Any of the heavier (such as a chef's knife) quality knives should be held like that as it gives you better control. Only with light knives (like the boning knife I use the video) can you really get away with only holding the handle.
Last Edit: Jul 19, 2014 8:36:58 GMT -5 by bitbyter
Post by Corvidophile on May 10, 2015 8:03:48 GMT -5
AW I GOT SO EXCITED when I heard you say the Burlington/Hamilton area, until you said Ontario! I live in New Jersey and it just so happens that Burlington and Hamilton are a county and town mere minutes from me, funny how far-off places can have similar names bunched together like that. Great video, though!
@christa08, a heavy meat cleaver is the best for cutting through bones. Preferably, you want one with a flat edge, not curved. bitbyter says you need to spend at least $75 to get a decent one, but he's a former chef so used to working with fancy knives
@shanna66 there are plenty of videos online on sharpening knives. It is an investment though. I spent a couple hundred on all my sharpening stones. You might be better off finding a local company or person to do it for you.