Nice to recoup this on the web taking cooking in middle school our teacher had taught us this but Over the years of not cooking I had forgotten how to do it.
ive been prep cooking at a resort for about 4-5 months now and they just put me in the full time about a month ago; i watched this video and it deff. taught me how to cut and dice faster; thank you
@MrKnifeFanatic Yeah it's not the highest quality steel out there, but it's definitely enough to get the job done for most folks. Mine came with a convex grind, which sliced very nicely. Mine has lasted longer than all of my other favorite chef knives.
@drquad1 I love my global! I have lots of knives though, and while it's not the highest quality steel kitchen knife I own, it has endured the longest time in service with me of any other. It outlasted my Henckel, Shun, and others.
Soz mate, I had my red wine quick 'post' button finger going on.
My response is mainly in regards to anecdotal experience with three separate global handle snaps. One friend who is a chef, one serious home cook and myself.
Plus the handle always felt like it was gonna fly out of your hand.
I've been using a moritaka nakiri and tojiro santoku ever since.
@drquad1 That surprises me, because mine has outlasted all others. But, what it comes down to is that it is still a production knife, and nothing beats a handmade custom. Sounds like you are getting some japanese made blades, which is my next knife purchase. Ever heard of Murray Carter? He makes some fantastic knives...
ohhh i always thought you had to sort of grab onto the oven with your finger tips... it's more of a guide i guess... you just really need a insanely sharp knife to be able to cut like that
@Paulpunkrocks It's easier with a sharp knife, for sure, but the technique can be used with sharp or dull knives. I find sharp knives safer because they generally cut where you want them to cut, where dull knives tend to bounce off the food and slip.
@dachicagoan Hahaha yeah it is pretty sharp. It will pop hair off your arm and easily slice through newspaper. I keep my blades sharp with a coarse and fine japanese water stone and a leather strop with sharpening compound.
I have a problem, when Im cutting , I cant seem to get whatever it is im cutting to stay in place when I get to the end. I cut halfway, and then it just gets alot more difficult to go through, any suggestions ?
@wongcm331 It's not uncommon to experience that. There are two things that could be causing this... 1- You just need some more practice until your non-knife hand masters the technique and skill of holding the food item in place. 2- Your knife is dull. A dull knife won't cut effortlessly through anything and it will want to move a lot. A sharp knife glides right through without much resistance... Good luck!
Ironically, Global specifically warns against cutting "with a chopping (up and down) motion. This is not the proper way to cut and only dulls your knife. Cut with a slicing (forward and backward) motion."
@YouzTube99 It does not surprise me that a knife company would be primarily interested in the preservation of the knife edge. If a knife dulls too quickly, it's not good for them. If you acquire the skill of knife sharpening and only use your knife on a proper cutting surface, this will be a non-issue. Although it is true that an up and down chopping motion dulls a knife faster, it also cuts faster. Its a trade-off I am tolerant of because I sharpen and maintain my own knives.
@swexicindian, thanks for the explanation. I too find that chopping is the fastest way to prep a lot of foods.
May I ask which tools/techniques you use to sharpen your knives? There are a dizzying array of options -- from stones to wheels (paper!) to Wicked Edge, etc. I have a Minosharp and Edgemaker Pro but suspect there may be better ways to keep my knives honed and safe without spending a lot of time and money.
@YouzTube99 To answer your question simply, I use 2 different grits of japanese water stone (coarse and fine). The reality of it, however, is that sharpening is 99% skill and 1% the tools. I learned the skill of how to sharpen and the philosophy of sharpening from Murray Carter. Look up his stuff and practice and you'll be on your way to mastery in no time!
@swexicindian; Many thanks for the recommendation! And I quite agree with your comment about the value of tools. I could buy the same tools as Picasso and still end up drawing stick figures . . . ;o)
Wow! So many views! That's awesome!! Maybe sometime you can show me how to chop like that? Also, cute shirt, who picked that out for you? your girlfriend!? ;)
This so helpful. I really could have used some guidance like this when I used to work in a cooperative kitchen. It used to take me up to an hour or more to do kitchen prep! Thanks :)
I've watched quite a number of tutorial videos on how to cut onions the proper way, but in my opinion, I must say among all of them yours is the best. You explain the techniques clearly and in a simple way for me to understand. I will definitely try this way out. Thanks for the video and good job! :)
@kidrocky21k Thanks for the compliment, and thanks for watching! Be safe... you have to take it slow to start out, but with practice, you can get much, much faster than me.... Good luck!
