Dani, as a 63 year old gentleman I must say your skill and beauty are perfect. You have won me over as a life time viewer. Thanks for all you give us and keep it up. Edward

Man, reading these comments is more fun than watching the video. I am a professional Chef and am in the middle of recording training videos. That's how I came here. Let me just say that Dani's knife skills are ten times better than most novice home cooks. I applaud her for doing what she does; its not easy. Good work Dani!

@CleanandDeliciousDani

8 жыл бұрын

+James Clary Thanks James!

Even tho it's a older video I think it's your best. I just watched it again and I think the Food Network guys would be very impressed. Love your videos...keep us going with you ideas!

I like they way you get right to the point and you always offer useful information, thanks!

@CleanandDeliciousDani

9 жыл бұрын

Big Rocky Thanks!

Your instructional videos are clear, easy to watch, and entertaining. Audition for some cable cooking shows, and I think you would be more interesting and appealing than Rachel Ray, and most other cooking hosts.

Dear Dani, hru ? I am happy that you put on a updated vid on knifeskills. I remember I was one of the people giving you not so good critism. As a cook myself , now, I am happy to suscribe. Kind regards, Hans, Netherlands.

If you know so much about knives, why are you watching a video for basic knife skills? I think this is a great video for beginners, and the way she is cutting seems effective enough to be able to 'preach' about it.

Thanks Dani! I'm teaching my granddaughter how to use knives properly. Leeks are always hard to get clean. I might mention I use Santoku to chop and choose a chef's knife to slice. The rocking motion is better but I do love my Santoku. It releases better. Thanks again.

@CleanandDeliciousDani

8 жыл бұрын

+Ron Farris So important to learn the proper way to use knives... thanks for sharing!

Great camera work and you're a natural in the camera. I can see you having your own show on the food network because of your showmanship. However, I do have to comment on the use of a santoku knife. The methods used for your video is more for a curved chef's knife. The feel is more smooth and natural. I have both and the chef's knife is better for "rocking". Santoku is flatter and is more for up and down chopping in lieu of rocking. You can get real fast with a santoku w/practice.

thank you for the video! you are very sweet trying to help others, and taking advice to strive to be better. Don't listen to everyone. You are a nice lady and doing your best. Keep up the good work!

Okay guys! So it's been a few years since I've posted my original knife skills video and so I thought it was time for an updated version! I've read each and every last comment and criticism from my last video and have tried to grow, learn and improve! I hope you find this video more accurate and helpful... as always, I enjoy your feedback (even when it's painfully, brutally honest;)).

They're cullens; not scallops, and they're not a feature of santoku (just common on them). Cullens are not even very effective, can be hard to clean, shorten the knife's life, and make the knife cost more. A Chef's knife or Gyuto are much more versatile (can come with cullens also), much better at rock chopping, and better for piercing and detail. Santoku isn't better for anything. You see it on TV for the same reason Alton Brown says Kosher salt in every video (advertisement). -They're selling people knives they don't need. A good main knife can run $28 (Victorinox Chef's), or ~$60 (Tojiro DP Gyuto). Full tang is a gimmick. It applied to swords which were used to whack at things. A well built knife is well built regardless of full tang. Your knife isn't well balanced. It's balance point should be on the blade for where you pinch it for that type of knife. Don't take criticism harsh. You have excellent video presence, and flow which is something most blade heads don't have.

Good Tips!

hi. Just like to tell that your videos are great. I am 16 and your videos are easy to understand especially for me who wants to learn how to cook. :))

she got updated as well

Thank you. Your teaching skills are excellent!

Thanks so much Danispies.

I don't care what all of the arrogant pricks posted about the last video, I found it very helpful. Keep up the good work!

Thanks for the great tips. I love cooking but hate cutting food and this has inspired me to invest in a nice knife. Cheers

Much better than your first video.

Hey Dani, I know you use more than one cutting board. Could you perhaps do a video about the pros and cons of different cutting boards? Like should a non-wood cutting board be used for meats and wood for veggies and fruit? Or is it okay to use wood for meats too? Stuff like that. Is durability the main reason for purchasing a wooden cutting board?

