[12 - 12] before you use a knife in the kitchen
[12 - 13] you want to keep a couple of key
[13 - 15] pointers in mind first and foremost your
[15 - 17] knife should be razor sharp because it
[17 - 19] could be really dangerous to use a dull
[19 - 21] knife in the kitchen second you want to
[21 - 23] know how to hold a knife rather than
[23 - 24] hold the knife on the back of the handle
[25 - 27] where you have much less control you
[27 - 29] want to hold the knife where the blade
[29 - 31] meets the handle using your thumb and
[31 - 33] forefinger if you pinch right here you
[33 - 35] can wrap the rest of your fingers around
[35 - 37] the back of the blade and this gives you
[37 - 39] a lot of control when you're slicing and
[39 - 41] dicing don't be intimidated to use a
[41 - 43] larger knife in the kitchen I'm using a
[43 - 45] 9-in chef's knife and the actual weight
[45 - 47] of this knife is going to help me cut
[47 - 49] through some harder ingredients like
[49 - 51] carrots rather than keep your fingers
[51 - 53] out where there's a chance for danger
[53 - 55] you want to tuck them underneath so that
[55 - 56] the blade of the knife is running
[56 - 59] against your knuckles this will prevent
[59 - 61] any accidents in the kitchen once you
[61 - 62] know how to hold a knife you're ready to
[62 - 64] start slicing and dicing in the kitchen
[64 - 66] for more recipes and tips head over to
[68 - 72] epicurious.com [Music]