Home › Home & Kitchen › Kitchen & Dining › Cutlery & Knife Accessories › Chef's Knives How to Hold a Chef's Knife Published: July 9, 2026 · Updated: July 9, 2026
Hold a chef's knife with a pinch grip: pinch the base of the blade between your thumb and index finger, and wrap your other three fingers around the handle. Your other hand holds the food in a 'claw', fingertips curled under so your knuckles guide the blade and keep your fingertips clear.
Recommended Pinch the blade base with thumb and forefinger, wrap the handle; claw the guiding hand — How you hold the knife is what gives you control, and the standard is the pinch grip. Instead of gripping only the handle like a hammer, slide your hand forward and pinch the flat of the blade just in front of the bolster — thumb on one side, the side of your bent index finger on the other — then wrap your remaining three fingers around the handle. Pinching the blade puts your hand at the knife's balance point, so it feels like an extension of your arm and cuts precisely with far less effort than a handle-only grip. Your other hand is the guiding hand: curl your fingertips under into a claw and hold the food with your knuckles, so the flat side of the blade rests against your knuckles and rides up and down them while your fingertips stay safely behind the edge. Cut by rocking the tip on the board and drawing the blade down and through, or pushing forward, letting a sharp knife do the work rather than forcing it. Keep the board steady on a damp cloth, go slowly until the grip feels natural, and never curl your thumb around the food in the path of the blade.
