Shop for products Frank uses in this demonstration: Zwilling Knife amzn.to/3xMEaH1 Cut Kit: amzn.to/3dzZJnt When you buy something through our retail links, we earn an affiliate commission.

@lindamon5101

Жыл бұрын

Ive always been annoyed @the onion cutting. It doesnt make sense to me to cut horizontal to the board? Wtheck? This was great!

@cavemanvi

Жыл бұрын

Tell will sasso I said nice try buddy.

@sallymoon7583

Жыл бұрын

@@lindamon5101 I love the sound of the cooking too Can I ask a question about something

@PDXDT

Жыл бұрын

Idiot.

@LQQ.ERR0R

5 ай бұрын

Ok

I love how chef Frank shows and explains all the techniques without over-emphasizing the ones used mainly for aesthetics in high-level restaurants. His lessons are perfect for a home cook! Great video!

I start work as a prep cook this Saturday. Frank Proto has essentially taught me at least 75% of my knowledge on cooking, and this video is exactly what I needed to help prepare me. Very grateful for these videos.

@placeholder29

7 ай бұрын

hows it going nowadays

@dudebrodude4388

2 ай бұрын

​@placeholder29 He unfortunately cut his fingertips off and can't reply to this 😢 Very sad

Frank is absolutely awesome. He's thorough, calm, and it's obvious he loves what he does and enjoys teaching.

I always enjoy Frank on Epicurious. His instructions are straightforward and informative. Edit: oh man, the watermelon was my arch-nemesis. Always had to slice the biggest watermelon every summer. Such a workout to slice it into smaller pieces and remove the outer layer/skin. So glad I no longer do that.

@leonhardable

Жыл бұрын

take a cheap breadknife (because the procedure isnt good for it, lol), and just slam it down in an arch, so the edge hits the watermelon on a long slide and gets some good amount of force into it then you have halved melon, and from there, its easy

@Jaketheaxman

Жыл бұрын

Well he is a chef instructor so it's kinda his job.

@sallymoon7583

Жыл бұрын

@@Jaketheaxman well I love everything about his job , can I ask you a question....

@romanandresgonzalezgutierr6406

Жыл бұрын

You know why you like it? Because you don't work with food, and you don't feel the pain any time this guy gives bad tips -it does give bad information a lot-. Are you using this tips? Please do. Spoiler alert, you will cut your fingers.

@leonhardable

Жыл бұрын

@@romanandresgonzalezgutierr6406 got an example?

I started cooking when covid hit. Always looking for great beginner vids. Looked at a dozen beginner knife skills vids and they're all the same. "Hold the knife in one hand and make the claw with the other. Now take out a ruler and cut the pieces all the same size." Frank shows the correct way to hold the knife, explains the basic cuts then explains to push the knife forward while cutting, don't crush-cut, move the knife, not the veggies, etc." After watching knife skill vids for 2 years, I finally found one that explains what you're supposed to do, not "Watch me cut these veggies into identical pieces in 3 seconds." Thanks for a REAL educational video, Frank. I'm watching only you from now on.

Always enjoy Chef Frank, he's such a good teacher!

You mentioned not feeding the knife with the non-cutting hand. Literally EVERY other cooking show says the non-cutting hand feeds the knife. I've never found that comfortable or safe and now I feel 100% validated. Love you Frank!!!

@ProtoCookswithChefFrank

Жыл бұрын

I have never taught it that way. Less control.

@brianmcadam443

Жыл бұрын

If you cut enough things using your off hand to "feed" the knife, sooner or later you feed your fingers to the knife, too. Been there, done that.

@Merc-ip7si

Жыл бұрын

I’ve seen many people lose a knuckle or two to that technique. It’s personal preference but I’d never personally do it.

Great info! The oblique cut is a revelation, thank you.

This was literally the BEST knife skills lesson, thank you Chef Frank! 🔪👨🏼‍🍳

Most detailed cutting instruction ever! Answer all my questions I had!

What an amazing and fantastic video! Just began working at restaurants and on my way to become a full time line cook and eventually chef. This helped me so much and this chef is so good at teaching. Thank you! 👨‍🍳

The Kendel Jenner I’m dead lol 😂 Frank is the best

After my first day in my new kitchen job, I decided it was finally out a little effort into my knife skills. I came home and watched this video. The very next day, I was told to use one of these cutting techniques. Thank you for your instruction.

Legend says Frank forges his own knives out of Valyrian Steel

@cinnamonmel

Жыл бұрын

valar morghulis

@kaylarotondi1293

Жыл бұрын

😂😂

The way he took out the center of the yellow pepper was so satisfying!!

Just discovered these videos. Frank, you're wonderful -- as a teacher and an afficianado without bravado. Thank you!!!!! I learned so much, joyfully!

