As a surgeon, I am genuinely impressed by how she disassembled that chicken. It was like a vet school anatomy lesson. Well done!

@darthzayexeet3653

2 жыл бұрын

Me: gets 11th Grade Biology Class Viernam flashbacks

@TON-vz3pe

2 жыл бұрын

This proves that your need to be a surgeon to debone a chicken.

@ashlylopez9441

2 жыл бұрын

Thank u 4 ur service

@Yeetuz.Deletuz

2 жыл бұрын

Ah yes You need to be a surgeon to debone a chicken Very smart thinking

@Yeetuz.Deletuz

2 жыл бұрын

What kind of surgeon have this kind of brain

I really like this instructor. She’s genuine and I can relate to her. Humble and not a “show off” of fast knife skills. Accuracy is important.

@seventeentv6450

3 жыл бұрын

Thanks .. youve enlighten me clearly of what matters most.

@thomassmith1932

3 жыл бұрын

@@Agent0range yes

@talia5046

3 жыл бұрын

@@Agent0range pretty easy to tell

@rainmanakathabeattenderize9812

3 жыл бұрын

@@talia5046 I couldn’t tell

@Masterfighterx

3 жыл бұрын

@@talia5046 Only if you read the name at the beginning, otherwise a hard no.

I love the way she starts with knives best for veggie prep, and then moves into the fish and red meat knives. And I really like this chef's personality. It'd be great to watch her cook.

@kirawr8064

2 жыл бұрын

You mean you love the editor?

@MrMickshan

2 жыл бұрын

@@kirawr8064 If she didn't edit this herself, then I love them both. 😀

@kirawr8064

2 жыл бұрын

@@MrMickshan 🤝

@jamesbarton3724

Жыл бұрын

That’s a girl!?

@Zireael83

Жыл бұрын

@@jamesbarton3724 have you never seen a girl or what ^^

You can really see how passionate Japan is about their knives. Gorgeous, efficient, sleek, sharp. Everything you want in a knife. It’s really an art.

@arashkhoshghadamnia376

Жыл бұрын

knife and sword making in Japan is a thousand year tradition. it's been part of their lives. when Japan entered the new era, many samurai swordsmithes turned to knife making. the expensive Japanese knives today are still made with the same bimetal Shingane Kawagane Kabuse technique and quenching Haki-ire method. very expensive but they practically stay sharp absolutely a long time.

I like her! She doesn't showboat and takes her time to explain the different cuts she's making with precision rather than speed

@blondie4750

3 жыл бұрын

I know! She knew exactly what she was saying and explained exactly what she was doing, didn’t really go off course and explained everything so well!

@BetaDecay6710

3 жыл бұрын

Yes she was very straightforward and patiently explained what she was doing

@violetanarchy3455

3 жыл бұрын

That's a girl

@2Phast4Rocket

3 жыл бұрын

Yup she doesn't showboat by a bunch of amateur KZread cooks

@litrixnice7304

3 жыл бұрын

SHES A GIRL ?

I would love to see her in more videos, she is a natural teacher.

@dextm8783

3 жыл бұрын

Her? I thought it was a guy the whole time...

@adhiraajgandhi2507

3 жыл бұрын

@@dextm8783 lol me too in the start

@selenebrannin9085

3 жыл бұрын

@@dextm8783 same

@blackxshad1845

3 жыл бұрын

@@dextm8783 me ti

@binitoooo

3 жыл бұрын

You're telling me that person isn't a dude?

I watch these epicurious “how to” videos every time I get drunk and they’re always incredibly entertaining

@florcitabs

2 жыл бұрын

I cheer to your comment with a glass of wine to my right

@damaya80co

4 ай бұрын

I can definitely relate to this 🤣🤣

First knife is Takamura Migaki Gyuto R2 21cm, one of my favorites in my kitchen, price is compareble very cheap for the quality 150-200€, same quality knifes with same performance are usualy about 300-400€ Petty and Nakiri are from Sakay Takayuki, very good knives as Takamura, here are both in VG10, other brands or Masters could not recognise from that video angle Info: not all Japanese stones need to be soaked, and NEVER let them stay in the water, they will crack, most known Waterstones are Naniwa, Shapton or KING like in this video, (Most KING are thursty and need a soak, they will bubble in the watter, after they stoped bubbling they are ready to use)

Do I plan on replacing my dull Walmart knife set anytime soon? No Did I just watch a 24 minute on amazing knifes I can’t afford? Yes

@SlavicCelery

3 жыл бұрын

There's tons of reasonable priced knives! Even buying a decent $30ish knife is better than anything in a knife set.

