Basic Holds for Cutting and Slicing

Appears in

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

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

In the Japanese Kitchen

Using Knives

The licensor does not allow printing of this title