It is one of the reasons so many of us have bad knife skills. We use the same grip on sharp knives as table knives, which is disastrous. When holding a kitchen knife, you should never rest your index finger along the spine—there’s far more danger of cutting yourself than when you robustly grip the bottom of the blade with thumb on one side and forefinger on the other. A good training in table manners—which teach constant diffidence around sharpness—is bad training for the kitchen.