@SlavicCelery

3 жыл бұрын

Watch burrfection for some ideas!

@a0flj0

3 жыл бұрын

You could just sharpen your Walmart knife. Domestic use is a fraction of what a knife has to slice through in professional use, therefore a professional knife in a home kitchen, unless it's a specialty knife, like a thin and long blade for cutting fish slices, is useless overkill. On the other hand, most accidents are caused by dull knives - with dull knives, you have to use more force, and the higher the force the lower the control, which makes dull knives much more likely to go somewhere else than where you intended.

@brokenrecord3523

3 жыл бұрын

Save up some money and buy a nice knife, a gyuto or santoku. You can get a great one for the price of a video game and it will be a joy to use for the rest of your life.

@a0flj0

3 жыл бұрын

@@brokenrecord3523 Any knife, unless maintained well, becomes dull. I wouldn't recommend any Japanese knife for inexperienced home users. Japanese knives are hardened to a higher hardness and have a thinner and more brittle blade than decent, not very expensive European style chef's knives. For someone insufficiently skilled with the knife, or just a tiny bit careless, this is likely to cause a lot of chipping the blade. They're also a lot more difficult to sharpen right. They're an excellent tool for professionals, but a non-professional would likely quickly turn a nice gyuto into a small dull saw, that rips instead of cutting.

Getting strong warrior vibes from this Chef

@GBBWAR

3 жыл бұрын

im getting nonbianary fruitcake vibes

@NecroEdward1118

3 жыл бұрын

@@GBBWAR you're just a bad person huh

@jeremyheadrick8817

3 жыл бұрын

Same

@GBBWAR

3 жыл бұрын

@@NecroEdward1118 no i'm just honest

@tiacho2893

3 жыл бұрын

If you look up a whole tuna being broken down in Japan, yeah that "knife" looks very sword like. I saw it when I visited Tsukiji fish market and that is a deadly looking piece of cutlery.

“How to use every Japanese knife ever” My wallet: gets cut

@arandomperson2032

2 жыл бұрын

fr tho japanese knives are expensive dude

@jessicalanctot1394

2 жыл бұрын

YUP

@marialindell9874

2 жыл бұрын

@@cdream4444 Who TF even said that you'd need _all_ of these. Maybe learn how to listen to the video for once.

@jacquylenoir9097

2 жыл бұрын

@@arandomperson2032 Oui, c'est cher, mais pas besoin d'en acheter des dizaines, un ou deux suffisent et c'est pour la vie , Ferrari ou pigot, il faut faire un choix

@britaddict

Жыл бұрын

Don't be afraid to cut God if you want the best value ;)

She's a good host, I hope she does more of these demos.

I'm freaking out over how perfect that salmon she was cutting looked.

@bingus160

3 жыл бұрын

For real, that looked amazing

@highnoon9333

3 жыл бұрын

The sweet potato had the most gorgeous color

@bazingamaster3770

3 жыл бұрын

it was okay

@GR-cf4qh

3 жыл бұрын

Actually it looked like farmed Atlantic salmon. Not a bad fish by any means, but its not on the same level as a wild caught king or sockeye.

@ariemaradona

3 жыл бұрын

*he*

To those who're overwhelmed: most Japanese households only have one knife in kitchen: Santoku.

@sparkeyjones6261

3 жыл бұрын

Yeah, maybe households made up of singles or couples. Otherwise, most families have petty knives as well and probably a deba or two for cutting fish.

@atleti910

3 жыл бұрын

If I want only a knife for all, for domestic use, would you choose a santoku over a 210mm gyuto?

@nickrowan

3 жыл бұрын

Isn't that the same as the Bunka?

@siqizhang

3 жыл бұрын

Exactly... The industry likes to make a big deal of the varieties just so they can sell more....

@fishymaniac104

3 жыл бұрын

For home usage, a general purpose knife, paring knife and kitchen scissors is probably all you are going to need. But in a professional kitchen. If you are cutting the same thing for hours on ends, day in and out. Then a knife designed for what you cut helps you enjoy your job that much more.

This is ASMR for Chefs in a way. Seeing all those knives being used and in the most perfect way.

