A Chef's Kitchen: Knife Skills

[HigherPlanes]

You could totally be mike rowes bro

[Aaaaarrrrrrggghhh]

Thanks

[jbjumpback]

When the blade is pulled away from the edge...the cutting edge is rolled over.

Push the knife's edge into the sharpener to freshen the cutting edge.

A professional butcher will demonstrate with fast, alternating, side to side strokes, down the sharpening steel.

[acoow]

@shipleyg1 You didn't watch AND listen, did you?

[sdpgposd]

You've got a little Nicolas Cage in you. Cool vid :)

[shadowblade232]

Once you start feeling more confident *flips knife* O_O

[elwood180]

What a twat.

[LOLyouvids]

FAILLL

[flundraful]

"and they bleed more"...

[Leezackpoland]

now...ekhmmm.....

[candido2101]

you have no idea what you are doing poor demonstration

[VonMilash]

@candido2101 and why is that?

[candido2101]

you have no idea what you are doing

[rnassrnass]

Gon sales?  Dude are you in denial of your heritage?

[HEKOT77]

Dear colleagues and youtube users!

@All,

User gobacktorussia asked me "for the love of god to stop with this ridiculous health and safety shit". My last comment was 1 year ago, however, I ask you: stop it!

The man in the video shows how to do wrong things. We have already shown this fact. The very first comment has the highest rate. Everyone of you can press "like/dislike" button for this comment. I think, It's enough for new watchers of this video.

Thank you.

@gobacktorussia: я не вернусь ;)

[iTzzEuphoriaaaaaa]

* uh .. uh uh uh ... erggmmm .. uhh "

[MrJayel27]

Okay,firstly,im a chef.Secondly,this video,i thought,would help my knife skills,as chefs are allways learning.Though it seems this video is about some guy blowing smoke up his own arse whilst saying "ooh,this is easy" whilst getting things completely wrong and patronising those who arent chefs.Nice try,..though the fact carrotts are one of the easiest things to chop quickly,and you have to halve them,whilst getting everything wrong,says it all. lol :/

[MaBuSt]

@MrJayel27 so in general, other videos i have seen of chefs, they tend to cut their food first so that they have a flat edge. Some say you do not need to if you feel comfortable and are experienced, but for training purposes it is also safer to cut the produce to form a straight edge that can sit on the board.

I am learning to cook now and trying to understand cutting, blades, etc. If you have any recommended channels for this i would GREATLY appreciate you messaging me about them. Thank you.

[MrJayel27]

@MaBuSt Yes of course,a flat edge is necessary with alot of things ie;onions,lettuce etc,...basically anything thats a large spherical shape that you couldnt otherwise chop.Though carrots,on the other hand,really dont need to be halved (unless of course youre batoning them or something)..theyre the easiest thing to practice your chopping technique and speed on,as theyre easy to keep in place with your non-chopping hand,arent they.

[MrJayel27]

@MaBuSt (Continued)....So,of course,top and tail them after peeling,then hold the larger end with your non-chopping hand,and begin to chop at the bottom,(what with the bottom being smaller and easier to cut through)start off slow so you maintain having all of your fingers,..then as your technique/rythm improves,so will your confidence and speed.Just dont be afraid to slow down at any point either lol.

End of the day,i dunno about you,though ive never seen nor served half-slices of carrot

[MaBuSt]

@MrJayel27 can you send me some links to channels that you think are good for cooking/cutting skills. I have seen a massive amount of them, and i can tell from comments that some are garbage. Also, in general, the techniques i start seeing repeated more and more often tend to be the correct ones. I read forums and such too, but any additional help you could offer would be greatly appreciated.

[MrJayel27]

@MaBuSt No i dont really get knowledge from Youtube videos,..best way to learn cheffing techniques,whatever area,is to learn them hands on,..perhaps get a part time job as a commis chef or kitchen porter,...although of course,working in a professional kitchen is a little harder than prancing about in your kitchen at home,..youve seen Hells Kitchen,right?...Thats quite an accurate portrayal of realism,..(without the treats for "winning teams" of course)

[majorpainful]

what williamsburg? what they famous for? porta loos?isn;t that the place where amtrak trains stop to empty their toilets?

[Scotth68]

Close your eyes and you'd swear it's someone doing a Jeff Goldbloom impersonation..jus sayin.

[byndthethrshhld]

haha this dudes hammered!

[bboyarrow]

everybody in every kitchen I've worked in, knew that if I see them scrape the cutting board or any other surface with the blade of my knives like this guy doing all the time, i'd knock them in the face straight away!

[bboyarrow]

everybody in every kitchen I've worked in, knew that if I see them scrape the cutting board or any other surface with the blade of my knives like this guy doing all the time, i'd knock them in the face straight away!

[hardhitter0421]

What the heck is that noise you make...are you sleeping while making this?

[Ganthor1]

Question,

My biggest problem is that the food sticks to the side of the knife on the "chopped side". It builds up and then starts getting in the way. is there something you can suggest to stop this?