I'm curious...what was that wilderness knife you briefly demonstrated? It looks optimal for the outdoors. I just couldn't make out the etching on the blade.
@ConkeysGameReviews8 I have about three that are my favorites, but I prefer high quality steel that can hold a very acute edge. A good chef's knife is not cheap, but it will be well worth it. I have a Global (which I use in the vid), and that is probably my most used knife. I also have a Shun, which is great, and I am waiting for my Custom Murray Carter Chef knife, which will be the king of the bunch.
Awesome video, thanks a lot! I agree with cplay24, I'd like to see more kitchen videos, too!
gobrew5 3 days ago
Wow cool
Oziel444 5 days ago
I would really like to see more videos from you on other kitchen techniques, you really seem to know your stuff.
cplay24 1 week ago
Nice to recoup this on the web taking cooking in middle school our teacher had taught us this but Over the years of not cooking I had forgotten how to do it.
CatchMyThrowingKnife 1 week ago
ive been prep cooking at a resort for about 4-5 months now and they just put me in the full time about a month ago; i watched this video and it deff. taught me how to cut and dice faster; thank you
frankmfeb13 1 week ago
My onion is all bloody now.... :(
sapperzulu 2 weeks ago
Just looking at the onion makes me wanna cry!
shiftystix1801 2 weeks ago
wat u gonna do with all that onion? o.O
toms1622 2 weeks ago
great vid though...very informative...thanks for doing this.
thepillboxfox 3 weeks ago
I'm still learning how to work with my non knife hand.
thepillboxfox 3 weeks ago
i fucking chopped my finger tip off......
jlow90jr 3 weeks ago 2
@jlow90jr Holy Crap! You ok bud? I hope all is alright... Yeah definitely take this slow when you're first starting it out...
swexicindian 3 weeks ago
i am trying it out today ..
ankitajethi 1 month ago
@ankitajethi Be safe! It really does feel weird at first, but with practice, you'll be able to do it faster and faster... Good luck!
swexicindian 1 month ago
Good video. Just sharpened a global for someone... took a better edge than I expected. :o)
MrKnifeFanatic 1 month ago
@MrKnifeFanatic Yeah it's not the highest quality steel out there, but it's definitely enough to get the job done for most folks. Mine came with a convex grind, which sliced very nicely. Mine has lasted longer than all of my other favorite chef knives.
swexicindian 1 month ago
Your video helped me not Gordon Ramsay's, thanks mate.
riyazi 1 month ago
@riyazi That's quite the compliment! Thanks for watching...
swexicindian 1 month ago
What did you make with all of those delicious onions?
vintagedoll1920 1 month ago
@vintagedoll1920 Cuban Pork for the whole family!
swexicindian 1 month ago
Sorry, video good otherwise
drquad1 1 month ago
global piece of crap
drquad1 1 month ago
@drquad1 I love my global! I have lots of knives though, and while it's not the highest quality steel kitchen knife I own, it has endured the longest time in service with me of any other. It outlasted my Henckel, Shun, and others.
swexicindian 1 month ago
@swexicindian
Soz mate, I had my red wine quick 'post' button finger going on.
My response is mainly in regards to anecdotal experience with three separate global handle snaps. One friend who is a chef, one serious home cook and myself.
Plus the handle always felt like it was gonna fly out of your hand.
I've been using a moritaka nakiri and tojiro santoku ever since.
drquad1 1 month ago
@drquad1 That surprises me, because mine has outlasted all others. But, what it comes down to is that it is still a production knife, and nothing beats a handmade custom. Sounds like you are getting some japanese made blades, which is my next knife purchase. Ever heard of Murray Carter? He makes some fantastic knives...
swexicindian 1 month ago
Awesome video. Very helpful!
railan25 1 month ago
@railan25 Thanks for watching!
swexicindian 1 month ago
ohhh i always thought you had to sort of grab onto the oven with your finger tips... it's more of a guide i guess... you just really need a insanely sharp knife to be able to cut like that
Paulpunkrocks 2 months ago
@Paulpunkrocks It's easier with a sharp knife, for sure, but the technique can be used with sharp or dull knives. I find sharp knives safer because they generally cut where you want them to cut, where dull knives tend to bounce off the food and slip.
