Knife grips

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thisisputt

thisisputt

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I really don't get it.
Why is it 'wrong' to grip your knife and putting your index finger on the spine?(even though I use the pinch grip)
I see iron chefs do it,(japanese)chefs and in the (shokugekinosoma) manga and anime.
Is it a traditional japanese thing?
WHY CANT WE PUT THE FINGER ON TH SPINE OF THE KNIFE?
 
Honestly, I don't think its wrong at all. With pettys, sujis, I find it ideal not just for knuckle clearance, but for precision/detail work(chik fab, silverskin, sashimi, etc).

Who said it was wrong?
 
thisisputt said:
So would it be better than the pinch grip?
Click to expand...
You don't think it's odd to complain that people are a bit overconfident in their technique prescription, then ask for technique prescription?
 
XooMG said:
You don't think it's odd to complain that people are a bit overconfident in their technique prescription, then ask for technique prescription?
Click to expand...

Hahaha. I was just looking for an opinion.
 
You can do whatever you want.

I think the issue is that with a larger knife, the pointing grip only really gives the feeling of control. For a scalpel or a petty the pointing grip is ideal but for a gyuto you need more than an extended finger to properly stabilise the blade.
 
I say it depends on what you're doing. I use all grips and it really depends on my task. Everyone has their own style.
 
Basic geometry. When you hold at the handle 1 degree shake gives a lot more deviation at the tip than when you hold it at the pinch point.
 
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