Christine, you’re so so very good. The 24 minutes is fully packed with useful information, no frills, no BS. I have quite a few Japanese knives and I use them very often. I have also watched many other videos to learn from different perspectives. But I come back to watch this one once in a while, and every time I learn something new, especially your hand skills. THANK YOU

love that she's awkward at first but when she's in the zone....damn she really knows her craft!

I Came here to make a decision on what knife to purchase. I really needed to make up my mind. I now see I need ALL OF THEM!!

@marcuslouievega4865

3 жыл бұрын

Same! Decided to get an 8 inch gyuto over kiritsuke

@Banana-td3dl

3 жыл бұрын

I really recommend the Santoku for a beginner!

@ramonsrods

3 жыл бұрын

@@marcuslouievega4865 I went with a 8" gyutoh too 👊

@caytonhopson3200

2 жыл бұрын

😂

@rezwanarahman4978

2 жыл бұрын

kzread.info/dash/bejne/po5s0ZmFedqsebQ.html

Christine is a natural! Love that she’s so no-nonsense and passionate about what she does. It was an absolute joy to watch this video!

I love the whole thing and especially the breaking down the chicken, because you see how to get an airline breast and have the tender left over so you can do other things with it. In most videos they just slice down along the breastbone to free the breast, which isn't wrong or bad but this does give you another option if you'd prefer. Also the structure, moving from generalist to specialist knives, was very thoughtful. One thing I can't stress too much: If you're new to Japanese knives and you're an avid home cook who preps vegetables a lot, for goodness' sake pick up an inexpensive nakiri. You don't need the dimples. You'll fly through prep work that used to be tedious with one-motion push cuts. Super, super efficient.

"I'd like to buy a Honesuki please" - "What will you be using it for?" "Tendies"

@yellowusbrickus4821

3 жыл бұрын

If you wanna cut tendies you need a yanagiba or it won't work

@randomdude5868

3 жыл бұрын

@Coolie Girlthats a ton of hearts ya got there you aint no simp right?

@ModernBladesmith

3 жыл бұрын

@@yellowusbrickus4821 i would never use my yanagiba for tenders. i'd be scared of damaging it.

@yellowusbrickus4821

3 жыл бұрын

@@ModernBladesmith Just get a more expensive yanagiba that makes your current one look like a beater then use it

@ModernBladesmith

3 жыл бұрын

@@yellowusbrickus4821 or don't use a delicate knife for butchering. did you notice she removed the tenderloin without using a yanagiba?

That Nakiri knife is nice, the dimpled texture of the top that avoids sticking vegetables is a real game changer!

@tiacho2893

3 жыл бұрын

Instead of the hammer marks (if hand done gets really expensive), look for a "Granton edge" where they grind shallow ovals into the knife. I see a lot of slicers with this grind and it does the same thing (reduce friction). My Japanese chisels have a similar grind on the flat for the same reason.

@staticvoidmain

3 жыл бұрын

You can have any knife with a dimpled texture. I have a Kiritsuke, a Santoku, and a Nakiri with dimpled sides. Nakiri is nice for chopping, which this video did not show. It is essentially a Japanese vegetable cleaver.

@silverkittyzen

3 жыл бұрын

The dimpled textured is created by beating the steel with a hammer. There's a similar 'nice-looking' knife that has a ripple design. I think that's created by using different metals and then hammering.

@williammills7778

3 жыл бұрын

@@staticvoidmain that's exactly what she said about the nakiri

@staticvoidmain

3 жыл бұрын

@@williammills7778 Not exactly. She did not use it for chopping. She only said - and used it - to "slice open" the vegetables. Burrfection has a video on how it is used for chopping (watch?v=9Wdto78bqa4). That was how my wife uses a Chinese vegetable cleaver (until she started using the nakiri instead, as it is much lighter - we're both Asians and cook Asian food). That is the reason it is flat in the first place: for a chopping motion, not so much slicing, or rocking . My nakiri is one of my favorite knives, and I felt like she did not do justice in demonstrating it.

The santoku is my favorite knife I always told my co workers it was my “universal knife” and I love how much you explained it here

One of my groomsmen bought me a kiritsuke and it’s life-changing coming from using Western-style knives my whole life. Seeing how she uses each of these knives effortlessly just shows how skillful she is, and I can’t wait to get more.

