Want to improve skills or just reduce the time in the kitchen? Check out how to cut corners by learning the correct knife position.
The knife rolling technique is a method of slicing that allows for efficient, smooth, and precise cuts, particularly when working with ingredients like vegetables, fruits, and herbs. It minimizes the effort required to chop while ensuring consistency in the size of the cuts.
Before we even start with cutting techniques, we need to learn how to hold the knife properly. This is one of the most important knife skills.
Knife Hold
1. The Pinch Grip (for Control and Precision)
The pinch grip is considered the safest and most effective way to hold a knife, especially for tasks like chopping, dicing, or slicing.
How to Pinch Grip
- Place the thumb and index finger on opposite sides of the blade, right at the base (near the heel of the knife).
- The thumb rests on one side of the blade and the index finger on the other.
- This allows us to control the knife more precisely, guiding the blade with our fingers while holding the handle.
Why It’s Effective
- Provides maximum control over the blade, allowing for cleaner, more accurate cuts.
- Helps reduce hand fatigue, as the weight of the knife is balanced between our hand and the knife itself.
2. Grip the Handle
While the thumb and index finger control the blade, the rest of our fingers should wrap around the handle of the knife.
How to Hold the Handle
- Middle, ring, and pinky fingers should wrap securely around the handle of the knife.
- Keep the grip firm but not too tight. A relaxed grip reduces strain on the hand and wrist.
Why It’s Effective
- The handle provides stability and balance, while the rest of our hand ensures a firm yet flexible grip on the knife.
- This grip supports longer tasks, such as chopping, without our hand tiring out.
3. The Knife Blade and the Cutting Motion
- The blade of the knife should always be in contact with the food, and the cutting motion should be controlled by the rocking motion of the knife rather than just pushing down on the food.
- When cutting, our non-dominant hand should guide the food (often using the “claw grip”) and keep it steady.
4. Keep The Wrist Neutral
- Avoid bending the wrist during cutting. A straight or slightly relaxed wrist prevents strain and ensures smooth, controlled movements.
- The knife should move in a rocking motion (with the blade rolling through the food), which helps us maintain control.
Tips for Safe Knife Handling
- Always cut away from the body to avoid accidental injury.
- When not in use, always place the knife down on a flat surface or use a knife block to store it securely.
- When passing a knife to someone else, always hand it over by the handle with the blade facing away from us.
By using the pinch grip with a firm hold on the handle, we’ll improve both our safety and efficiency with knives in the kitchen!
Steps of the Rolling Technique
- Grip the Knife Properly
- Hold the handle of the knife with a firm grip, ensuring our index finger and thumb pinch the base of the blade for better control.
- Anchor the Tip
- Place the tip of the knife on the cutting board. Depending on the knife and the food being cut, the tip might remain in contact with the board or move minimally.
- Rock the Knife
- Use a smooth rocking motion, lifting the handle of the knife while keeping the tip close to the cutting board.
- The blade should “roll” through the food, starting at the heel (back of the blade) and moving toward the tip.
- Guide with the Non-Dominant Hand
- The other hand holds the food and acts as a guide.
- Curl the fingers inward (sometimes called the “claw grip”) to protect them, using our knuckles to guide the blade.
- Repeat the Motion
- Continue the rocking motion in a rhythmic manner, moving the food under the blade as we chop.
Benefits of the Rolling Technique
- Efficiency
Cuts through food in a single motion rather than a direct downward chop, making the process faster and smoother. - Precision
Ensures consistent, even slices or dices, which is important for cooking uniformity. - Safety
Reduces the risk of slipping, as the blade maintains consistent contact with the food and cutting board.
Common Uses
- Slicing vegetables like cucumbers, carrots, and celery.
- Chopping herbs finely.
- Preparing garlic or onions.
Summary
- Hold the handle of the knife with a firm grip.
- Use a smooth rocking motion, lifting the handle of the knife while keeping the tip close to the cutting board to cut.
- The non dominant hand holds the food and acts as a guide.
