
What is the claw grip?
The guide-hand technique: curl your fingertips under and rest your knuckles against the blade so the edge can't reach your fingertips.
