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Pinchgrip - Survey

post #1 of 2
Thread Starter 

Hi Guys, 

We're three students looking to create a new rubbergrip for cooking knives. The purpose would be to reduce any chafing that might occur when using the pinchgrip. 

Before we start production we'd like to check how you feel about it and if there is anything we're missing! 


So We've attached a survey below. It consists of 14 questions and will take 2 to 3 minutes to answer if you're interested in helping out. 

We hope we're not violating any rules here but the FAQ didn't mention this not beeing allowed. 

Link to the survey:




There's an "other" field in the form but feel free to comment here as well! =) 


By the way, does this already exist? 


Axel, Maria and Hannes 

post #2 of 2

Your link goes to a foreign language site for a redirect. Not trustworthy. So I deleted it.


As to the concept, In the US, Chef Tony had a (cheap) line of knives with a grip point for the pinch grip. But it all tends to interfere with the feeback that is the point of the pinch grip.


Any discomfort in the pinch grip is better remedied with files and wet-dry sandpaper to sharp edges or to crown the spine. 


Further, the pinch grip is not the only grip used so the built in grip of the chef tony knives limited their use for deep cuts and power grips. 


Any irritation from the pinch grip will cure itself if you cook a lot, or with a little rounding of the irritation point on the blade.  You'll build a callus. 


A separate gripping tool, or custom knife design is likely to cause more issues than it cures.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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