Karsten Moran for The New York Times

The Grip For the knife grip used by most chefs, the palm of the hand chokes up on the handle, while the thumb and index finger grip the top of the blade. This is different from how many home cooks hold a knife, by wrapping the entire hand around the handle. The chef’s grip has evolved that way for a reason: it’s the most efficient way to use the weight of the knife, the sharpness of its blade, and the strength of your arms, which makes for the easiest cutting.

Karsten Moran for The New York Times

The Helping Hand The ideal position for the helping hand is called the bear claw, with the fingertips curled under and knuckles pressing down on the ingredient to keep it from rolling or sliding. It may feel odd, but it’s the safest place for your fingertips to be in relation to the cutting blade. Alternatively, bunch your fingertips together and rest the pads on top of the ingredient. In a perfect world, while the hand that is holding the knife moves forward and back to cut, the helping hand moves across in even increments, creating perfect slices. (Do not despair; this takes practice, and is hardly a requirement for home cooks.)