Struggling with the knife in your hands? Do you also feel exhausted right after chopping a single carrot? Well, you are either not using the right knife or probably some wrong technique. Learning how to hold a knife for chopping will not only save you time but will also protect you from injuries. No, you don’t have to Google search for this, because Masterchef Pankaj Bhadouria is here with her expert advice. In an Instagram video, the chef has shared three important things one must keep in mind while chopping. “Here are some tips on how to hold and use a knife. Master these basic knife skills and become a pro,” she wrote in the caption.
Watch the video:
First, the chef showcased how she holds the knife – thumb and index finger on the bolster, while the remaining hand is used to make a “firm grip” on the tang. Pankaj Bhadouria also mentioned that many people place all their fingers and thumb on the tang, but this position, as per the chef, may cause wrist injuries.
“But before we begin chopping, let’s secure our chopping board place,” Pankaj Bhadouria said, as she gives an unmissable tip to smoothly cut vegetables on a chopping board.
Does your chopping board lack balance? This is another common problem people face in the kitchen. Pankaj Bhadouria has a solution for this as well. Place a damp tissue beneath the chopping board and its position will be secured.
To chop the vegetables with utmost ease, and prevent your hands from bearing the brunt, you need to get the claw in place. Hold your vegetable in a claw, and use your knuckles to guide the knife. Warning: Don’t lift your knife above your knuckles while chopping or you may hurt your fingers.
The chef further showcases how she easily chops onions, tomatoes, as well as potatoes with her claw technique.