We hope you don't cut yourself. However, if you need to, it's better to cut your knuckles than to cut your finger tips. Right? So, use the claw.
The claw makes your knuckles act as a guide for the side your knife. Because your fingers tuck under your knuckles it's really hard to cut your fingers. That's a win.
If the food you're cutting is too small consider dropping to just one knuckle. While you're at it, always be on the lookout for that back thumb. Keep it clear of the heel of the knife cutting edge.
When you're rocking your knife a part of the blade is always touching the cutting surface. The tip. The heel. The tip. The heel.
This motion is easier with a sharp knife. You won't be able to use excessive force to smoosh food. With the blade on the cutting surface you also won't be able to pound out cuts. Rather than hearing the snap of a knife hitting a board you'll hear a rocking sound of the tip and then the heel.
Now, if you're going to cut your finger there are two common cuts (this for right handers)
- Left thumb… because it’s sticking out in the back and can sneak under the heel of the blade… curl it back.
- Left pointer… because it’s sticking out in the front…. Curl that one back too.
Scrape with the Spine
An extra bonus. Notice the spine of the knife, the opposite of the cutting edge, being used as a scraper. Do the same and your knives will stay sharper longer.
"A kitchen without a knife is not a kitchen."