How to Hold and Use a Chef’s Knife (Safely and With Control)

Most knife accidents come from bad grip and hand placement, not from sharp blades. Once you learn how to hold a chef’s knife correctly, it feels lighter, steadier, and easier to control.

This guide walks you through how to hold a chef’s knife, how to position your guiding hand, and how to move the blade so it slices cleanly instead of fighting through ingredients. Use it alongside our other knife guides to build everyday kitchen confidence.

Why your knife grip matters

A good grip does three things:

• Keeps the blade aligned with your arm for smooth, steady cuts.
• Reduces wrist strain by letting the knife do the work.
• Improves accuracy and safety by preventing slips.

The most common beginner mistake is holding the knife far back on the handle—this makes the blade feel heavy and unstable.

How to use the pinch grip

The pinch grip gives you the most control and should be your default for chopping.

1. Rest the knife on the board with the heel near you.
2. Place your thumb on one side of the blade, just in front of the bolster.
3. Place the side of your index finger on the opposite side.
4. Pinch the blade gently.
5. Wrap your remaining fingers around the handle.

The knife should feel secure without squeezing tightly—over-gripping increases fatigue.

How to position your guiding hand (the claw grip)

Your guiding hand controls the food and sets slice thickness. Master this grip:

1. Curl your fingertips inward.
2. Stack your knuckles vertically.
3. Tuck your thumb behind your fingers.
4. Rest the blade gently against your middle knuckles.

Move your guiding hand backward in small steps as you slice—the knife follows your knuckles.

When a handle grip makes sense

The pinch grip is ideal, but the handle grip is useful in certain cases:

• If your hands are small and can’t comfortably reach the blade.
• When cutting large items like cabbage or melons.
• When making long, slow slicing cuts.

Even with a handle grip, avoid holding the knife at the very end—closer to the blade equals more stability.

Rocking vs slicing motions: when to use each

• Rocking — Best for herbs, onions, garlic.
• Push-cut — For firm vegetables like carrots and peppers.
• Pull-cut — For tomatoes and delicate produce.
• Straight chop — For hard vegetables needing a clean break.

To build confidence, practice each motion slowly on a single ingredient—onions, carrots, garlic, herbs, or cucumbers—until the movement feels natural and controlled.

Common knife grip mistakes to avoid

• Holding the handle too far back.
• Pressing on the spine.
• Letting fingertips point toward the blade.
• Lifting the knife tip unintentionally.
• Trying to go fast too soon.

Level up your knife skills from here

• → 6 Kitchen Knives Every Home Cook Should Own
• → European vs. Japanese Knives
• → Knife Care 101: Cleaning, Honing & Storage