Hi Epicurious, I just want to say that this serie of ''how to ...'' is absolutely my favourite serie on KZread ever. Please keep making episodes! Like seriously, when I see one of these videos are uploaded I go Grab Some snacks and a drink to just sit down and Watch it

@tomduke558

3 жыл бұрын

and if you end up leveling up your kitchen skill, that's just icing on the cake

This is by far the longest video I've Sat thru smiling the whole time! Such a charismatic chef✨

@B_Bodziak

2 жыл бұрын

I really enjoyed watching her. I hope they use her in future cooking videos, esp those that have a lot of prep

She is a very good presenter, would definitely watch more or her videos. Intelligent, coherent, obviously skilled. A+

The only tutorial I could watch and ended up loving. Thank you for educating us with your knife knowledge.

Next one, how to use a single chinese cleaver to cut everything.

@manitoublack

3 жыл бұрын

A true favourite of a blind Chinese Chef.

@HippoBoiO

3 жыл бұрын

@Coolie Girl Did you add enough hearts there?

@yusenye3075

3 жыл бұрын

Basically me in the kitchen,

@kalifern

3 жыл бұрын

@@HippoBoiO nah i think it needs more

@dwaynebaniqued2562

3 жыл бұрын

@@kalifern least he did some effort it has a pattern

I feel dumb for not knowing that chicken tender is a specific muscle and not just a breast cut.

@bradsimpson8724

3 жыл бұрын

I'm right there with ya, Bojang.

@cristianofelicio1141

3 жыл бұрын

Most restaurants use the breast because they are cheap so I don’t blame you

@jacobjenkins7362

3 жыл бұрын

same

@Vogel451

3 жыл бұрын

I was just thinking the same thing

@jessethomas5473

3 жыл бұрын

Buy/raise a whole animal and familiarize yourself with the many parts. The experience/knowledge is invaluable, at least in my life. Funny thing...tenders, along with wings were once dirt cheap.

I’ve never been this much motivated to start educating my self around kitchen and cooking. Mesmerizing 🤩

Awesome video! Christine really knows her knives and the way she describes the traits of each of them really shows her passion and knowledge. Cheers!

When people talk about The Nakiri, all I could think about is Erina!

@Prince19912

3 жыл бұрын

Same, Erina and Alice

@tehkuwen5222

3 жыл бұрын

It was cool knowing the origin of that knife’s name before I even watched Food Wars

@bradyblackburn8357

3 жыл бұрын

Wait.... does if I go and rewatch food wars and Erina isn’t using a nakiri knife imma be upset

@PatricksJuicyFlapJacks

3 жыл бұрын

I miss foodwars 😭

@vin6665

3 жыл бұрын

LMFAO TRUE

6:43 “let’s say we’re making some linguine clams at home” Me currently living off uncle bens rice: yes let’s say🤔

@DibIrken

2 жыл бұрын

**laughing in instant ramen**

@darthzayexeet3653

2 жыл бұрын

@@DibIrken Instant Ramen, the best fast food Change my mind

@A-Wa

2 жыл бұрын

@@darthzayexeet3653 then you have never tried döner :D

I love every single one of Epi's videos! This video actually did inspire me to invest in some Japanese style kitchen knives! I have always used Western styled cutlery, and now that I am in a place in my life where I can afford a decent set of knives to replace the cheapo set I have been using since college/grad school. Super excited! Wonderful video detailing the different forms and functions!

I really appreciate how she explains how every knife works. Super details, perfect pace and demonstration. What a great video!

Frank is still melting his metal for his sword.

@Valanway

3 жыл бұрын

Frank wouldn't do that, because he knows cast metal isn't good for blades. He's a hammer and anvil kind of guy

@Barry_TopG

3 жыл бұрын

@@Valanway lol

@ivybindig4960

3 жыл бұрын

He might still be mining it lol

@seahippies

3 жыл бұрын

that would be SWORD...

@Barry_TopG

3 жыл бұрын

@@seahippies oh sorry didn't noticed.

“Precise nice red onion dice” was a beautiful phrase

I just love Chef Christine Lau ❤❤❤ She is a master at her craft!

Wow, one of the best educational vid's I've ever seen. I've been looking for a good Japanese knife for a long time and this really explains things!!

I miss the handsome fish guy who taught us how to assassinate a lobster.

@Adrian-qr6gk

3 жыл бұрын

i want more fishy things please

@H3adl3sschick3n

3 жыл бұрын

Christine is handsome too lol

@jenexopie464

3 жыл бұрын

I laughed way to hard at this...

