you know working with a professional chef knife can be a daunting task but if done properly and you develop good technique you can work with it for hours without fatigue well a lot of that has to do with the way you handle the knife and the and your grip so I want to show you a couple different ways to grip the knife now one way is with your thumb over the bolster okay not common but it's acceptable another way is holding on to the handle the next is to choke up one finger and just grip the knife and then some people will even choke up two fingers these are all acceptable they just have to be comfortable to you what's not acceptable is this this is not stable so a lot you'll see a lot of people put their finger on the knife it's not stable the other problem is the strength in your arm ends up stressing the tendons in the back of your hands so when you're cutting initially it won't hurt but if you're doing it for hours all of a sudden you're going to notice a lot of wrist fatigue and hand fatigue and this might be something it turns into carpal tunnel syndrome further down the road so practice your grip find one that's comfortable then the cutting motion I want to make a circular motion so notice that my knife is never leaving the board it's just making a nice circle now when a chef cut something they use this hand as the guide hand to hold it the positioning of this hand is crucial I want to make sure that my fingers are rolled back and that my hand doesn't spread out all right it's stuck in that position so as I cut I actually move my hand backward and I develop a rhythm this is Kate remember my finger tips if they're not sticking out if I can't see them I can't cut them