I'm sure this has been discussed but I couldn't find a thread on this topic so yeah.
I've read a on this forum that a proper pinch grip for a chef's knife puts the knife in a straight line with the forearm. Ever since I got serious (or more serious than I used to be) about cooking, I've used a pinch grip. I simply pinch the blade and wrap my hand and 3 other fingers around the handle. My palm and fingers make complete contact with the handle, and my fingers wrap entirely around the bottom of the handle, and start to curve up toward my thumb. When I relax my arm and wrist, the knife rests at about a 140° angle with my arm (40° off from where I think it should be). This hasn't caused any problems but as I learn knife skills I'd like to know I'm using the most efficient grip possible. Obviously I can bend my wrist to make the blade parallel to my forearm, but it feels awkward and I doubt it would be comfortable after an hour of chopping. I have experimented with other grips that put the knife more or less in alignment with my arm, but they just don't feel right!
For example, one grip I've tried involves resting the pads of my fingers on the bottom of the handle. The top of the handle touches the lower palm of my hand. This feels less natural and less secure because my fingers and palm are mostly lifted off the handle. I'm sure I could get used to this grip, though. Is it okay to have limited contact between your palm/fingers and the handle?
I've also tried a grip that's pretty much the same as the above one except I grip the blade with my index and middle fingers instead of just my index. This feels a bit more secure and gives me more control but that might be because I'm effectively making the knife shorter. I know this isn't conventional but can it be considered correct? How much variation is there among "correct" knife grips? What exactly do you do for your grip?
Thanks for reading, and I look forward to your responses!