How Do You Hold and Use a Petty Knife?
Sep 27, 2026
Use a petty knife with the same basic control principles as a larger kitchen knife: stable grip, tucked fingertips and short deliberate cuts.
For board work
Use either a small pinch grip, with thumb and index finger controlling the blade near the handle, or a secure handle grip if the knife is very small.
Guide the food safely
Keep the fingertips of the guiding hand curled inward so the side of the blade can move against the knuckles rather than toward exposed fingertips.
Use short controlled motions
Petty knives work well with short slicing, draw cuts and small push cuts. There is rarely a reason to use a large rocking motion.
For trimming meat
Use the point carefully and keep the cutting direction visible. Let the sharp edge do the work rather than forcing the blade.
For peeling in the hand
Very short petty or paring-size knives can be used for in-hand peeling. Keep the motion small, controlled and directed away from fingers. If the ingredient is hard or awkward, move it to a cutting board.
What should you avoid?
Do not twist the edge, pry, cut toward your palm with force or use the knife on bones and frozen food.
