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This video is so crucial to becoming not only a good cook, but a safe one as well. The only thing I want to emphasize is that anybody who is new to using knives must practice what you're saying and demonstrating S-L-O-W-L-Y! Don't worry about speed. It's like learning to play a musical instrument... learn the techniques first and practice them slowly. Speed automatically comes with practice. Thanks for a great video!

@SchoolofWok

4 жыл бұрын

Exactly! Well said! - Lee

seriously underrated channel

@SchoolofWok

4 жыл бұрын

Thank you! - Lee

@belannoitlisette7307

4 жыл бұрын

I recently discovered my passion for wok cooking, it's an amazing, healthy and fast served food. You can put in so many creative ideas and experiment with different tastes. This channel is giving me the chance to learn these amazing cultural techniques the right way

@jadeethan

4 жыл бұрын

Totally underrated...this should be a million + subscriber channel and I'm sure will be soon.

@clockwork9827

2 жыл бұрын

not anymore

I got a cleaver knife with bamboo handle at a goodwill shop/store 5 years ago it's like new condition im glade I stumbled upon your video now it's going to be alot more easy to know how to really use my own cleaver knife. Thanks Lee.👍👍🔪

Using a cleaver as my daily driver has been my number one takeaway from watching your channel. (Slapping garlic and ginger before chopping is number two.) It really does work better than a chef's knife and I've been using it for 90 percent of my own cutting.

@SchoolofWok

4 жыл бұрын

It's such a versatile knife! - Lee

I liked the way you breathed in those mushrooms at the end :)

The carrot slicing is clutch as a demonstration regarding knife sharpness being important. If you try to cut that last little bit of carrot with a dull knife, you'll slip. Sharp knives are very important, it may seem counterintuitive, but if you're struggling, and slip, you will do more damage than you think. Great way to open the video with sharpening technique.

I feel like a Wok and a good knife is all I need. - Endless stir fry recipies - Pretty healthy - Slicing things in thin strips is pretty much the only preperation you need (as a beginner I really enjoy doing that because I can work on my knife skills) - The actual cooking is done in a few minutes

@SchoolofWok

4 жыл бұрын

Very versatile pieces of equipment! - Lee

@TTSetters

4 жыл бұрын

Basically yea, I feel like 95% prep for the Wok Clock and then its OMG LETS GOOOO SO FAST FAST FAST STIR SMOKEY GOODNESS OK DONE. My wife thinks I'm nuts when I'm cooking. Stir fry's are awesome, and can be as healthy as you want them. I use avocado oil for it's super high fry point 500F, perfect for a SMOKING HOT WOK. So sexy that wok is lol.

@kad296

4 жыл бұрын

I think that a good thick (round in my opinion) cutting board is also a nessesarry thing in the kitchen also!

Thanks a lot, I was one of many who had requested help about knives previously. You really are excellent and of great help. I appreciate it so much so thanks for amazing tutorials

@SchoolofWok

4 жыл бұрын

You're absolutely welcome! - Lee

I’ve got one of these cleavers and the wok spatula and they are awesome! Thanks for the products and content you make ❤

No one will probably see this post anyway, but I'll say it anyway. I love this channel. It's always informative and he is a great presenter. Just getting into cooking Chinese food, because I have always loved it. I have even surprised myself with some of the dishes I have knocked up. The main thing that was a real pain in the butt, at first, was the prep time, but I have worked my way around that.

Jeremy, your videos are of paramount quality! Thank you so much. PS - love the shirt!

Good work 👍

Just got one for my birthday today! What perfect timing Jeremy! Thank you!

@SchoolofWok

4 жыл бұрын

Excellent, happy belated birthday! - Lee

jeremy when hes talking in the intro like 👈👉👆✌👈☝️👉👉👉👋✊👍👐👈👆

Great video, thanks Jeremy and team!

@SchoolofWok

4 жыл бұрын

Thanks! - Lee

This is such a helpful video! My thanks! You are such a good teacher! 💓

@SchoolofWok

4 жыл бұрын

Thanks! - Lee

What a pleasant guy! And so knowledgeable. I will enjoy grazing thru his older videos. Lots to learn.

