Grip the handle as before, but permit the index finger to stretch out along the side of the flat blade to give it guidance. The wrist, which barely moves with this grip, is virtually rigid and almost becomes an extension of the cleaver, as the blade is drawn across the food to be cut. When you use this grip, your other hand becomes a guide. Your fingertips should anchor the food to be cut and your knuckle joints should guide the cleaver blade, which will brush them very lightly as it moves across the food.