Goodness gracious, that knife is sooo beautiful! I'm so jealous! I can see how, for people with less culinary experience, the terminology is a little daunting (no shade, my friends); if there's too much lingo, just focus on the physical aspect of the cuts and focus on relating it to your own personal cooking experiences. Cooking food and food preparation are intrinsic sorts-of-things: we do it each day and we do it for ourselves and people we love and care for dearly. That's all that's important. This fine chef is just informing you about certain cuts you might find in recipes, that are, honestly, quite different, depending on what you are prepping/cooking. I find that this chef did the instruction with hardly any presumptions and with bare minimum use of lingo and presented her knowledge more as a way to aid those people who so kindly take the responsibility of cooking in their household. Thank you, for the upload, kind sir. :)

you keep watching these videos over and over it will sink in. And please with the negative comments she do not have to help other people so give her some respect.....

What a beautiful chefs knife, you can tell it gets well used.

"Not that I'd know anything about little cigars" ha lol. burner!

This is an excellent primer on knife skills, we will definitely be adding some of these tips with our in person cooking class students as well as our KZread videos !

Your my best teacher with knives so far.. So very clear and good shots.

I see that this is from 2011 but I'm looking forward to go to culturally school next year God willing i do know how to cook well and i truly enjoy it i know how to use a knife as well but you are showing me a lot th at i didn't know and how to do things better i want to have a food truck and a restaurant one day so for this i thank you i can't wait to see what you have up next

Great teacher. Well done!

Cutting the ingredients in equal pieces will make sure all of them cook equally--even if you don't agree with it, it's a must.

Most of the time I'm just watching how beautiful the knives are and not the skills being taught

First time its been explained to me that the claw has the thumb as support so now it makes sense! Thank you! How did you get the potato to not stick to the knife? And what to do about the just cut pieces that that get in the way of cutting?

+Liam Kenna Even though it is a Shun and made in Japan, it is a French chef's knife in design. So it is pretty much a French knife even if it has never seen France because of the blade shape.

00:58 where do you buy the little guide and what is it called?

This is absolutely the best KZread video on knife skills. Everything has been explained so well!

thanks a lot for these videos ,,your are an amazing teacher

Thanks for sharing these tips!

9:14 like a cigar or we talking that good devils Lettuce 😉 you ain't fooling me😂

Thank you, this helps so much!

Great video! Helped a lot

What is that plastic cut guide called? Is there a specific name for it?

Very great teacher !

Great job Chef:)

She sounds a lot like Ellen DeGeneres

Very good information, very helpful video. Please suggest me a brands name of which the knives can be purchased.

notice i cut right through my root end xDDD and many more stuff baddly done. but ok.

your so inspiring i love it

Like the video very much, was cutting onion for many years but never knew about the technique which I have to keep my knife with angel to slice the onion first. wish the French word was spell on the screen like the first video.

Does anyone recognize what brand chef knife she was using?

I am gonna try cutting in the side at college after i cut in the lines :) and gonna do the claw thing with my hands, my lecturer hasn't showed us that but i do use the under cut for potatoes and round objects like that, you can always just go it though and turn it on it;s side lol like the flat side.

good explanation and demo too

Thanks good advice thank you

This is amazing

This can't be her best demo. Even though, good info for the beginner.

Shun is a Japanese company making a French style chef's knife, as well as their Santoku style and several others.

Awesome video mam

Thanks for the peanut butter tip...that oil ...a pain in the axx😂

awesome cutting.....

cutting the root of the onion at the beginning? it's gonna make you cry.

This is so helpful :D

Great explanation

Nice Knife!

Fascinating...

y did it say tasty when the kid was in the bath?!

@dhegnauer

6 жыл бұрын

Because it's a sponsor ad. Are you seriously caring?

@Joe93819

5 жыл бұрын

Dave Hegnauer don’t be so aggressive he was just asking a question! SMH 🤦‍♂️

Nice i love it

Its amazing they managed to get the rare japanese knife.

@eddiew2325

4 жыл бұрын

daAnder71 not really can I kiss u

Thank you

Thank You Chef

true... i kept thinking, "why have i heard her voice before?" lol... thanks for saying it for me!

It is first class knife skills oinion is easy

Everybody's in the comments pretending to be world class culinary chefs..

@gregorythoman8281

6 жыл бұрын

Lauren Sparks I like all of the fancy French cuts but I usually just do the American cut...just hack the shit out of it and throw it in the crock pot.

@googo151

4 жыл бұрын

I'm a world class apartment chef! What's up? LOL!

Where did you learn to julienne? Looks like your brunoise...

what size chef's knife is that?

@TruthNerds

6 жыл бұрын

Looks like 8". (not including the handle)

How is a Shun chef knife a French knife?

@starrlacrue2889

4 жыл бұрын

Plus its a dull one at that. My Shun is like a razor

:) thank you...

Excelent.....

