Holding a knife (the claw grip)
Beginner Knife skills
Holding a knife is a safe way to hold the knife and the food so your fingertips stay out of the blade's path.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Pinch the blade just in front of the handle with your thumb and the side of your index finger, and wrap your other fingers around the handle.
2Curl the fingertips of your other hand under, like a claw, and rest them on the food.
3Let the flat of the blade touch your knuckles as a guide, and slide your claw back as you cut.
4Keep the tip on the board and rock or push the knife forward and down rather than chopping straight down.
Why does it work?
Pinching the blade gives you far more control than holding only the handle. With your fingertips tucked, the blade can only meet your knuckles, which it slides along instead of cutting.
What are the common mistakes?
- Flat, outstretched fingers — the tips end up right under the blade.
- Gripping only the handle — the knife wobbles and drifts off line.
- Lifting the blade higher than your knuckles — you lose the guide and risk a cut.
Still stuck? Watch someone do it on YouTube.
More knife skills
- MincingCutting into the tiniest pieces you can — garlic, ginger, herbs.Beginner
- DicingCutting into even cubes: small (¼ inch), medium (½ inch) or large (¾ inch).Beginner
- JulienneCutting into thin matchsticks.Intermediate
- ChiffonadeCutting leafy herbs or greens into thin ribbons.Beginner
- ZestingGrating just the colored outer skin of citrus.Beginner
- Honing vs. sharpening a knifeHoning straightens a knife's edge between uses; sharpening grinds away metal to make a new edge.Beginner