Feb 9, 2009 · We briefly mentioned this technique in our round-up of knife skills lessons last week, and today we wanted to spend a little more time with it. The “claw” is all about being safe with knives and preventing any kitchen misadventures. Here’s how it’s done!

Learn about the claw grip in cooking, a fundamental knife skill for safe and efficient chopping. Discover techniques and tips to master this essential culinary method.

Claw Grip: Slice and Dice like a Pro (Knife Skills Series - Ep. 6)How to Hone a Knife:https://youtu.be/Cl2L5aKdVVMHow to Sharpen a Knife:https://youtu.be/9K7...

This video shows the claw grip, a safe cutting technique to slice and dice foods. This video is part of the Practical Food Skills video series. This series is designed to show a...more

Sep 13, 2020 · I teach a safe cutting skill commonly known as the claw technique. Once you understand the general principle of the technique, you will be able to use the knife safely to carry out many...

Dec 8, 2014 · For instance; the pinch grip (on the knife) and claw hold (on the food) allow a separation of tasks between hands. The pinch knife hold registers the angle of knife to the dominant knife holding hand.

Teach your kitchen staff the claw grip technique to keep their fingers safe from sharp blades when preparing food. Simple to learn and endlessly beneficial, the claw grip will help you speed up food prep whilst maintaining complete safety, an essential skill for chefs of all levels.

Jan 2, 2025 · This tutorial will demonstrate the claw technique, a widely used approach in professional kitchens that focuses on safety and efficiency. The claw technique requires you to tuck your fingertips under your knuckles while holding the …

Oct 3, 2019 · For starters, you do not want to serve food with bits of your own hand in it! ;-) But really, this technique increases safety while enabling precise cutting as you cut, slice, and chop. It is known as the claw grip.

Use your sharp chef’s knife and claw grip to cut the tomato in half, then lay the flat sides down to cut them in half again, leaving you with four quarters. You can loosen the flesh by pressing your thumbs against the skin of each quarter and pushing them into the cutting board.