Found a 1960s cookbook at a garage sale for 75 cents and it taught me I've been holding my chef knife wrong for 20 years.

I always gripped the handle tight like a hammer, but this book had a diagram showing the pinch grip on the blade itself. Tried it last night dicing onions and it felt way more controlled - has anyone else had a random old book fix a basic skill you thought you knew?

2 comments

2 Comments

foster.dylan24d ago

Wait, a 1960s cookbook taught you how to hold a knife? That's wild. I've been choking up on the blade for years just because it felt right.

evan_harris1424d ago

Choking up on the blade can work fine for some things, but you lose a lot of control and leverage on bigger cuts like squash or meat. The pinch grip is actually safer because your fingers stay out of the way, and the cookbooks from back then really drilled that into people. It feels weird at first but once you get used to it, going back feels like you're holding a butter knife.