Holding a knife by its bolster: wikipedia
Quick and simple video showing how to hold a chef’s knife, how to stand while using the knife and the proper motion used when using a chef’s knife. A chef’s knife generally has a blade eight inches (20 centimeters) in length and 11?2 inches (3.8 cm) in width, although individual models range from 6 to 14 inches (15 to 36 centimetres) in length. There are two common types of blade shape, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Neither style is inherently superior; personal preference will dictate the choice.
Technique for the use of a chef’s knife is an individual preference. Most cooks prefer to grip the handle, with all four fingers and the thumb gathered underneath. For more precise control, some adopt a grip on the blade itself, with the thumb and the index finger grasping the blade just to the front of the finger guard and the middle finger placed just opposite, on the handle side of the finger guard below the bolster.
For fine slicing, the handle is raised up and down while the tip remains in contact with the cutting board and the cut object is pushed under the blade.
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Source: Wikipedia