4 Extremely Efficient Ways to Grip The Paring and Utility Knives
Using the Paring and Utility Knives to Cut Items
A single basic grip is what one often use when holding the chef’s knife, but what about the smaller knives such as the paring or utility knife? For these two knives, you will likely use several types of grips. It all depends on how you will be utilizing the knives. Let’s say you plan on using knives that are 6 inches in length, perhaps smaller. If that is the case, the cutting process must be initiated close to the edge of the cutting board.
Do not put the item you wish to cut right in the center of the board. It is also unwise to put it at the far edge of the cutting board. If you do so, your knuckles will end up getting pressed directly into the board, and the knife’s edge will elevate off the board as a result.
1) The All-Purpose Grip
This grip is best employed for mincing and slicing shallots and onions, or for cutting up fruits. You can use the smaller paring and utility knives with this grip. It is after all meant for producing parallel or perpendicular cuts either pulling or pushing. Don’t utilize this grip with a chef’s knife; otherwise, the cutting board will hit either your knuckles or just the index finger so you won’t be able to follow-through properly. This will happen as you attempt to direct the knife forward.
The great thing about the all-purpose grip is that it permits you to make use of the entire blade. This is made possible because the grip ensures your fingers are kept off the heel of the knife. The bolster’s top is where you should position your index finger. On the opposite sides of the knife handle, your middle finger and thumb should be positioned behind that index finger.
The great thing about the all-purpose grip is that it permits you to make use of the entire blade. This is made possible because the grip ensures your fingers are kept off the heel of the knife. The bolster’s top is where you should position your index finger. On the opposite sides of the knife handle, your middle finger and thumb should be positioned behind that index finger.
2) The Peeling Grip
The peeling grip is best for peeling off the outer skins with a knife. Your fingertips face the blade with the knife handle curled firmly by the final three of your fingers. Right near the bolster, below the knife’s heel is the proper position for placing your index finger in a loose fashion. Once you’ve got the grip right, you can simply stick the blade directly under the skin of the item. Don’t just stick it in from any position. It is best to begin from either the left or right corner.
The item’s skin must be clamped by your thumb, which is then pulled towards the root or base. Most of the time, people employ this method with the aid of a sharp paring knife. But of course, a utility knife can be employed as well and it is appropriate for items that are in mid-size category such as garlic or shallots. To cut bigger items such as onions using this method, you’re going to need a chef’s knife. It will get the job done in no time at all.
What if you want to peel round fruits and veggies—can this grip method be used? Yes, but a slight adjustment is required. With the blade angled down, use four of your fingers to cup the knife handle. See the near side of the item you wish to peel? Put your thumb right there. And then angle the blade or have it straight. That depends on the item you wish to cut. With the holding hand, you want to rotate the item directly into the knife.
The item’s skin must be clamped by your thumb, which is then pulled towards the root or base. Most of the time, people employ this method with the aid of a sharp paring knife. But of course, a utility knife can be employed as well and it is appropriate for items that are in mid-size category such as garlic or shallots. To cut bigger items such as onions using this method, you’re going to need a chef’s knife. It will get the job done in no time at all.
What if you want to peel round fruits and veggies—can this grip method be used? Yes, but a slight adjustment is required. With the blade angled down, use four of your fingers to cup the knife handle. See the near side of the item you wish to peel? Put your thumb right there. And then angle the blade or have it straight. That depends on the item you wish to cut. With the holding hand, you want to rotate the item directly into the knife.
3) The Snippy Grip
To some people, this grip is known as the “grandma’s grip.” It is identical to the peeling grip and people often employ the snippy grip for slicing bananas, celery, string beans, or just about anything that’s not too large to fit right between the knife blade and your thumb.
To cut using this grip, you need to use four of your fingers to cup the blade handle, with the edge of the blade facing your thumb; you simply pull it toward your thumb. Some people would move the blade up down across the thumb, which you must not do. This grip can be used with a paring knife or even a 5 to 6-inch utility knife.
To cut using this grip, you need to use four of your fingers to cup the blade handle, with the edge of the blade facing your thumb; you simply pull it toward your thumb. Some people would move the blade up down across the thumb, which you must not do. This grip can be used with a paring knife or even a 5 to 6-inch utility knife.
4)The Scraping Grip
You want to use this grip in order to remove the skin off a piece of ginger or making garlic puree. This is yet another grip that’s identical to the peeling grip. The difference here is that instead of making a slicing motion, the knife produces a scraping motion. In addition, the cutting task is done by the spine of the knife instead of the edge.
If you want a piece of ginger’s skin to be scraped off with ease, first you got to use four of your fingers to cup the knife handle. The blade should be face up and then, with the aid of the knife spine, you simply scrape the skin off—working your way from top to bottom.
For the purpose of making garlic puree, a slight adjustment to the grip is required. First thing you want to do is use four of your fingers to ensure the knife handle is well supported. The blade should be facing away from you as you position your index finger on the heel of the knife. Also make sure the blade is angled up at approximately 45 degrees. Use the blade’s spine to scrape across and down over the rounded surface. Now all you got to is follow through and repeat.
If you want a piece of ginger’s skin to be scraped off with ease, first you got to use four of your fingers to cup the knife handle. The blade should be face up and then, with the aid of the knife spine, you simply scrape the skin off—working your way from top to bottom.
For the purpose of making garlic puree, a slight adjustment to the grip is required. First thing you want to do is use four of your fingers to ensure the knife handle is well supported. The blade should be facing away from you as you position your index finger on the heel of the knife. Also make sure the blade is angled up at approximately 45 degrees. Use the blade’s spine to scrape across and down over the rounded surface. Now all you got to is follow through and repeat.