• The Handle Grip: With the handle grip, your hand is completely behind the heel of the knife, with all your fingers tucked behind the bolster It is generally used by beginning cooks or cooks with exceptionally small hands It’s comfortable, but it offers only limited control when doing precision knife work • 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 ...• 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... 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