[gilbertgodlyddd]

@Ganthor1

Couple of solutions- you could oil the blade slightly, although tbh that's impractical. If you don't mind parting with a bit of cash, you can get yourself a knife with a fluted blade- little bubbles of air that stop food sticking. Global make a fluted santoku and plenty of other companies do. Some ceramic knives are coated with a nonstick material for the same reason, but you don't wanna go ceramic.

[natew1990]

@gilbertgodlyddd also called undulated blades.

[aidanmonkeys]

@Ganthor1 you can buy knives that have holes in the blade, this is to stop the buildup as there is no trapped air

[MA5Bergey]

Meh... the effort it takes him to cut through those carrots, his knife isn't even sharp. A sharp knife can cut through carrots almost like butter. At least mine does.

[rocktrns17]

He said it was a demo he is showing Knife Skills and not sanitary skills,and most likely he tossed those carrots out.

[TheVittleVlog]

Greta info....thanks for the lesson!

[zacklikewhoa]

all those metal shavings in that food

[JasonECI]

@zacklikewhoa

He did demonstrate that the honing iron is magnetic...

[Iragovay]

The way he sharpens his knife in this video is the traditional European way, which eventually destroys the way your knife is honed, causing it lose its edge very quickly. I prefer to use a sharpening stone (4000-5000 grit every use, 1000 grit every 5-6 times), which eventually improves your blade.

Point work and hammer cuts are important motions for certain tasks. You shouldn't mock them.

Your chopping technique is excellent. Actually, every technique you demonstrate is performed very well.

[avalanchesoul]

less than 20 degrees? and pulling away? most people say 45 degrees and hone pushing forward. does the second part even matter?

[ThomasR099]

santoku knives like he's using are generaly at a smaller angle. As far as i know 40 ish for regular (french) knives, 15 ish for japanese ones

[shimage]

@avalanchesoul Shuns are sharpened at 16deg (per side). Many people hone at slightly more than the edge angle, so just below 20 is fine. German knives are 22deg per side (45 inclusive), which is where that comes from. Edge leading or following doesn't matter; whatever helps you maintain a consistent angle is best. On the other hand, one probably shouldn't be using a grooved steel with a stainless Japanese kitchen knife at all.

[endorphyn]

Great video, thanx Mr. Chef:)

[kusinart]

I agree on that. Always wash your knife after sharpening Bitch**

[GodHatesQuags]

excellent.

[positech123]

Pistons move up and down. The crank shaft rotates in the circular motion. Great video. Thank you.

[HEKOT77]

1. Never sharpen your knife above a cuttting board and food.

2. Always wash your knife after sharpening.

3. Don't say "khm" in a microphone

[nameUnavailab1e]

He isn't sharpening it, he's honing it. Although I completely agree with you.

[HEKOT77]

You're right.

I'm not a native English speaker. :)

[TheLastHero14]

@HEKOT77 Yah Im no proffessional chef (im only 16) but I picked that up, I always sharpen mine above the sink then rince the knife and the sink with water. and wipe the knife with a towel

[BBBarlow6]

@HEKOT77 Totally agree and technically he is sharpening it!

[CorneliusSneedley]

@BBBarlow6 Yes, honing is sharpening. Those who disagree simply need to open a dictionary.

[gobacktorussia]

@CorneliusSneedley hmmm its not really the same is it though... i do hope you realise that

[gobacktorussia]

@HEKOT77 for the love of god!!! people please stop with this ridiculous health and safety shit! its way over the top! im not a bloody child, if everyone was so ocd about cleanliness our immune systems will not develop and a friggin flea bite will kill us!!!

[faithm]

@HEKOT77 That's not a sharpener. It does to the edge of a knife what a pen does to a fold on a piece of paper when you are flattening it. It's just straightening it back out. There's no shavings. :)

[HEKOT77]

@faithm I don't think so. It IS abrasive. I has diamond sand.

[TYJ93]

5.22 to 5.25 the best. *flips* "dont ever play with knives." ahha

[Billprime]

Just to add, make sure youre hands and food are dry so you can grip the knife and the food. Ive had a bad experience. I did everything right, you just dont want your fingers to slip around.

[anowar555]

funtastic job

[laquotes]

This is really the best demonstration on youtube. We get explanation on why the technique is the way it is.

[DomRusky]

cool! good tips, thanks (:

[dilboy1234]

Luved it!

[captcarl2]

nice knife. ive got the same model. that shun santoku is damn nice in the hand.

[familyphotoshoot]

i love shuns. hell, i love anything ken onion designs. i've got a ton of the pocket knives he designed for kershaw in addition to his shuns.

[brammeloo]

@familyphotoshoot: There's only a few knives that Ken Onion designed for Shun. The one used in the video above is not a Ken Onion knife.

[mantequiya2]

Nicely done, thanks.

[buddyd007]

kewl