Same knife I have and use mine similar to you,. Your video has educated me for improvement. Thanks.

My Santoku is a 7" Victorinox for under $30 - badass knife at an awesome price. No need for expensive knives here.

Thank you for another clear and easy to follow video for the home cook Dani. I have always pulled the knife towards me! instead of "away" motion you show. I always end up with chopped veg all over the place. Let's hope I can break a lifetime of habit! Can you do a video on cutting corn off a cob (for stews etc) without getting the corn all over the bench and floor? ;) Thank you.

A Great Primer, that tells you all you need with clarity!

Fantastic overview. Thankyou!

I actually went out and got a Knife like this yesterday, thanks for this video

Dani your videos are great! I just subscribed and they are so easy and cover a lot of basics! I also love your little spoofs at the end! Keep 'em coming!

Thank you so much for a very informative video.

I LOVE THIS GAL!!

This was very informative thank you! Pam

Very helpful! Thank you!

You rock dani!! Thank you!

@CleanandDeliciousDani

9 жыл бұрын

couchpoet1 You got it!

Thank you :D very informative. I have sent a link to your video to all my children.

thank you, you fixed the worst things. one the way you hold it (pinch>index guide) and 2 the draw was taken out, thats only worth using with a boning knife. theres probably more but i hated the last video so much i didnt make it past the draw

This makes so much sense, i used to cut with a butterknife.

thank you for the help i don't think i have a good chef's knife because i got it for 3 dollars. but i'm trying very hard to become better. also should you have to apply alot of pressure when cutting? please respond.

santoku knives do not have a curved edge, and therefore are not as suited to the "rocking" cutting motion you've demonstrated here. they were designed to be used with the "drag" method.

Most Santoku knives do not have those divits on the sides. The length is a matter of personal preference. A 'good' knife will usually run you at least $200 for that size.

Came from Ariyelle.... life changing stuff.

Great info! However, you didn't mention how often to sharpen the knife. Is it good to sharpen before/after each use or as needed basis? If someone sharpen their knife a lot, will it shorten the life of the knife? Thanks.

I liked ur video... very safe way to use a knife. Does not matter what knife

@CleanandDeliciousDani

7 жыл бұрын

:)

AHEM... What about the dice, other than that,this was much better than your other video and ihope in a few more years, you make an updated version.

I do prefer Santoku for veggies (not syaing it's better...) I don't do the rocking motion with that tho. Greate video, thanks

Nice video thanks

I have only one question - in both this and the earlier version you say that your thumb is guiding the celery through but if you watch the video all that is happening is the thumb is pulling your hand backwards to "reveal" more of the celery to the knife. My question is why this discrepency? (I use both types of knives but do infinitely prefer the chef's knife - my small hands have a harder time with the other).

Great thank you!

Awesome thanks

Thanks....I learnt.

everyone is a fucking expert in the comments. I appreciated this video it helped me suck less in the kitchen at work and at home. Thanks a bunch beautiful lady (:

You use the Santoku as if it were a European chef's knife. Might as well have bought one ms. Spies.

i was just viewing the first version of the basic knife skills a while ago. i kinda miss the "draw" tutorial. i need to use that later... gonna slice my first bell pepper and make chicken fajitas. :)

@danispies you have thick skin, ill give you that, and a lesser person would of either got offended and raged, or just given up, Bravo :)

All you trolls, if you know so much that you can pick apart what she says maybe you should have your own channel.

@unrequitednuance

7 жыл бұрын

Maybe you should have a troll-trolling channel.

a woman talking about kitchen skills. there's a lot of jokes to do, but it's still very instructive. thank you. xD

Hi Dani, what would you recommend as the better knife, the 8 inch chef blade or the 7 inch Santoku? I am just beginning and I want to get the best one. Thank you. Also, do you recommend a certain type of glove to wear for beginners to protect your fingers?

