To hold a knife properly, especially a chef's knife, follow these key steps for control, safety, and efficiency:

• Use the pinch grip : Pinch the blade where it meets the handle with your thumb and forefinger. This grip allows better control and makes the knife feel like an extension of your arm. Wrap your remaining three fingers comfortably around the handle

• Hold the knife firmly but not too tightly to avoid fatigue and maintain precision

• Use your opposite hand as a guide: Curl the fingertips inward into a claw shape to protect them, and use your knuckles to guide the knife blade. This helps control cut thickness and prevents accidents

• Keep the knife blade in contact with the cutting board during cutting motions, using rocking, gliding, or chopping techniques depending on the task

• A sharp knife will require less pressure and improve control

This method of holding a knife is widely recommended by culinary professionals for improving accuracy, speed, and safety while cutting