@evajanickova4800

3 жыл бұрын

@@H3adl3sschick3n interesting opinion

@carlwebber4094

3 жыл бұрын

Not assassinated he was executed

I think I fell in love when she cut off the fish's head and then said goodbye to it. Someone who can cook and has a sense of humor? Yes please.

Great presentation! Very helpful and such a well done delivery. Would definitely watch a show Christine was hosting. I look forward to more from Chef Lau soon.

Just about the best, most informative, most useful culinary arts video I’ve ever seen. You’re fabulous!

Now those are really some *sharp tips!*

@biancamocanu4027

3 жыл бұрын

"sharp tips" lmaooo

@Cxnvict

3 жыл бұрын

*Shark Tips*

@bonisromero141

3 жыл бұрын

Bud dum tss

@kawaiispaghet3134

3 жыл бұрын

"Welcome to comedy island"

@shawol-lwannable6059

3 жыл бұрын

I see you in food wishes a lot😂

This was simultaneously incredibly relaxing and incredibly interesting to watch

@B_Bodziak

2 жыл бұрын

It's the chef! Her voice has a relaxing quality to it

@jondorsey2043

2 жыл бұрын

Exactly! I think the smooth jazzy background tunes contributed to that too!

Christine Lau , thank you for the way you explained the subject. It was definitely more than excellent.

Incredible information. Thank you for your clear and no nonsense explanation.

This is absolutely the best edited video I have seen in my life. It is perfectly balanced with information and humor. In addition: she explains is absolutely wonderful!

@GjaP_242

Жыл бұрын

04:45!

@risharddaniels1762

Жыл бұрын

idk if you watch bon appetit but i feel they toe the line between information and entertainment very well, particularly brad leone's "it's alive"

@CosmoKramer1

8 ай бұрын

What do u mean? There is not much editing going on

この人知識もあるし技術もしっかりしてる すごいね The talker has good knowledge and is well skilled.

An excellent video, really informative and Christine really demonstrated her knife skills here in explaining how to use each of these knives.

18:57 As a student, I am genuinely impressed by how happy she was when that chicken laid a gizzard!

I want a video for her sharpening every knife and with it’s different angles as well.

@einundsiebenziger5488

2 жыл бұрын

... with its* different angles (it's = it is)

@AlexanderMason1

2 жыл бұрын

@@einundsiebenziger5488 Don’t you know? It is considered “cool” and popular nowadays to be an illiterate dummy who can’t spell, write, type or read properly. Especially on the internet.

@GAxelic

2 жыл бұрын

@@AlexanderMason1 bruh who hurt u, not everyone is natively English or has had the education for it, imo the comment correcting their mistake is totally okay, they're trying to be helpful, but you're just spiteful and angry

@b-radg916

2 жыл бұрын

@@GAxelic: That may be true, but sadly, there are COUNTLESS native English speakers online who apparently find 3rd grade English skills beyond them.

@myacole1272

2 жыл бұрын

@@b-radg916 or people don’t care because it’s a comment section and not an English class

The video was sadly too short, Christine is wonderful I really enjoy all the tips she gave me, please be back soon

I use a honesuki as a mitli purpose knife, mainly a petty/paring knife, I love the way they feel and handle, it's easy to do super delicate work with the one I have, even my super thin scallions and dicing shallots and stuff, they are amazing just for small work

Thank you Christine. You educated me.about using knives and made it fun at the same time. You’re great.

Fun fact: kakimuki in Hungarian would literally mean "poop dude" have a nice day.

@alistairt7544

3 жыл бұрын

🤣🤣

@carmina7739

3 жыл бұрын

thank you

@is200tt

3 жыл бұрын

In Finnish ”Kakimuki” is one letter away from meaning ”poop mug” (kakkimuki). So, now you know.

@--.xxdat_boixx.--9828

3 жыл бұрын

Thank you very much. You have changed my aspect of my life. A new meaning has been found. Thank you.

@-leemonade2121

3 жыл бұрын

It's a Hungarian fella I can confirm. our language is genuinely wonderful.

A lot of useful information here, but the reality of a 70/30 bevel as mentioned at 1:22 is not that it was sharpened at 70 and 30 degrees but at likely 12-15 degrees with 70% of the grinding taking place on the dominant side of the blade and 30% of the grind on the opposite side. Thank you for the technique knowledge!

