Cutting vegetables is mainly wrist power, and the forearm is assisted with a knife. Take the knife in the right hand as an example. The right thumb and forefinger hold the neck of the knife, and the other three fingers hold the handle backwards conveniently, so that the knife can be held firmly without shaking. The fingers of the left hand arch and hold the ingredients, and the first joint of the middle finger abuts against the knife surface. When cutting vegetables, back slowly, and keep the knife surface always attached to the first joint of the middle finger to avoid cutting your hand.
Knife posture