The Guiding Hand

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
While one hand controls the knife, the other hand controls the product being cut. Proper positioning of the hand achieves three goals:

  1. Hold the item being cut.

    In Figure 7.6, the item is held firmly so it will not slip.

    Figure 7.6 The position of the guiding hand, which holds the item being cut or sliced and also guides the blade, from two points of view.

  2. Guide the knife.

    Note the knife blade slides against the fingers. The position of the hand controls the cut.

  3. Protect the hand from cuts.

    Fingertips are curled under, out of the way of the blade.