No idea what's correct but I use the knuckle of my first finger on the top of the back of the handle/blade joint to control and balance.

Something from Damascus Steel, just because it looks good.

BigJohn – Member
Does anybody know the correct grip for a chef's knife?

I usually have my index finger along the top of the blade, but for some reason when I notice myself holding it like that, I suspect it's wrong and change my grip to all four fingers around the handle.

For me, I hold either side of the blade between the thumb and forefinger – I don't really hold the handle at all, it's there to push down on with the palm. Does that make sense I wonder?!

I'll give it a go Mr Stone Roses Fan.

Oooh – that's exactly the grip I use when I'm sharpening the knife on a steel (as I found out last night when sharpening my knife and I noticed!).

I have some great knives from Nippon Kitchen. A chef's knife and a Usuba in damascas steel and a small veg knife in "regular" steel. A water wheel sharpener keeps them sharp but a steel and diamond file are slightly better if a little tricky to use.

SSP