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3 finger pinchy

Discussion in 'Shop Talk - BladeSmith Questions and Answers' started by Sam Salvati, Jul 5, 2012.

  1. Sam Salvati

    Sam Salvati

    Aug 6, 2007
    Some friends showed me this supposedly common grip among chefs, where you pinch the knife with your index and thumb and then grip the handle regularly with the remaining 3 fingers. I wanted to make a knife that can only be gripped that way (mainly), seeing as how most would grip a regular full hand length handle with the 3 finger grip. My girlfriend Alysia's parents just bought one of the Bob Kramer production knives, which is really sweet and has this big wide belly and a nice slender tip, I sort of modeled this blade like that but shortened it up by about 1/3. 5160, still need to clean it then finish grind the bevel.




  2. sunshadow


    Oct 2, 2006

  3. fast14riot

    fast14riot Gold Member Gold Member

    Oct 27, 2010
    I really like the concept, maybe a little more refinement of style, but your execution is spot on! Personally, I think it could loose 3/8" - 1/2" off the blade edge vertically but the shape looks good to me.

  4. jayinhk


    Apr 25, 2006
    I like it a lot...the extra vertical height gives the knife more weight for more efficient slicing and chopping. The grip and high blade remind me of a classic Chinese chef's knife, although they tend to be thinner and rectangular without points.
  5. aarongb


    Nov 2, 2007
    I really like the shape, but I think I'd end up using that like an ulu, pinching between thumb and middle finger, index on the spine and not using the handle much. I have used that index/thumb pinch grip for years, but like the handle to rest against the pad of my palm for control.
  6. Dan Pierson

    Dan Pierson

    Nov 24, 2003
    Definitely interesting. Please bring one to Ashokan if possible so I can see how it feels in
    the hand.

    I generally use that grip for all longer cooking knives with a wide enough blade and have
    often wondered why many of Japanese style knives people make have like a 6" handle.
  7. 12345678910


    Jul 13, 2009
    Jebus I hope that's sarcasm

    Pinch grip is nothing new

    Have a look at this book, pretty good
    Buy, borrow, download whatever you like, I think it's a pretty good book for kitchen knowledge

  8. Phil Dwyer

    Phil Dwyer KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Feb 28, 2006
    It is very inviting; the pic makes me want to try it. Great distal taper! I hear Xander, but for my tastes I enjoy a wide blade for scooping up chopped material to toss in the pan.
  9. Sam Salvati

    Sam Salvati

    Aug 6, 2007
    LOL no it's ignorance really. That's a cool book I will have to get that Count thanks.

    thanks guys!! Dan I will for sure bring a couple by.
    Last edited: Jul 6, 2012
  10. mete

    mete Gold Member Gold Member

    Jun 10, 2003
    I have always prefered to hold the knife by pinching the Sides of the handle [not blade ] whether I am cutting edge down or edge to the side. A boning knife is held many ways. You should have come over ,I would have given a lecture on knife usage !!

    He makes knives but doesn't know how to use them ! AAAARRGGHH !!!
  11. happycat


    Jun 21, 1999
    I like it Sam. i think next time i forge i'll have to make one for myself. Thanks for the inspiration!
  12. Sam Salvati

    Sam Salvati

    Aug 6, 2007
    Robert I know how to cut stuff up, just not all the special chef type moves, like I can throw a punch but no kung fu :D.

    thanks Ed anytime I can inspire that rocks!
  13. Patrice Lemée

    Patrice Lemée

    Aug 13, 2002
    Great idea Sam. I might borrow the idea and make one for myself.
    Thanks for sharing
  14. daizee

    daizee KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Dec 30, 2009
    I look forward to seeing that finished and demonstrated, Sam. Beautiful taper and spine so far.

  15. knife to a gunfight

    knife to a gunfight

    Oct 17, 2007
    I like the concept, but I think it limits the use of the knife. As I understand (and I'm no master chef or kitchen knife user by any means), the point of having a 6" handle on a chef knife is to give you a variety of grips. Chopping, slicing, mincing, scooping, whatever....
    I think it also adds some backward balance when using the heel of the blade to rock chop for instance.

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