Have you felt pain in your wrist after chopping vegetables for a long time? You could be using the wrong knife for the particular cutting action. Alternatively, your knife could be blunt. Another reason for wrist pain is the incorrect posture of holding the knife. Let us discuss the proper way of handling a knife while cutting food.

Handle grip

Adjust the grip of your hand on the knife handle until it is most comfortable. Some prefer a grip with a thumb pressing on the bolster of the knife. Some hold the knife with the index finger and thumb on either side of the blade end.

Some others place the index finger on the blade while chopping. This grip puts pressure on the tendons at the back of your hand. Additionally, the knife is unstable in this posture. However, this grip is convenient when using a paring knife.

Another posture to avoid is holding the knife at the end of the handle. This grip is not firm.

Remember, the grip is essential for precise and controlled cutting. Keep a tight grip on the knife so that it does not slip. The blade of the knife should be in line with your wrist and arm.

Cutting motion

After making a comfortable grip on the handle, use a circular motion for cutting.

Support the knife blade with the fingers of your non-dominant hand. Curl back the fingertips of this hand just behind the first knuckle. It resembles a claw or the letter C. This posture of the non-dominant hand prevents injury.

Place the claw on the food, just behind where the cut is to take place. It will guide the blade of the knife, which you hold in your dominant hand. Eventually, develop a rhythm of circular cutting motion while moving the guiding hand backward.

For ease of cutting, ensure that the chopping board does not wobble. Always place the flat side of the food on the board to prevent shaking. In the beginning, practice the grip and cutting at a slow pace.