I was taught to choke up on the blade by a Western chef as well.
Then I went to Japan and was told to only hold the handle for their style of knives. Apparently, they balance the weight of the blade and handle differently there.
I tried to choke up on the blade at a very professional knife store in a market and was immediately corrected by one of the Japanese chefs there.
Then, the following evening, we went to a Michelin star rated kaiseki, all of the chefs were holding the knives by only the handle, no choking.
I realized I probably looked very foreign choking up on the blade in that store earlier. Humbling moment!
I was taught to choke up on the blade by a Western chef as well.
Then I went to Japan and was told to only hold the handle for their style of knives. Apparently, they balance the weight of the blade and handle differently there.
I tried to choke up on the blade at a very professional knife store in a market and was immediately corrected by one of the Japanese chefs there.
Then, the following evening, we went to a Michelin star rated kaiseki, all of the chefs were holding the knives by only the handle, no choking.
I realized I probably looked very foreign choking up on the blade in that store earlier. Humbling moment!