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Friday 23 October 2026 07:49:21 GMT
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Guide Hand & Finger Control: You don’t aim your knife when chopping, you aim your fingers; where they go, the knife goes. A few things to focus on while learning guide hand control: 1. Your knife goes where your guide hand goes. More specifically, your knife moves with your guide fingers. 2. You don’t AIM your knife into an ingredient. The flat area between your two knuckles on your pointer or middle finger is where the side of the knife rests up against. You aim and direct your knife with those fingers. 3. Get the rigid “Claw Technique” out of your mind. That position is rarely comfortably maintained when you’re chopping. Instead, think Guide Hand Control that primarily focuses on your fingers. 4. Sometimes when you’re chopping your middle finger will begin the guide, and then you’ll transition onto your pointer finger. Sometimes, like at the very end of the onion here, you’ll be using the outside of your pointer finger, along your fingernail to guide your knife. 5. The other thing you should get out of your head is the idea that your finger tips always need to be pointed back on a 45* angle. They are going to move around, depending on the ingredient. By extending the knuckle of whichever finger that’s guiding the blade, the others will be protected. 6. Finally, your thumb will also bounce around depending on the ingredient. The point in this session of my Guide Hand series, is understanding that you need to allow your fingers to move and flow naturally, with the shape of the ingredient and the type of chopping you’re doing. More to come!
Guide Hand & Finger Control: You don’t aim your knife when chopping, you aim your fingers; where they go, the knife goes. A few things to focus on while learning guide hand control: 1. Your knife goes where your guide hand goes. More specifically, your knife moves with your guide fingers. 2. You don’t AIM your knife into an ingredient. The flat area between your two knuckles on your pointer or middle finger is where the side of the knife rests up against. You aim and direct your knife with those fingers. 3. Get the rigid “Claw Technique” out of your mind. That position is rarely comfortably maintained when you’re chopping. Instead, think Guide Hand Control that primarily focuses on your fingers. 4. Sometimes when you’re chopping your middle finger will begin the guide, and then you’ll transition onto your pointer finger. Sometimes, like at the very end of the onion here, you’ll be using the outside of your pointer finger, along your fingernail to guide your knife. 5. The other thing you should get out of your head is the idea that your finger tips always need to be pointed back on a 45* angle. They are going to move around, depending on the ingredient. By extending the knuckle of whichever finger that’s guiding the blade, the others will be protected. 6. Finally, your thumb will also bounce around depending on the ingredient. The point in this session of my Guide Hand series, is understanding that you need to allow your fingers to move and flow naturally, with the shape of the ingredient and the type of chopping you’re doing. More to come!

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