Use a chef’s knife safely
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Pinch the blade, not the handle.
Thumb and forefinger on the steel just ahead of the handle. Control lives there.
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Make a claw with the other hand.
Fingertips tucked under, knuckles forward. The blade rides against the knuckles and cannot reach the tips.
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Rock, do not chop.
The tip stays near the board, the heel does the work in a rolling motion.
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Keep the board stable.
A damp cloth underneath stops it sliding. A sliding board causes more cuts than any blade.
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Sharp is safe.
A dull knife needs force, and force is what slips. Hone weekly, sharpen when honing stops working.
- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.