You know, I've seen alot of videos of Frank from the other videos, but I have to say, he is really good at what he does. He also is a super great instructor, he knows his stuff, and he knows how to teach it very well.

i’m just glad to see frank getting all the love he deserves in the comments

When I see an Epicurious video with frank my heart lights up with joy

I always hit the like button in the very first seconds of every Frank Proto video here. He's such a fun and skilled person to watch, any kitchen stuff is interesting when he's teaching about it!

Frank, you are fabulous and your explanations are amazing

I know most of these cuts but I never had a chef actually sit down and teach me in my time as a cook. Crazy how terrible chefs can be at restaurants

@alexferentinos

Жыл бұрын

yeah it gets way too hectic and some don't handle that well either, using it as an excuse for rudeness and foul temper etc.

@franciscomanuelteruelgutie6790

Жыл бұрын

When I was 16 yo, I worked the whole summer in the kitchen of a hotel. The chef was a great guy, and he teached me a lot of things. I never worked again in a kitchen, but what I learnt there came with me for the rest of my life.

@AkkiLad

Жыл бұрын

@@franciscomanuelteruelgutie6790 I remember learning somewhere that restaurants and by extension chefs can have 1 of 2 cultures with regards to educating new employees. 1 is where the new employees are expected to just learn their skills from watching others and essentially 'steal' their skills. This is kind of an old-school hardcore way of 'teaching' which still exists in some really old and/or prestigious establishments. 2 is where the chefs and senior cooks set aside time to specifically teach new employees and this is a more modern way of teaching which is also seen in some newer prestigious establishments. For both cultures, if they find particular new employees being extra receptive and/or skilled they then mentor them individually after they've been working for a while.

Really informative video! Frank's an absolute legend

I searched high and low for a tutorial video exactly like this to try and improve myself in the kitchen. I came across your channel only about two weeks ago and I can't stop watching since. I'm not a chef but I LOVE cooking (my girlfriend can't cook 😂) and the knowledge and tips in your video's are amazing. Thank you so much chef Frank 🙏 🇮🇪

Frank: "Hi, I am Frank and I am going to show you the essentials knife skills in the kitchen. But first let me show you how to make your own knife" Me: "Of course... "

@jules5841

Жыл бұрын

As expected of Frank

Frank is always a great guy. Every frank I have ever met is awesome.

Great video! I was totally helpless in the kitchen until my late 20s, when I dated a chef, and he taught me many of the same knife skills. Definitely have some work to do in terms of being patient enough to get my veg set up to make such nice even pieces. Would love to see Chef Frank show us how to properly trim a chuck roast/blade steak (as we call it in my part of Canada)... and also a spaghetti squash. I'm not convinced a spaghetti squash can be comfortably cut without a guillotine.

You, my friend, are an artist!! I just love the way your final product looks. It’s so perfect in shape!!! 😍😍

Thanks to Frank, my older brother who have cooked for me about 5 years, my wife who have cooked for me about 4 years, now I'm not only cook for myself but for them too, and they love it, i love to cook more and i love to cook for people around me more.

I like how he emphasized on safety! It drives me crazy seeing people cut round things in an instable plate, very dangerous!

Thank you for this very instructional, helpful and valuable lesson. As a green chef, I greatly my appreciate the help. This will make it much more efficient; the music is great too. Many thanks indeed!

Frank is the man !!! Cheers amigo!

"Make sure you have your protractor" As an engineer I have a habit to measure everything. Even in the kitchen. Especially in the kitchen. And I feel a little offended x) Love you, Frank.

Your pepper technique is what I learned in culinary school... but have never encountered anybody else that does it that way! They taught us that the white part is relatively bitter, slicing it that way also makes for a more consistent thickness.

@renee1513

8 ай бұрын

Oddly enough I do it that way although I’m 21 and self taught

@SirBrass

8 ай бұрын

Yan Can Cook shows this method

@WaabiiSaabii

5 ай бұрын

​@@renee1513you are the chosen one

As a cook I can confirm these are actual good cuts that you should learn. Usually there are 3 kinds of cutting styles people have. Home cooks, who cut safe, slow and easy which focuses on making cutting easier for the cook, but it takes more time and is good enough for your personal food. There is culinary arts style, which is also slow but requires much more skill and is generally dangerous without experience, but leads to beautiful product. Then there are these chef cuts, which are the most efficient way to still make good cuts, good for when you have lots of cutting to do but still want your food to look good. No matter what kind of cook you are these cuts are all very good to learn. Beautiful food that doesn’t take 30 minutes to cut

I already know all of these, but nice to see Frank showing them off :D

Frank is the best I love him so muchhhh❤❤❤

always enjoy watching his tips helps me with the strand I'm taking thank you chef

Protect this guy at all times 🙌🏾

Thank you for demonstrating the oblique cut so clearly and explaining its purpose. I just thought it was for decorative purposes.

@GeorgeMorgan6600

9 ай бұрын

Hello there, how are you doing this blessed day?

wow you really saved the best for last with that oblique cut! i'm blown away!

Thank you for showing this.

