Introduction.

Well the hardest is to get started, right? Well, I hope it was, as I do find the writing being another obstacle. Let me tell You why, English isn’t my mother tongue for one then I am much more the hands on type being an Ex-Chef, for whatever does that mean anyway.
  
I started this blog as a platform designated in filling the gap if I can, in between the Know how and the people who are inspire to know more than just following blindly there recipes. With what I hope it would also be a spark in the better understanding why some recipes will do better compared to others for example as why it is better to have some honey than just plain sugar in some preparations, why/ how to organizing your work flow better and doing it, or even how to hold properly there utensils.
So, without further a due let me start with knife holding:
 When it comes right down to it, the best way to hold your chef's knife is the way that feels the most comfortable to you. 
But if you're looking for a little more control and speed in your cutting, here's how!
There are two basic grips: the handle grip, and the blade grip. If you've only ever been using the handle grip, give the other one a try—you may find your cuts improving dramatically. There's not much more to say , so I'll depart from usual form and cut myself short.

·    The Handle Grip,
 With the handle grip, your hand is completely behind the bolster on the handle itself. It is generally used by beginning cooks, or cooks with exceptionally small hands. It’s comfortable, but offers only limited control when doing precision knife work.

 ·    The Blade Grip,
 The blade grip is the preferred grip for more experienced cooks. Your thumb and forefinger should rest in front of the bolster directly on the blade. It’s a little intimidating, but it offers much better control and balance. This grip may be difficult and/or uncomfortable on cheaper stamped knives that don’t have a bolster.
 The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife. While beginners find that this takes some getting used to, it definitely provides extra control over the blade.
 ·         The same grip from the opposite side.
The index finger is wrapped fully around the blade. The index finger and thumb should be opposite each other on either side of the blade while the remaining three fingers are sort of loosely curled around the handle.
 Note that you should be gripping the knife mainly with the thumb and forefinger. If you find that you're tightly clutching the entire handle of the knife, just relax and loosen up. With practice you'll get used to this grip, and soon any other grip will feel very unnatural.

·         Secure the Food With the Guiding Hand
 Now that your knife hand knows what to do, teach your other hand what to do. Your non-knife hand is called your "guiding hand," and its job is to hold the food to keep it from sliding around on the cutting board. This puts it in a uniquely dangerous position. With the knife blade flying up and down, you need to keep those fingertips tucked safely away, while still being able to firmly hold the food.
 The grip shown here is called the "claw grip", by keeping the fingers curled inward and gripping the food with the fingernails, the fingers stay out of harm's way. The side of the knife blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board.

·    The Claw
 Using this method for cutting foods, always place the item in a stable position, preferably with a cut surface flat against the cutting board. Guide the knife blade against the food with your free hand. Protect your fingertips by curling those inwards; the thumb will help you in holding and to drive the ingredients from the back while using your knuckles to guide your knife.
 ·         Alternate Claw Grip
 In this modified version of the claw grip, the first knuckle of the guiding hand rests flat on the food product, with the fingers again curled inward safely. And this time the knife rests against the second knuckle rather than the first.
 Each of these claw grips is acceptable, so use whichever one you feel comfortable with.

·         Mincing 
A fine mince requires the use of your two hands. Hold the handle with your hand completely behind the bolster on the handle itself. Place the tip of your knife on the cutting board and hold it in place with your free hand, always remember to keep Your free hand flat on the edge of the knife carefully aligning your thumb to it. Rock the blade up and down to reduce herbs or anything else to a fine mince. (The purpose of holding Your free hand flat is solely for safety purpose, just in case the knife slip flat, trust me when I say that you could cut off your thumb if not careful)

Personal NOTE:

  What also stroked me is the food poisoning in 'World's Best Restaurant' where Customers was hit by Vomiting and Diarrhea Outbreak:

 Noma Restaurant in Prague, known for experimental ingredients such as ants and fermented grasshoppers, has been voted winner of The "S. Pellegrino and Acqua Panna World’s 50 Best Restaurants" in 2010, 2011 and 2012.

 This is happening even in the best restaurant, The Two-Michelin-Star restaurant at €200.00 per Head, in the Year 2013, common guys! Apparently this is due to a not good enough internal procedures, as well as a Sick employee who has not been treated, and tested properly.

 Do You remember In 2009 British Chef Heston Blumenthal, was forced to close his Three-Michelin-Star restaurant The Fat Duck for around three weeks after hundreds of guests became ill.

 All this above to ask this question: Who is to blame?