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8 years as a line cook and I just learned I've been holding my knife wrong this whole time
Was at a guest chef demo last night in Portland and this 60 year old French guy walks over, taps my hand, and goes "you're going to destroy your wrist by 40." Had me hold the knife with my thumb and index finger pinching the blade right above the handle instead of wrapping my whole fist around it. Felt super awkward for the first 20 minutes but by the end of service my hand wasn't cramping at all. I've been gripping it like a hammer since culinary school. Anyone else ever get told their whole technique is trash by some random pro?
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kevin2183d ago
Honestly, I think hammer grip gives better control for heavy chopping though.
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morgan9152d ago
Oh yeah, I actually watched a video from some blacksmith where they were saying the same thing. The way you wrap your thumb really changes how much vibration goes up your arm too.
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