@SchoolofWok

4 жыл бұрын

Thank you! We've got plenty of videos for you to choose from! - Lee

Such a valuable video, thanks for sharing.😊😊

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

So your the guy that scoops out all the mushrooms. Uh huh. Great instructions. Thanks a lot.🖖😁👍

Chinese

I was waiting for a video like this. That was great. Thank you !

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

This is the skill and confidence I need. Thank you for this video.

@SchoolofWok

4 жыл бұрын

You're welcome!

The format of this video was awesome!

@SchoolofWok

4 жыл бұрын

Thank you! We've got some great episodes coming up! - Lee

Thank you for sharing! 💕 Im learning so much

Awesome! I am really looking forward to more videos in this series.

@SchoolofWok

4 жыл бұрын

Thanks! There are two more videos to come! - Lee

I sharpen my knives and cleavers by the simplest of methods- with a good old "mill bastard" file! No stone, no strop or honing rod/ foil. By far, the easiest and fastest method! No fuss, no problems.

Thank you Jeremy. Very useful vid. I look forward to watching the rest of the series.

@SchoolofWok

4 жыл бұрын

Thank you! - Lee

Thanks, always impressed with your knife skills...I'll have to get a cleaver and practice those techniques. I appreciate the tutorial videos you all post.

@SchoolofWok

4 жыл бұрын

Thank you! Definitely practice the techniques here, you'll be a master in no time! - Lee

True. This channel is so good but underrated.

I loved the video.Thank you zchef

is is the first video i watched on the channel but i loved it good tips

OMG, I came here to learn about cutting food safely and this guy made me hungry. Wow. LOL

@SchoolofWok

Жыл бұрын

That's how we get people hooked! - Chris

Excellent video as always! :) Months ago already your videos actually inspired me to get one of those knifes with the big blade you are using and I haven't used any other knife since then :) I use it for everything I cut!

@SchoolofWok

4 жыл бұрын

Glad to hear it! Cleavers are so useful! - Lee

Super important lesson. Thank you.😘

That was very informative - thank you! You're a very good teacher. It's interesting: there are so many ways to describe and show actions, and you've clearly chosen the right ones. I've taken away several things from this that I will use immediately and remember for a long time. Subscribed.

@MerynCadell

2 жыл бұрын

p.s. I love how Brits say "veg". : )

Your video is amazing, you made my knife skills instantly better with this guide.

Thank you, Dr. Wok!

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

Thank you Jeremy!! I always had that sharpening stone, but never knew how to use it properly!!

This was very helpful and informative! Thank you!

@SchoolofWok

4 жыл бұрын

You're welcome!

Great episode. can't wait for the next ones

@SchoolofWok

4 жыл бұрын

Thank you! - Lee

Good morning Jeremy and Lee, Thanks for the video hope you guys have a good weekend Cheers.

@SchoolofWok

4 жыл бұрын

Thanks, Gary! Hope you had a great weekend! - Lee

Nice video ! When I was studying in Shanghai I ate a lot of recipes with Eggplant in it and I totally loved it! i think it was called something like 鱼香茄子, would you consider making one of these one day ?

@SchoolofWok

4 жыл бұрын

We have a recipe for fish-fragrant eggplant on our channel, it was posted recently! - Lee

Jeremy, how do you Not have a million subscribers ??? Extremely underrated channel. Thank you so much !!

@SchoolofWok

3 жыл бұрын

It'll happen eventually! - Lee

I am so excited i ve meet this channel> :D

Dude, you killed those mushrooms at the end! lol Thanks for all of the good tips.

Thanks for the tips

Thank you for teaching us.... thanks for your time.

@SchoolofWok

2 жыл бұрын

You’re welcome! - Lee

Thank you for your generosity Greetings from South Africa. Learning how to cook in a wok

@SchoolofWok

4 жыл бұрын

Our pleasure! Good luck with the wok cooking!

Very informative Jeremy. Thank you 👍🏻

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

Nice Video Lee, I felt Like I went back to my culinary school..😊😊. Thanks for information..🙏🙏🙏

@SchoolofWok

4 жыл бұрын

Thank you! - Lee

Very helpful. Really, Thanks a ton!

@SchoolofWok

4 жыл бұрын

You're welcome!

