<http://schema.org/articleBody>
" A knife is like a hammer or any other tool: Holding it properly inreases the possibility that you&amp;#039;ll use it correctly. Here&amp;#039;s how to grasp three knives essential in every kitchen. Chef&amp;#039;s Knife  Pinch blade between thumb and forefinger just ahead of the bolster (the spot where the blade meets the handle) like a claw; curl the other three fingers around the handle. With your hand supported by the top of the bolster, your wrist can move up and down with just the right amount of freedom needed to chop vegetables with control and accuracy. Slicer  This knife, typically used for portioning and slicing protein, has a lighter, longer blade than a chef&amp;#039;s knife. Grasp by wrapping all four fingers and the thumb around the handle, which allows you to use the knife in a more fluid motion with smooth strokes -- as opposed to the rapid, staccato-like motion you use for chopping. Making small jerky motions can make a mess of the flesh on meat, fish, or poultry. Paring Knife  Just because this knife has a small blade doesn&amp;#039;t mean you use it to chop small things like garlic cloves. It&amp;#039;s typically used off the cutting board, with the blade pointing up, for precise work, such as trimming vegetables or peeling the skin from an onion or shallot. Grip the knife between thumb and index finger, down near the bolster for best control; hold the vegetable in the other hand, rotating it as you go. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/how-to/a2169/esq0307knife/>