The food lab better home cooking through science ( PDFDrive ) 52
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (190.95 KB, 2 trang )
•TheHandleGrip:Withthehandlegrip,yourhand
is completely behind the heel of the knife, with all
your fingers tucked behind the bolster. It is
generally used by beginning cooks or cooks with
exceptionally small hands. It’s comfortable, but it
offers only limited control when doing precision
knifework.
• The Blade Grip: The blade grip is the preferred
gripformoreexperiencedcooks.Yourthumband
forefinger should rest in front of the bolster,
directly on the blade. This grip is a little
intimidating, but it offers much better control and
balance. It may be difficult and/or uncomfortable
with cheaper stamped knives that don’t have a
bolster.
When I first started cooking, I used the handle
grip.Imean,itjustmadesensetome.It’scalledthe
handle for a reason, right? But when I moved into
professional kitchens and was immediately mocked
for my amateur grip (professional kitchens are
