Perfect Knife Skills: "The Claw" Learn to Cut
-----
Check out my Ebook How To Survive A Diet - www.sixpackchef.com/book
-----
A Little Bit About Me:
🔪 Chef
💪🏼 National Level Fitness Competitor
🎗 13 Year Survivor
🇨🇦Top Chef Canada Finalist
🍁Chopped Canada Champ
🌟FridgeWars Champ
-----
Subscribe Here - / @w2sixpackchef
-----
Music - epidemicsound
-----
FOLLOW ME
▸ Tiktok - / w2sixpackchef
▸ Instagram - / w2sixpackchef
▸ Clubhouse - @w2sixpackchef
▸ Facebook - / w2sixpackchef
▸ Twitter - / w2sixpackchef
The Claw👋🏻
Named after the shape that your hand should be making, the Claw is the fundamental and most basic technique every person should learn and get confident in when it comes to cooking💯
I’ve always said that great knife skills are one of the biggest foundations for being a good cook👨🍳
Being confident and efficient with a knife allows you to cut more precisely, evenly and with ease rather than force! All of which helps you be safer and avoid any kitchen accidents🏥🩹🤕
Plus the better you are with a knife the faster you can prep food and then cooking/making food becomes shorter and less of a hassle! All of which makes for a more enjoyable experience and that's something I really want everyone to have✌🏼
The Run Down:
🔺With the hand that is not holding the knife, curl your fingers and thumb back like you are making a bear or animal claw
🔺Keep this shape and rest the tips of your fingers on top of whatever you will cut
🔺Your fingertips should be perpendicular to the surface of the food, with your fingernails and thumb act like a grip on the food and keeps it stable
🔺The knuckles of your index or middle finger act as the guard and guide for your knife blade
🔺Then simply cut with the other hand, lifting the blade and slicing or chopping the food while using the knuckle of the claw as the guide
Key Tips:
🔺The food or ingredient never moves, it is the claw hand that guides how much you are cutting
🔺Secure your cutting board with a wet towel, paper towel or even plastic grip mat (available at any department store), this gives you a sturdy surface to cut on
🔺Wipe your blade after cutting ingredients that may be sticky, starchy or wet. A clean blade and clean board means less things to restrict you from cutting smoothly
-----
SPONSORS:
▸Coached By Matt Jansen | CampJansen -Camp Jansen Coaches - #CampJansen
▸MediumRareChef - mediumrarechef.com/ (20% off Discount Code "SixPackChef")
▸Resolve CBD - resolvecbd.ca/ (10% off Discount Code "RESOLVEWALLACE")
▸Schedule 35 - / schedule.35 (15% off Discount Code "w2sixpackchef"
-----
LET'S WORK TOGETHER:
▸Collabs, Services, Ebook, Merch - www.sixpackchef.com
▸All Inquiries - thesixpackchef@gmail.com
-----
#shorts #SixPackChef #recipes #cookingtips #chef #kitchenhacks #learntocook #asmr #cooking #asmrfood #asmrcooking #asmrcutting #knifeskills #reaction #iifym #iifymrecipe #mealprep #healthyrecipe #lowcalorie #healthyfood #dietrecipe #weightlossrecipe
Пікірлер: 27
The real skill is keeping the food stationary, while moving your hand back but without moving your thumb. I’ve done this a few times but couldn’t remember how I did it. This could be why I did it.
@w2sixpackchef
Жыл бұрын
definitely on the right path!!!
I see you have a sharp knife there
@w2sixpackchef
3 жыл бұрын
I would like to assume so lol
The best and simplest vid i've seen on this. I always assumed that the fingers would get cut by mistake at some point.
@w2sixpackchef
7 ай бұрын
thank you so so much! this comment means alot to me
YES! FINALLY! All chefs think we learnt this technique in Culinary School but, those of us who just ventured into the kitchen, don't know where to put our fingers when cutting food.
@w2sixpackchef
5 ай бұрын
you are welcome! happy it helped🫡
@Jay-jb9us
23 күн бұрын
You definitely learn a lot actually working on the line and through other experienced chefs. Culinary school was basic of basic.
Thankyou
@w2sixpackchef
7 күн бұрын
you are welcome!!!
that moment when your knife is too weak💀 👇
@w2sixpackchef
8 ай бұрын
LMFAOOOO
That’s a Japanese poultry knife (Honesuki), not a vegetable knife.
@w2sixpackchef
5 ай бұрын
i know it is but it’s very much multi purpose use
Where should you look at? When one in cutting the vegetables? The cut side of un cut side
@w2sixpackchef
6 ай бұрын
sorry what do you mean by where should we look at?
Nice
@w2sixpackchef
10 ай бұрын
ty!
I have a question, what type of knife do you have?
@w2sixpackchef
5 ай бұрын
i have a chef knife and then a petty, this is a honesuke i use as a petty
My veggies move when I do this. How do I get them to stay still?
@w2sixpackchef
Жыл бұрын
start by putting it face down with the largest surface area. if it’s round cut a small bit off one side so it has a flat surface to be on
Why you do use honesuki
@w2sixpackchef
Жыл бұрын
i love the angle of it and the feel of it
Now cut at a 45° angle vs a 90°. Youre welcome
@w2sixpackchef
5 ай бұрын
it’s dangerous though, you’ll get your fingers way easier that way