Love your work Frank! Can we get a Chef Frank vs Chef Saul Chef-off?

@leonhardable

Жыл бұрын

they would probably create a new big bang, just so they can both start sourcing their ingredients at their most basic form :D

@ericbergman3863

Жыл бұрын

@@leonhardable ryggfenan 👺👺

What a great video with such worth for the audiance. Thank you very much for it.

Excellent instructions! Thank you so much!🙏🙏

Frank is the man!

Excellent session, thank you

Very surprised at how much I learned from this video. Great video, Frank. Saving this for later

Thank you for sharing these skills 🙏🙏

Needed this so much thank you chief

Very educational and helpful

NGL, The way Frank chopped some of those veges, had me holding my breath! Great episode again Frank & Epi!!

Whoa that oblique cut just blew my mind 🤯

I think the one tip he should have talked about (which he actively did) was wiping down the board constantly and making sure his cutting surface was dry. It’s dangerous to practice your cutting with a wet slippery board! Always bus down peeps! Happy cooking!

Thank you Chef I hope to learn more from you!

Thanks so much chief for your teaching ❤

Thanks again Chef Frank. I've learned so much from you without even attending your classes.

Awesome. He’s so talented.

Chef Frank 👍 best advice

You're the BEST, Chef. I truly believe if I learned knife skills when I was younger, I would have cooked more.

This is awesome...thank you chef 🙏😌🙇‍♂️

Thanks for this great video! Very clear and VERY well-organized!

I love that you bother to mention things like posture and comfort in your videos!

I always try to make a nice presentation when I cook for someone, but end up butchering the slices. This is gonna help me improve a lot :)

This is the video I didn't know I needed to watch.

Thank you Chef 👍

I'm super happy, I have a good technique on all the cuts except the last one, the oblique cut. I started to always have flat surface after anouther video from epicurious (I think it was Frank too on this video), and it really improved my speed at cuting. =)

This is extremely helpful! Thank you Chef

this is what Food Network should be

You have inspired me to cook, that is no small feat...thank you!

Thank you Chef!

Was so excited for Chef Frank to teach me that butterfly knife twirl thing the bad guys always do. I mean, I learned a ton about culinary knife skills, but what about knife skills for the streets?

Thank you/ Merci/ Gracias Chef !!

You are the best Chef

What's fascinating is after 15 years cooking meals at home, I already did 7 of these. (Including the cutting round stuff bit!)

Thanks Chef !

Very informative, thank you

I was NOT prepared for the end lol. Thank you, I didn't know a few of these!

This takes me back to culinary school. This is literally what they taught us. And we had that tool he mentions at the end too.

Thank you for the wonderful tips 😊❤

Very useful tips. Afterwards you've got the basics.

Thank you Chef.

Thank you ! Youre awsome!!

Love this chef!

This man is the friendlier version of Gordon Ramsay

@kamilkosciuszko5108

Жыл бұрын

comparing to Ramsay... this men is just friendly

@adamoneale4396

Жыл бұрын

Oh nooooo, no no no. Noooo

@barongerhardt

Жыл бұрын

Gordon just does that for TV. If you meet him, he is super nice.

@succulentravioli954

Жыл бұрын

@@barongerhardt yeah very true. He's a big family man and spends a lot of time with fan interactions online

@romanandresgonzalezgutierr6406

Жыл бұрын

Oh yeah, TV chef are awesome.

Always learn from your videos

Thank you so much I was really looking for this, I need to learn how to cook. I'm just a beginner

it's so helpfuly thank you ❤

Fun trivia: in Japanese, the oblique is called “rangiri”, and is mandatory for the (mandatory) carrots in Japanese curry rice 😊

Very nice cutting techniques

Amazing teaching!

I’ve been cutting bell peppers (mostly) the same way ever since I used to work at the Ritz-Carlton as a cook starting back in 2011. The only difference is instead of making the initial cut vertically, I lay it on its side and put my knife parallel to the cutting board and cut into the bell pepper horizontally. Then I just roll it as I’m keeping my knife as flat as I can against the surface of the pepper in order to cut the pith out completely or at least as close to the base as possible. I then try to clean it even further by fileting it to the point where there’s a shiny interior surface (the filet cut should be paper thin and see through). I keep the entire bell pepper intact and quickly julienne it using the rolling knife technique. Important tip (that I’ve never seen anyone mention): When cutting the bell pepper, make sure to cut it skin side down. It not only helps you cut it using less pressure, but it helps keep your knife sharper longer. Cutting it skin side up is a really quick way to dull your knife.

Thanks Frank.!

thank you for the Oblique, i never knew that one, or any of them by name! i need to sharpen my knife more often...

Thank you for this video 😊

Useful technique thanks chaif ❤

Thanks to thsi i learn more about cutting

Thank you for the knife skills guidance 🔪

i am a home cook for 3 decades now (im 37m) and i had high hopes to learn something new... turns out i allready knew al these techniques... but still a goot video for refreshing :D