Label
All
0
Clear all filters

Basic Holds for Cutting and Slicing

Appears in
At Home with Japanese Cooking
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About
You should always hold your knife firmly to maintain control over the blade, but there is no need to tense up. Aim for a light, steady, even rhythm in cutting—speed will come with practice. When cutting on a board with your knife held perpendicular to it, use Basic Hold I.

Basic Hold 1 (a): Most Japanese place the thumb on top of the blade and the first finger extended along the side. The remaining three fingers then grip the handle from the bottom.

Basic Hold 1 (b): Or you can place your thumb on the inside of the handle and extend your first finger along the top of the blade, wrapping the remaining three fingers around the handle from the outside.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title