Nice ! Can't wait for this Chanel to blowup.

@SchoolofWok

4 жыл бұрын

Us too! - Lee

Brilliantly done.

@SchoolofWok

3 жыл бұрын

Thank you! - Lee

Simple but super clear every steps, 🙏🏻

@SchoolofWok

4 жыл бұрын

Glad it was helpful!

Thanks for the education , I have always wondered how they do that.

Oh Jeremy! Thank you 😊

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

You’re a great teacher!

@SchoolofWok

4 жыл бұрын

Thank you!

I love your vids mate, thx a lot!

@SchoolofWok

4 жыл бұрын

Thanks! - Lee

Very informative video Jeremy! Thank you. -Bob...

@SchoolofWok

4 жыл бұрын

Thanks! - Lee

Great video, thanks!

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

Hi Jeremy, I thought to write a comment under of some of the previous videos to do a video about that cleaver knife. I must say that since I found this channel my cooking skills improved in many ways. I am cook at home, but self-taught so sometimes things are not going as I would imagine. For example, peeling the garlic was what I found of most tedious jobs in the kitchen (often just asking my wife do it), now I am bashing and smashing around and it is even quite fun. I have to buy proper knife and sharpening tools though. I have a massive chef knife so it has a bigger surface area, but it is too long and awkward and not thick enough so it bounces off sometimes. Thanks again, will do some Bulgogi soon :-) Regards from the Cezch Republic. Lukas

@SchoolofWok

4 жыл бұрын

So glad when we get comments like this! Wok on, Lukas! - Lee

Awesome cutting skills, thanks for sharing! Good tip on the hand crab explained, next time I’ll cut my veggies n meat throughly. Funny how u ate most of the mushrooms at one time.

My biggest hangup to high speed food slicing is food that sticks like magnets to the side of the blade. I discovered some steels microscopic surface is more attractive to adhesive forces of food moisture than others. I hear knives with side texture or ceramic coated knives are really good at eliminating this problem. I spill more food bits because of this adhesion problem.

@SchoolofWok

4 жыл бұрын

Yeah, it can get annoying! - Lee

@urmelausdemeis3495

7 ай бұрын

Das Problem nervt mich auch!

These are really great tips! I had been cutting with a backward motion for... forever. I started cutting in the motion described and I found my cut to be much more definite and effective. It's difficult to explain, but... I didn't have to go back and re-cut something because the blade didn't go all the way through. Also, I went faster than I normally did. Granted, I'm not a chef. But who would have thought that something as simple as shown on this video would make such a difference?

@SchoolofWok

3 жыл бұрын

Glad it was helpful! - Lee

@b-radg916

3 жыл бұрын

A blade moving in two directions (forward and down) is more effective than in just one (backward).

Great advice thanks.

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

The sizzle shall be conquer one day.

Great information, Thank You 👍

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

Great safety tips 👍

I have watched many knife skills videos on here and I have to say this is the best and most comprehensive one I have come across on youtube so far. The tip with using the back 2 fingers to support while slicing is something I have been overlooking. Excellent demonstration take my sub!

Thank you so much for doing this episode Jeremy! I've been hoping for a basics tutorial as I learn how to best use my Chinese cleaver. Thank you!

@SchoolofWok

4 жыл бұрын

You're very welcome! Hopefully you can learn a lot from this series! - Lee

@trabbipaul

4 жыл бұрын

Cut ur Fingers it is not ok and verry painfull. But with this method it works super.

Exactly what I've been looking 4 ! : )

I love Jeremy ❤

I like your video😃😄

Nice video. Good job as always.

@SchoolofWok

4 жыл бұрын

Thank you! - Lee

Amazing video!

@SchoolofWok

4 жыл бұрын

Thanks! - Lee

Never lose your sizzle! Great life lesson

@SchoolofWok

4 жыл бұрын

Precisely! - Lee

thanks

this is a very good video. Thanks

@SchoolofWok

4 жыл бұрын

Thank you! - Lee

Thank you!!!

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

I used the technique you taught me to make amazing finely julienned carrots and garlic.

interesting to see that V edge alignment on a blade like that. I've always been taught by my family to have something more akin to a chisel grind, with the flat side to your centerline. That way it (should) be easier to sharpen as well as to not have the cut vegetable stick to your blad as much. I've also seen this in other chinese restaurants in my area.

