I never gave much thought on how to hold a kitchen knife until, while helping out in my sister's kitchen, I kept ending up with cuts on the index finger of my knife hand. I eventually discovered that I was resting my index finger on the back of the blade and the false edge of her knives are sharp enough to draw blood. I was told that this method was a bad way to hold a knife. Unless you are working with faulty equipment, what is wrong with it? For me it seems to make the blade and extension of my finger.
I have since switched to a sabre grip, but now I understand that a pinch grip is better (although it seems to me that a pinch grip would tire your hand quickly).
I have since switched to a sabre grip, but now I understand that a pinch grip is better (although it seems to me that a pinch grip would tire your hand quickly).