The basic kit for the kitchen, Knife
 
 The beginning of cooking begins with a knife. It is important to have a 'proper knife' before learning to cut. A proper knife is not an expensive knife, but a knife that fits my hand well. Put wet paper towel or dishcloth under the cutting board to prevent sliding. Posture is important for a perfect cutting. If you are right-handed with your legs slightly apart, you should take your right leg half-footed. Left-handed can do the opposite. Straighten your back and keep your elbows on the outside. When laying a knife, it is safe to place it on top of the cutting board and the blade facing outward.
 
✜ The structure of a knife
 

✜ How to hold the ingredients



 They are divided into fingers that hold materials and fingers that control thickness. Hold the material with a index finger, or a forefinger and middle finger as if you were holding the ping pong ball, so that the palm of your hand is not touching the material. The fingers on the material must be cupped inside so that no nail can be seen.
 
✜ How to hold a knife

1) Pinch grip



 It is the most commonly used grip method in the kitchen. The method is to hold the handle lightly with the other fingers after putting the thumb and forefinger on the belly in front of the bolster. It can move the knife up and down quickly and control the front blade. Be careful that the index finger does not come out of the blade when doing the this method.
 
2) Pointed finger grip



 This is a grip technique that extends the index finger along the back of a knife. It is close to the hand as if it were an extension of the arm. It is difficult to apply strong force to the blade, but it can move the knife delicately. It is good to use the tip of a knife or slice.
 
 3) Hammer grip



 It is a grip method that grabs the finger with the other fingers except the thumb. It can produce strong power, but it is not a delicate way to handle knife. It is suitable for cutting hard ingredients such as pumpkin, radish, and frozen meat. Put the palm of your hand that does not hold the knife on the back and press it together to cut the material effectively.

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