@matthewnakhla

8 жыл бұрын

what you knife you get is personal preference. in my opinion, there isnt really a best knife, the best knife is whats a best for you. the handle needs to be comfortable for you. what kind of steel interests you? japanese or german/european steel? german steel is softer than japanese steel, and is more of a workhorse in the kitchen, but isnt as sharp as japanese knives and cant hold an edge as long as japanese knives. japanese knives are harder than german knives and have great edge retention and can be scary sharp, but because of their hardness they can chip easy if you use it on bones and frozen food and also if your pretty aggressive in cutting. in my opinion german chefs knives are more all purpose than japanese chefs knives. german chefs knives can be used to break down a chicken, but using a japanese chefs knife will chip it. japanese do have a knife that is meant for breaking down raw chicken. a santoko is usually pretty flat, so if you are rock chopper, a santoku isnt good for you. i personally recommend for beginners a good 8 inch chefs knife. i am a little over being a beginner, ive been in my culinary major for about a year now, i have a year left in school. ive done alot of research on knives, 8 inch is pretty much the most recommended for beginners. you dont want something to small or something to big, though if you have big hands, you can typically handle the bigger chefs knives better. me personally, i stick with the 8 inch chefs knife. also learn what steel is in the knife you are thinking about getting, if its carbon steel, it can rust if you leave it wet or leave any type of acidity on it. always wipe with a towel after cutting or immediately wash if you are done. if its stainless steel, no need to worry about rust. high carbon stainless steel is the best steel to look for in a knife, which i believe most knives are made with now. if your looking for a workhorse, choose a german/european knife, if your looking for a more delicate knife and you like to make precision cuts, choose a japanese knife

@love.one.another

8 жыл бұрын

Thank you so much for your reply. That was very helpful. I have been comparing Wusthof knives with Global. After what you said I think I'll stick with the German knife because I'm petrified of cutting myself and the Japanese knife might just be too sharp for me. Wondering if there is some glove on the market also or would it get in the way of cutting and how would you cut meat and wash it? I was looking at the Santoku because that was Dani's last suggestion. I am a beginner. So maybe I should start with a Chef's knife and just be real careful. When I watch her cut celery for example her fingers are super close to the knife. How does that work on a daily basis without any cuts? All my knives are dull and I don't have a big knife which makes cooking a chore. If I had one good knife I may actually want to cook a meal. Wusthof has a nice knife honer and sharpener combo for both Asian and European knives. Williams Sonoma offers engraved knives for a $9.00 charge and free shipping. I take it from your response that I should go into the store and try them out and see how they feel instead of just going ahead and ordering a Wusthof online. Do you prefer a lighter knife or a heavier knife? Thanks again for your responses. I really appreciate it and if you have anything more to add feel free, like where to buy your knives/cookware and should I get stainless steel or nonstick sauté pans and the sizes. I need some good basic cookware that I can use for awhile and don't mind paying for a few crucial items. Thanx.

@matthewnakhla

8 жыл бұрын

d3blh01 to compare the sharpness between japanese and german knives, my miyabi is really sharp at 9-12 degrees per side, while german knives are usually 15-20 degrees per side(depends on the manufacturer)

@matthewnakhla

8 жыл бұрын

d3blh01 i personally feel like a glove could get in the way. it is recommended when cutting with raw chicken or another raw meat you wear gloves, in my class we use plastic gloves, so the knife can penetrate that glove if you make an accident. i did cut myself a few times when i was first learning how skills on cutting vegetables, but now i dont really cut myself that much, from my experience, a lot of the cutting on myself happens on accident when reaching in my knife bag for something and a knife is next to it with no sheath. so i got some sheaths for my knives. never wash a knife in the dishwasher, even if the manufacturer says its dishwasher safe. you especially do not want to put an expensive knife through a dishwasher, that will ruin it, always hand wash your knives with hot water and soap. when she is cutting celery, her fingers are tucked away from the knife on the food. she has the right grip. however the way she is cutting with the santoku kind of annoys me, santokus arent meant to do that unless they are curved like a chefs knife. buy a whetstone to sharpen your knives. the brand King makes some good whetstones and are affordable. they have a good combo 1000/6000 grit stone for about $30, then i suggest buying a very coarse stone, King has a 220/800 combo grit stone. the 220 grit would be used for putting a new edge on the knife or to repair a chipped knife. 1000 grit would be for resharpening(always start with this stone unless your knife is super dull or chipped), 6000 grit helps make the edge a little sharper and gives the edge a nice polish. i personally dont really use my honing steel(because i am having trouble trying to use it properly)

@matthewnakhla

8 жыл бұрын

d3blh01 i personally prefer a lighter knife, also the weight depends on how you are using the knife, sometimes you may need a heavy knife and sometimes you may need a lighter knife. i personally pretty much use a lighter knife. and the weight is going to be personal preference as well, you may not like a lighter knife and may like a heavier knife. if you are cutting alot, you may get tired of cutting with a heavy knife.