@HandsomeFerret

3 жыл бұрын

And most knives are 50/50 so don’t just start sharping all your knives to 70/30.

@kuroinokitsune

3 жыл бұрын

yep yep, it will not work if you just decide to change blade shape with grinder stone - you just ruin the knife. You need to match original edge parameters or it will not be as sharp as it can be. Not like it is not possible at all, but it will take a lot, lot, lot time and you will probably f*** it up. And by "you" I mean reader, not topic starter

@konami1979

3 жыл бұрын

I was surprised that Lau made that mistake, considering her seasoned knife skills.

@yohanhandoyo6950

3 жыл бұрын

Also nowadays some high end japanese knives company offers maintenance and sharpening service, its not always a must to sharpen the knives yourself.

@niallmartin4098

3 жыл бұрын

I was going to say exactly the same thing, but I thought someone else must have spotted this before me. Like you say, 70/30 is nothing to do with angle, it percentage of grind. I'm surprised she made a mistake like this. She must have just mis-spoke

Great production value and nice to see many of the different knife styles shown here. Of course there's some super specific ones like unagi-naki but you even talk about a honesuki which is great!

It feels like throughout the video she just gets more excited about all these knives and their uses, it's honestly refreshing to see someone who just gets to the point too and doesn't crack quips a lot.

Omg she's just so excited about the knives, the smile just gets to me and I have to smile too! :) I want the entire set now lol

That oyster knife scares me. It would be going straight through my hand instead of just a light little jab.

@brendanbush2174

3 жыл бұрын

@Leopold I dont know man, the kakimuki they show in the video at 14:25 has a blade and a point, and they even call it a sharp piece of metal. It doesnt take much force to go through muscle, especially with how narrow the point is

@brendanbush2174

3 жыл бұрын

@Leopold I don't know where you get this information. The origin of a blade has nothing to do with its sharpness. Any knife can be sharp. Some are easier to sharpen but lose their edge, others are harder to sharpen but hold the edge longer. Are korean knives better than japanese? certainly not. Korean knives are suited for korean techniques, japanese knives are suited for japanese techniques. Also, we aren't talking about blades anyways, we are talking about a pointy shiv with an edge. It doesn't matter where its from, your flesh doesnt care if its korean or japanese when its being pierced. Korean knives are cool, but I wouldn't go around saying they are better than german or japanese knives, cause again, its steel and you can get any of them sharp. Also, I know plenty of real chefs who haven't even used a single korean knife in their career

@lovegameintuition1420

3 жыл бұрын

the handle really threw me off

@ursus9104

3 жыл бұрын

Amateurs better put on a Kevlar security glove to prevent accidents

Wow, thank you for taking the time to show this. Very informative.

I hope she makes a lot more videos! She's great :D

I like her , she s really chill

@alex-px1uz

3 жыл бұрын

whoa youre right, it is a girl

@-perge

3 жыл бұрын

@@alex-px1uz Yeah hahaha, she's impressively androgynous. I honestly couldn't tell for a while. Not that it really matters, just kinda funny.

@sticlavoda5632

3 жыл бұрын

@@-perge i mean i can see it i just don't hear it . The voice is extremelly feminine

@apostolosfilippos

3 жыл бұрын

@@sticlavoda5632 voice is deep. Maybe good for singing.

@sticlavoda5632

3 жыл бұрын

@@apostolosfilippos yeah

This was excellent. That "chicken disassembly" was instructive, and kind of sold me on that style boning knife.

I've watched this video 3 whole times. I am in love with everything about this woman and all I know is she knows how to work knives💀 Simp

I just bought my husband a hankotsu and gave it to him as an early christmas gift i was so excited! He cried. I remember watching this with him and his face lit up when she pulled knife out. Its worth every penny for his reaction!

“Treat them like they’re your bestfriends” hope they don’t stab you in the back 😂 bahaha

@quafernbruh3530

3 жыл бұрын

No

@chloe8293

3 жыл бұрын

@@quafernbruh3530 Why no?

@iSustainnn

3 жыл бұрын

It's okay

@thegamingtrashbandit368

3 жыл бұрын

Lol, and I love your pfp :)

@aarohansharma4551

2 жыл бұрын

F

She's great! And her knife skills are crazy! 😲

@chicoktc

3 жыл бұрын

I want more videos with her. She was fun, incredibly skilled and very easy to listen to. More Christine Lau please

Great video. I’m slowly building up my Japanese knife collection and I use this as a checklist to see which ones I’m missing.

