— Chrystee Pharris

So, yeah, you know, um, uh, you know, on, on one hand, uh, with practice, a lot of cooks with small hands, um, can get used to using an an eight inch chef's knife. Okay? There's probably no need to go any bigger than that. Uh, now, optionally, uh, you could certainly use a smaller chef's knife. There are seven inch chef's, knives and, and six inch chef's, knives, and, uh, those can work quite well. Uh, the disadvantage of, of a smaller blade is that you will be, um, cutting a smaller amount of product at a time. So prep could take a little bit longer, okay? But that's just, you know, something to work with if you decide to use a smaller knife. And, um, so in terms of keeping your knuckles on the knife, um, you know, I'm not entirely sure, um, you know, what you mean by that. But, um, uh, you know, when we, when we grab a knife, uh, we, we, we tend to wrap these first three, uh, fingers or, or these three fingers around the handle as we kind of choke up on the handle and pinch the blade with the thumb of the index finger we write up on the, on the knife. And, uh, that provides good power, good leverage, you know, through each cut. And, um, you know, try that, uh, uh, regardless of the knife and, um, see what that feels like. But also go down to the store and see if you can, uh, you know, try on a smaller blade, maybe a seven inch chef's knife, and, and, uh, see how that feels for you. Okay? And also, keep in mind that some knives, um, will have a, a smaller or thicker handle. Uh, I mean, so you can take a look at some of these, uh, different, uh, design features that are, uh, offered by different brands. And, uh, you'll find your answer, I'm sure, within those options.