Is a thumbhole or finger hole in the blade a good design for a food prep knife?

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C0untZer0

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I have to think it is not a good design or professional chefs would use knives that had a finger hole in them right?

I'm not necessarily talking about this particular knife which looks gimmicky to me, I'm just using the picture to illustrate my question. The ad says the knife "features a precision index finger hole for superior control."

I'm just wondering if anyone has ever used a design like this...

hole in blade.jpg

I have Wüsthof knives that I've used for decades, but lately I actually prefer using a set of vintage Old Hickory knives that were given to me. The Old Hickory knives don't have a bolster like the Wüsthof and it is easier for me to do dicing pinching the blade, rather than holding the knife by the handle behind the bolster. Getting out in front of the bolster of the Wüsthof is also kind of awkward so I've been using the old Old Hickory knives for cutting vegetables.
 
No, I've never used a food prep knife with a hole like that nor would buy one. I could see how/why but those are so limited imo and it can't be comfortable on you finger for long.

I rarely choke up on the knife past the bolster. For me, I just don't think it's needed and if it is, better to use a more fitting knife for the job.

I generally prefer to use handle for what it's intended for.


Side note, long pinky nail in knife ad?
 
I have to think it is not a good design or professional chefs would use knives that had a finger hole in them right?

I'm not necessarily talking about this particular knife which looks gimmicky to me, I'm just using the picture to illustrate my question. The ad says the knife "features a precision index finger hole for superior control."

I'm just wondering if anyone has ever used a design like this...

View attachment 1038020

I have Wüsthof knives that I've used for decades, but lately I actually prefer using a set of vintage Old Hickory knives that were given to me. The Old Hickory knives don't have a bolster like the Wüsthof and it is easier for me to do dicing pinching the blade, rather than holding the knife by the handle behind the bolster. Getting out in front of the bolster of the Wüsthof is also kind of awkward so I've been using the old Old Hickory knives for cutting vegetables.
I have not. It looks awkward as all get out to me.
 
The “theory” on the whack marks or other texture on the blade is less contact hence less friction or binding. Like the holes in a cheese knife.
Personally I think it’s just marketing hype.
 
I have a Victorinox Forester with a hole for opening in the main blade. I’ve used it traveling as a steak / paring knife a few times because it’s sharp and it was there - but the hole grabs food and is harder to clean. I wouldn’t buy a purpose-made kitchen knife with an extra hole.
 
The "whack marks" in the illustration were stamped in the blade to give it a hand forged look. The Granton edge, made to reduce adhesion to sliced food, is a series of eliptical grind marks evenly spaced behind the edge. The finger hole is a mindless marketing feature that threatens to create hot spots if used and adds challenges to keeping the blade sanitary.

If you have seen the knives used to break down tuna and other fish to produce those impressive steaks and other cuts, you will laugh at the clumsy knife-like object in the photo. ;)
 
If you have seen the knives used to break down tuna and other fish to produce those impressive steaks and other cuts, you will laugh at the clumsy knife-like object in the photo. ;)




These guys use a 6" Victorinox semi-stiff boning knife with rosewood handle.

Victorinox 5_6606_15__s1.jpg

I know the example I used is a gimmick knife. I was wondering about the design aspect of having a hole in the blade for "superior control."
 
There are a bunch of different whale flensing instruments, but the "Blubber Knife" seems similar to what those chefs were using to carve the tuna:

Flensing_blubber_Knife.jpg

The "Tuna Cutting Show" is a popular attraction, this video has pretty decent subtitles:

 
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Who knew it took 4-5 guys to process one fish?

Talk about labor intensive. lol

No holes in my kitchen knives, please.
 
Side note, long pinky nail in knife ad?
Yeah I noticed the coke nail right away too LOL!

In answer to the question, it always seems if a knife that large needs a hole in it so you can choke up on the blade, you are using a blade bigger than you need. IMO a well designed knife keeps your hand close to the blade but protected. Pick the correct size for use, and have a variety. When you consider how inexpensive a well made knife is, and how long it will last if cared for, they are too cheap not to have many to choose from.

I only welcome finger holes and finger choils on small knives that the designer was trying to keep under a certain length, but also create a little more room for your hand to occupy. Compactness sometimes drives the need for these types of modifications. A large chef's or butcher's knife? No thanks. Pick the right knife.
 
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