Great

how is she teaching knife skills her Juliann is not even square more like trapezoid's wtf

@b-radg916

5 жыл бұрын

daAnder71: But it's true. If you're teaching precision cuts, they really ought to be precise.

@stephaniep1761

3 жыл бұрын

She has performance anxiety

thankyou

what is the knife please ?

@TruthNerds

6 жыл бұрын

Looks much like this one: shun.kaiusaltd.com/knives/knife/classic-8-in-chefs-knife

i wish she was my teacher at culinary training

Thanks

good video

Not everyone likes to rock cut, especially when using very thin knives higher up on the hrc scale.

*thanx much*

great french words

Is she using a weird parring knife or am i an idiot?... too me it looks as if the edge is forward facing while she is puĺing back... ive yet to see a double edged knife anywhere lol im slightly confused

yes

Cutting a ripe tomato and a unripe tomato is massively different.

I was hoping she could've demonstrated how to cut bell peppers.

I like your shun knife lol

Claw method: 2:09 Tunnel method: 3:00

Whatever works best for you :) Oh, by the way, I "think" your Caps Lock key is pressed.

is your knife a shun?

Great video, this will help me avoid tongue-lashings from my executive chef ahahaha.

the cuts are backwards

Nice

Did she take Culinary Management

That's an awfully dull knife. She's actually having to saw through that tomato. It should slice right through.

@SwissMarksman

7 жыл бұрын

Right? She was lucky that the tomato was tight enough ..

You know, I’ve never really thought about it, but come to think of it, it’s probably for the same reason that some plumbers, computer programmers, train engineers, airline pilots, lawyers, nurses, biologists, authors, actors, insurance agents, sumo wrestlers, poker players, thinkers, non-thinkers, critics, geologists, delivery drivers, teachers, long-haul truck drivers, local truck drivers, office employees, politicians, CEOs, mechanics, doctors, etc. may be as well. Enlighten us.

i wanna be your student.. i wanna learn everything about cooking, all possible techniques , i am a culinary enthusiast ever since i was a kid, i love everything about cooking. do you sponsor scholarship tho?

U make it look easy

they have tried to remove some adds from the screen

I would say this is more like German knife. The tip is very close to the back of the blade.

@b-radg916

5 жыл бұрын

daAnder71: My understanding is that besides steels, generally German chef knives have a high tip, Japanese gyutos have a low tip, and French knives have a tip about halfway.

Why did she say that the Japanese Shun knife was French? The Shun logo was obvious.

Tell that to my boss.

she said product

she sounds like Ellen Degenerous

@mihugong3153

7 жыл бұрын

yeah but also the voice!

@suzannemaureen6535

7 жыл бұрын

sounds just like her

@amandasteed1735

6 жыл бұрын

Suzanne Maureen lol I know right!

@jaketaylor5754

5 жыл бұрын

Perfect

Marco Pierre White should do a "how to slice an onion like a fucking maniac" video

Just the tip.

No one is pointing out the dull knife she has?

7:40 she calls the onion, an ungion

@dhegnauer

9 жыл бұрын

Southern, y'all

@furyflames813

8 жыл бұрын

lol :D

@eenbankberoven

7 жыл бұрын

oignon

@aimeebenjamin3791

7 жыл бұрын

9:00 spinej

@dhegnauer

6 жыл бұрын

And a mom who was deaf and didn't always enunciate properly. Go take some skinny kids lunch money, will ya?

Nice video, very instructive. I just don't understand why anyone would do a suicide cut on an onion when the grain of the onion is already there. Just seems like a waste of time and a dangerous cut as well.

@b-radg916

5 жыл бұрын

WonderDean: I assume you mean the horizontal cuts? I agree that those are too dangerous for home cooks. They seemed completely unnecessary after doing the "radial" cuts.

the key aspect that every chef should know is to make sure the knife is sharp as hell.... I didn't find it here... notice the to and fro motion of the knife while cutting a tomato and the pressure she applies while cutting the onion... in case u didn't get my point, watch Bruno Albouze cutting onion

Depends entirely where you work. If it's a simple, casual lunch buffet for example, no it won't matter. Get to fine dining and it will matter. My main concern, watching e.g. the potato is how much value she's losing. It's not much per potato but times that by a few hundred and it's a lot. Rather peel it and use the whole thing, that's where most of the profit is.

She got life skills I got no life skills 😬😬😬😂😂😂😂

awesome instructional all i need is a better knife

with a rubber glove i cut the first two fingers and thumb and have a knife glove, easy to wear wash. my mesh glove i found filleting a chicken the meat would get lodged in all the links and hard to clean. another glove out of material needed washing in no time. with the rubber two fingers and thumb there is next to no maintainence.

8:16 ...so close with that finger. got me scared

She sounds like Ellen

@creamiekrisp

9 жыл бұрын

i thought it was just me XD

Quiero en español