- The Blade Grip: The blade grip is the preferred
grip for more experienced cooks. Your thumb and
forefinger should rest in front of the bolster,
directly on the blade. This grip is a little
intimidating, but it offers much better control and
balance. It may be difficult and/or uncomfortable
with cheaper stamped knives that don’t have a
bolster.
When I first started cooking, I used the handle
grip. I mean, it just made sense to me. It’s called the
handle for a reason, right? But when I moved into
professional kitchens and was immediately mocked
for my amateur grip (professional kitchens are