24 min packed with information. Great!

Wonderful, enthusiastic, confident and in love with her art - just a joy to watch!

@GjaP_242

Жыл бұрын

Japanese knives draw from tradition, technology and an intergenerational knowhow of how to manipulate steel. Thinner, harder, sharper are the important trio of attributes for an excellent kitchen knife. A Japanese knife has thinner, sharper bevels made of harder steel that keep their edge for longer. Source: Chefs Armoury 12:13

I love watching a chef with superb knife skills. She did such a great job demonstrating each knife's purpose.

Great informative video, created by really skilled, experienced chef. Thank you.

She is so skilled and great at explaining. This was fun and educational to watch.

Outstanding job, she's a natural with a great dry sense of humor. 😁👍

I love watching people who are knowledgeable and passionate about their "jobs"... Her enthusiasm, knowledge and ability to share that knowledge are incredible!

There was some mastery here, I was mesmerized watching you work. Amazing.

Epicurious, you should let people bookmark these videoes, they're great.

I feel like a small child and she's my mom/sister teaching me how to use knives because i'm a big girl/boy now, It's so wholesome

9:45 , feeling of calmness, meditation, relaxation , the music and the peeling refreshed my mind

@einundsiebenziger5488

2 жыл бұрын

"relaxment" is not a word, "relaxation" is.

@roxier6890

2 жыл бұрын

@@einundsiebenziger5488 OKAY!

Christine you’re killing it. Thanks for educating us & showing us how it’s done ✅

The best video I’ve found about Japanese knives for someone who doesn’t know anything about them. Thanks!

I come down here looking for a "just the tip" joke, only to realize I've been spending too much time around teenagers. Ya'll are gold ❤️

@David-xj8pi

2 жыл бұрын

Finally found the comment 😂

@nyak63RUS

2 жыл бұрын

@Dyanosis Sorry to offend. Have a great day!

She is amazing, explains so naturally and fun..brilliant explanations..well done!

I love the way she starts with knives best for veggie prep, and then moves into the fish and red meat knives. And I really like this chef's personality. It'd be great to watch her cook. 269

True, I love my Santoku as well. It's perfect for me!

That was fantastic! I loved the in depth descriptions of the knives reinforced with tutorials of how to use them!

Me: Uses a butter knife to cut everything

@SadMarinersFan

3 жыл бұрын

Stop it. Get some help.

@mbos4115

3 жыл бұрын

True master!

@No-yb2kn

3 жыл бұрын

You are a monster

@RealAndrewOrtiz

3 жыл бұрын

Me at 13: uses chef’s knife or filet knife to cut everything

@thevioletskull8158

3 жыл бұрын

How

Thank you chef! I’ve been looking for just this type of video.

Dude this is such a great video. Thank you this is so educational. I went with a gyuto, Santoku, paring and honesuki. I also picked up a Japanese western style boning knife. When I upgraded to Japanese knives this video was the most instructive on shapes and techniques.

She definitely loves her works. Everything in the kitchen is beautiful for her.

This is so informative, I am filled with confidence. Thank you, Chef Lau!

Chef Christine Lau is a beast, thanks for the jampacked education in such a short video :) I see you with your kitchen hands too

I could watch you all day long, awesome skills and presentation

Me who can‘t order a big mac: *watches a video of expensive knives that i could never afford*

@ambotngababoy

3 жыл бұрын

Someday, you will be able to at least have one Japanese knife

@bobgob9308

3 жыл бұрын

you can get a good gyutou for 45 bucks

@Lawman212

3 жыл бұрын

Watch ebay closely. Last year I picked up some shorter knives from Japan for about $20 each plus postage. They weren't perfect by any means. But they'll put you in that world. Longer knives are more expensive and harder to find. But the santoku's and pettys can be found in that range. You'll need water stones for sharpening. King Stones are cheap and perfectly fine.

@Twak08

3 жыл бұрын

*Cries in minor*

@anarchistangel2314

3 жыл бұрын

Do what I'm doing, teach yourself blacksmithing so you can make your own kitchen knives

You are amazing and wonderful, thank you for sharing this with us

Amazing video! So informative. Thank you Christine.

Nice post. Answered several questions I had about Japanese knives. Well presented.