Bought your book Jeremy ! Just getting through the pages. Keep up the good vids ! Thanks !

@SchoolofWok

4 жыл бұрын

Excellent, which book was it? Lots of great recipes in both! - Lee

@Trailtraveller

4 жыл бұрын

@@SchoolofWok Hongkong Diner

fantastic!!!

@SchoolofWok

4 жыл бұрын

Thanks! - Lee

cool love the idea, give more to the people.

@SchoolofWok

4 жыл бұрын

We've got more coming! - Lee

We do love you Jeremy.

@SchoolofWok

4 жыл бұрын

Thank you!

Hey! You guys have influenced me to get that chinese & duck cleaver 😂 and honestly, those are the best kitchen utensils ever ❤️

@SchoolofWok

2 жыл бұрын

So good aren’t they haha - Lee

Wohoooo.. Thank you Jeremy

@SchoolofWok

4 жыл бұрын

You're welcome! - Lee

This is cool!

@SchoolofWok

4 жыл бұрын

Thanks - Lee

Great vid and it will give me confidence to try my late aunts early 90's and ornate Maomin Town knife/chopper (my aunt loved chinese food) rather than my usual Victorinox kitchen knives - which I love. Fingers crossed, assuming I have fingers afterwards. 😉 Stir fry tomorrow! Thanks again.

@SchoolofWok

4 жыл бұрын

Good luck! - Lee

I love your videos...

@SchoolofWok

4 жыл бұрын

Thank you! - Lee

Nice tips.

@SchoolofWok

4 жыл бұрын

Thanks! - Lee

just subbed. Love what I have picked up so far. Any specific recommendations for wok/type of wok for electric glass top range? Carbon steel frying pans seem to warp on this surface!

The most important part of sharpening is removing the burr that you get from your stones. Even up to 16000 grit, there is a burr left over. Huge step. I went with diamond lapping plates, which are different from just diamond stones. Trend makes one that is 300 and 1000, but it is not as dead flat as a lapping plate. They do not need any maintaining, which with water stones means you have to flatten them out. Some water for lubricating as you sharpen is good.

Hello. Thank you very much for your instructions how to use the Chinese cook's knife, they are excellent and absolutely necessary. Very useful video. Just one question: the 30° sharpening angle is just for one side? Or 30° at the apex of the bevel? 30° on one side and 30° on the other, that's too much for a kitchen knife, I think. 30° apex (=15° on the sides) would be more reasonable for my understanding. That's the angle of standard kitchen knives. Thank you very much for your answers. Greetings from the Czech Republic.

ill just use a spyderco tri-angle sharp maker...it does 15 and 20 deg per side...does great with my cooking knives...

Thanks for starting a series on the cleaver. It's hard to find quality information on technique for this style of knife. I've found I'm picking up my $8 cleaver far more often than my $100 chef knife. Not having to be concerned when smacking the blade against the board is awesome... Plus the bench scraper + knife-in-one is bonus. Side note: you can always use a ceramic mug or plate as a hone in a pinch. BA has a video with Andy in a Chinese and the chef demonstrates that.

@SchoolofWok

4 жыл бұрын

You're welcome! We've got a few more videos to come in this series! - Lee

Have you done a video on seasonings and spices yet? Or have one planned? I looked, didn't see one. If it exists, someone point me to it! I'd love to learn how, when and why to mix different sauces, like the dark soy, soy, oyster and fish sauces for different dishes, the sesame oil and when to add it, etc. I use both fish and oyster sauce, but only for certain dishes that I follow a recipe to cook. I think a video or more explanations within your videos, would be very helpful. Thank you, Jeremy and the whole crew, you are all awesome!

@SchoolofWok

4 жыл бұрын

We have just wrapped up filming a series about core pantry ingredients! Stay tuned for that to come out! - Lee

Hi great video, would you recommend any Wok for induction kitchen? Thanks

I belive i need a new Cleaver hehe. Cool Video.

@SchoolofWok

4 жыл бұрын

You can buy one from here: bit.ly/2Jcyr2L - Lee