This is a santoku knife and is not design to cut food or anything in a rocking motion way like the German style chef's knifes are. Santoku knifes are meant to be used in a up and down rapid motion (especially the one on this video, since it is very flat). Sorry but it would be a good idea to mention that instead of showing people how not to use santoku knifes in the kitchen.

@IMightBeADangerousOn

8 жыл бұрын

Jezus christ , so true.

@Lars1540

7 жыл бұрын

Actually that's incorrect. Santoku's are one of the few traditional Japanese knives that have just enough curvature in the belly to still be effectively used in a low rock-chopping motion. Although nearly all Japanese knives are primarily designed to more or less push-cut food utilizing a down&forward motion, they are still easily able to be used in a rock-chop manner. Ming Tsai almost exclusively uses either a Nikiri or short Gyuto and Martin Yan (who arguably has some of the best knife skill in the industry) has used nothing but a Chinese Chef knife for years, and both Ming Tsai and Martin Yan are often seen using a rock-chop motion with their knives. Often times it's just not practical to use a push-cutting motion, as it's faster to rock chop... There are those that also like to tap-chop, but one slip and you're taking your knuckle off, so I generally avoid tap-chopping, as I have more than enough speed rock-chopping and it's safer and more precise.

@richerifkind3506

7 жыл бұрын

Actually you can rock with some Santoku knives

@jesusjimenez8316

7 жыл бұрын

Don't try to use rocking motion with a high carbon knife u car ruin it

@unrequitednuance

7 жыл бұрын

Yeah, you can. Doesn't mean you should.

You lost me at loose grip when shaking hands. I will agree that the floppy fish grip when holding a knife is good, but for shaking hands it needs to be firm as a rock!

You flip the blade so you don't dull it by dragging it along the cutting board.

Apparently it's a santuko because of the granton edge. I thought all styles could have that edge actually. My Hatori Santoku doesn't have that edge, guess he doesn't know how to make them properly.

Oh, it's a "santuko" knife! Silly me, for a second I thought she was using a santoku knife

@CleanandDeliciousDani

7 жыл бұрын

Thanks for watching!!

Just curious why you switched from a chef's knife in the first video to this one?

also, what about chopping even sized chops?

better you updated it...what about the different types of cuts and slices?

Why flip the blade when pulling food back into the centre of your board? Using the blade to do this works perfectly fine and is safer AND faster than having to flip the blade when you want to re-centre loose cuttings.

@b-radg916

6 жыл бұрын

The main reason is to prolong the sharpness of the cutting edge. If you are dragging your cutting edge sideways against your board, you may "roll" the edge (so that the sharp part is no longer pointing in the direction it should), and it will take you a lot more time to sharpen or hone/steel the knife than it would to just flip the knife over. There's nothing better than a sharp knife, and using the cutting edge to move food around will result it you having a dull knife sooner.

It's a santoku granton blade.

I like your video and you know how to cut, but much of your information is incorrect, however thank you for the video :)

Pause at :39 LMAO!

What is the difference between the $10.00 -$20.00 knives and the $115.00 knives? When comparing them in the store they look exactly the same. They both were "Sandoku" and both looked like they had forged steel throughout. Am I missing something?

@matthewnakhla

8 жыл бұрын

those $10-$20 knives will probably get dull very fast. the $115 knife should have great edge retention. spending $100 for a good knife will last you a lifetime. those cheaper knives may not last to long

A santoku isn't a santoku because of the dimples in the blade..

I tend to shake someone's hand firmly. So probably not the best comparison for holding the knife, lol

Sadly, this is all I could think about while watching this LOL...

