![]() ![]() Regrettably, even professionals sometimes disregard their own rules-resist the temptation to do so. Many accidents, and indeed the loss of digits, could have been avoided if this technique were always followed. The curling under of the hand holding the food is extremely important and is a safety requirement that must never be disregarded even when the knife is nowhere near one's fingers so as to make it an automatic habit. ![]() The food item is held firmly with the other hand, with the fingers curled under so that the side of the blade is against the knuckles. Those without culinary training often grip the handle with all four fingers and the thumb gathered underneath. This is commonly referred to as a "pinch grip" and is believed by many food-service professionals to give maximum control. Grasp the handle in the palm of the hand with the thumb on one side of the blade, the forefinger on the other side, and the middle, ring and small fingers wrapped around the handle. The grip most frequently used for general cutting and slicing is the one illustrated. The type of grip one uses depends to some extent on the task being performed, as well as the size of the knife. It increases one's accuracy and speed, as well as preventing slipping which can cause accidents. The correct grip provides the maximum degree of control over the knife. When slicing food by hand, always grip the handle of the knife firmly-a loose grip can lead to accidents. ![]()
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