Page 61 - YC Cooking School

Hold your knife correctly

Keep a firm grip on your knife. Move your grip further up the knife to improve
control, but don’t place your finger along the top of it. While you may feel that
this gives you an extra element of control, holding a knife in this way means you
lose control over your wrist. The knife then becomes too static and you can’t
chop freely.
Keep your knife sharp
Knife sharpening is a must. All knives need to have their edges maintained.
While steel may hone the edge of a blade, once that edge has been blunted
you’ll need to sharpen it properly with a sharpening stone.
To hone the blade using a chef’s steel: Hold the knife against the steel at an

angle of 20º. Run the blade rapidly down the steel on one side and then the
other.
To sharpen the blade using a sharpening stone: Hold the knife at a slight angle
(22 - 25º) to the stone and then run the blade down the length of the stone on
both sides.

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