My prep efficiency doubled after I swapped my knife grip

I was trained the classic pinch grip on my chef's knife back in culinary school. For years I thought that was the only way to go fast on the line. About 3 months ago, I watched a new prep cook at our spot in Austin fly through a case of bell peppers using a modified handle grip. I figured I'd try it just for fun during my Sunday prep shift. After two weeks of forcing myself to hold the knife a little further back, my wrist fatigue dropped by a lot and my speed went up about 30%. Now I'm wondering if I should switch up my knife brand too, or if the grip change is enough. Has anybody else had a big shift in speed just from changing how they hold their blade?

3 comments

3 Comments

uma_williams27d ago

That line about "wrist fatigue dropped" is the real hidden gem here, because people don't always realize their knife skill changes can affect the other hand too. I actually found my off-hand (holding the food) started cramping less after I adjusted my grip, since my cuts got smoother and I wasn't fighting the blade. So before you buy a new knife, maybe experiment with how your non-dominant hand is working too - that's where a lot of tiredness actually sneaks in.

amy_anderson27d agoMost Upvoted

That bit about wrist fatigue dropping is exactly what happened to me. I switched from a pinch grip to holding the handle more loosely after watching a video, and within a week my speed went up noticeably too. I'd stick with the new grip for a while before buying a new knife, because the technique change might be all you really need.

spencer_park2626d ago

Honestly, I grip everything wrong so maybe I should just stick to hauling furniture instead.