In the other video she said she reached for the 8in chefs knife 99% of the time... I guess it depends what she's cooking :P

"Santuko"

Santoku knives are not defined by the "scallops" which are actually called "flutes" but a Santuku is defined by the shape of the actual knife. No classic knife is ever shaped like this particular design.

@Lars1540

7 жыл бұрын

Umm strictly speaking, there is no "correct" term for those "scallops" in the blade. Every company has a different name for them, i.e.: Scallopped edge, hollow edge, granton edge, fluted edge, kullen edge, and kullenschliff edge.... So to say one name is the only correct one is ignorant. Sorry, just saying...

@Lars1540

7 жыл бұрын

Also, technically speaking, a traditional Japanese Santoku doesn't even have a fluted blade. This was something added to the knife after it was introduced to America to allow companies to use a lower quality of steel than that used by the Japanese in traditional Santokus and still try to make the thin knife cut well despite having a lower quality of steel. But you are right, a Santoku is defined by it's shape, dual symmetrical grind, and ultra thin blade (when compared to a typical chef's knife).

It only took her 5 years to learn the correct way to hold the knife!

Maybe you would get fewer negative comments if you did your next video nekkid...

This "updated" video is the same as the other, for the exception of the knife you use "99%" of the time... expected at least some new comments.

She probably goes often to Bed Bath @ Beyond, for years they have the 'santuco" instead of "Santoku" on display and keep it that way. But for a supposed expert not to know better is somewhat puzzling...

another change is that back then you were beautiful but now you are gorgeous

I love you ... cook for me...

her other vid said she reaches for her 8 inch chef knife 99% of the time!!

She's a lot less enthusiastic in this version than the first.

sounds like Son Goku! :)

So, you make a video to teach knife skills, wait for those viewing it to correct you, then make another with the corrections in? lol

You do not need an $80 nife!! 40 max for a knife like that

Why are you using knife on an empty board? It will make it blunt..

OH COME ON. 0:30 It's santoku, not santuko!!!!!!!!

you don t do this technique in most of you Videos. stay safe

A "santuko"? Really? -_-

san toe ku

I like you , you are very watchable ...

come india we shall open a restraunt in partnership..

With a body like that its hard to concentrate on the knife.

@lulazeta8965

10 жыл бұрын

Yes, practice my boy, practice to use the upper head...and don't let the little one take over. You know, in India, men don't bother about training their instincts and these get more animalistic...to the point where women are accused for "asking" for violent reactions from the "cave" men. So, just try hard to be a "gentlemen" not just be able to act like one ...for the show. Women will not be covering themselves up...just so you can LEARN and IMPROVE.

@lulazeta8965

9 жыл бұрын

***** You'll get used to it as more women speak up in the media, in the senate, etc. Down boy, down.

You are so gorgeous...

Santoku. SAN TO KU not SAN TU KO. Good video otherwise.

It's hard to take you seriously when you pronounce it san -TOO-koh and tell people to identify it by its release indentations, which, while standard on Santoku (it's pronounced sahn-TOE-koo) knives, is also common on many others. Also, you're using the knife like a chef's knife, rocking it on the board (notice how its blade curves upward at the end to facilitate rocking), whereas a Santoku's nearly flat blade is meant to be picked up completely from the surface of the board and brought straight back down. I'm not saying your methods don't work... I'm saying you're not using the blade as it was designed to be used... That coupled with your poor demonstration of general knowledge about the knife makes this a pretty bad video. You are really hot, though, so there's that.

@CDI647

7 жыл бұрын

Robert Tullus Hm, what other knives have you seen that have release indentations? I've only seen them on santokus.

@unrequitednuance

7 жыл бұрын

Chef's knives, gyutou knives, cheese knives, utility knives.... To name a few. But there's nothing saying that any knife can't have indentations. They certainly are not what makes the santoku a santoku. The santoku is characterized by its nearly flat cutting edge.

@patrickdemenezes4204

5 жыл бұрын

what a sexist asshole

Why the fuck am I watching this

she got hotter.

Again, you are spending WAY too much money on a single knife! Stop telling people they have to spend a hundred bucks for each knife!