swexicindian 1 month ago
that knife cuts like it's so sharp it could cut a finger clean off.
dachicagoan 2 months ago
@dachicagoan Hahaha yeah it is pretty sharp. It will pop hair off your arm and easily slice through newspaper. I keep my blades sharp with a coarse and fine japanese water stone and a leather strop with sharpening compound.
swexicindian 2 months ago
@dachicagoan It probably could!
swexicindian 1 month ago
thanks, really helped me, you chopped a lot of onion lol
ShakedXsin 2 months ago
@ShakedXsin So you've had success trying out the technique then? I'm glad I could assist...
swexicindian 2 months ago
@swexicindian
I have a problem, when Im cutting , I cant seem to get whatever it is im cutting to stay in place when I get to the end. I cut halfway, and then it just gets alot more difficult to go through, any suggestions ?
wongcm331 3 months ago
@wongcm331 It's not uncommon to experience that. There are two things that could be causing this... 1- You just need some more practice until your non-knife hand masters the technique and skill of holding the food item in place. 2- Your knife is dull. A dull knife won't cut effortlessly through anything and it will want to move a lot. A sharp knife glides right through without much resistance... Good luck!
swexicindian 3 months ago
Well presented!
Ironically, Global specifically warns against cutting "with a chopping (up and down) motion. This is not the proper way to cut and only dulls your knife. Cut with a slicing (forward and backward) motion."
YouzTube99 3 months ago
@YouzTube99 It does not surprise me that a knife company would be primarily interested in the preservation of the knife edge. If a knife dulls too quickly, it's not good for them. If you acquire the skill of knife sharpening and only use your knife on a proper cutting surface, this will be a non-issue. Although it is true that an up and down chopping motion dulls a knife faster, it also cuts faster. Its a trade-off I am tolerant of because I sharpen and maintain my own knives.
swexicindian 3 months ago
@swexicindian, thanks for the explanation. I too find that chopping is the fastest way to prep a lot of foods.
May I ask which tools/techniques you use to sharpen your knives? There are a dizzying array of options -- from stones to wheels (paper!) to Wicked Edge, etc. I have a Minosharp and Edgemaker Pro but suspect there may be better ways to keep my knives honed and safe without spending a lot of time and money.
YouzTube99 3 months ago
@YouzTube99 To answer your question simply, I use 2 different grits of japanese water stone (coarse and fine). The reality of it, however, is that sharpening is 99% skill and 1% the tools. I learned the skill of how to sharpen and the philosophy of sharpening from Murray Carter. Look up his stuff and practice and you'll be on your way to mastery in no time!
swexicindian 3 months ago
@swexicindian; Many thanks for the recommendation! And I quite agree with your comment about the value of tools. I could buy the same tools as Picasso and still end up drawing stick figures . . . ;o)
YouzTube99 3 months ago
thx for this, I realized I need a new dicing technique after cutting my thumb and this one looks good.
I'll try this first chance I'll get.
gevayoav 3 months ago
@gevayoav Start slow, because it's not a 100% cut-proof technique... Lots of practice and you can easily get much faster than me... Good luck!
swexicindian 3 months ago
sounds like Jeff Goldblum
thudec 3 months ago
That's alotta diced onions he's got left =]
thefloppyllama 4 months ago
what restaurant do u work at?
MrRombert 4 months ago
Wow! So many views! That's awesome!! Maybe sometime you can show me how to chop like that? Also, cute shirt, who picked that out for you? your girlfriend!? ;)
LLT42 4 months ago
@LLT42 Yeah it sure was! Thanks for watching babe! XOXO
swexicindian 4 months ago
Really helpful video. So what did you cook with all those onions :)
InunekoYoukai 4 months ago
@InunekoYoukai A big family sized portion of cuban pork! Sooooo goooood.... ;)
swexicindian 4 months ago
@swexicindian Sounds nice :) I cooked gumbo. I plan on making another batch this weekend.
InunekoYoukai 2 months ago
Its worth mentioning, that the "very fast" is actually natural speed, and the quickness does not come from speed but from economy of motion.
DudeNumberOnePlus 4 months ago
You must be one huge cry baby with all the onions ha... great video, just bought a Global 8 inch chef knife yesterday at Sur La Table.
sprik1019 5 months ago
Wow. Thank you for that. I have been watching a lot about cooking. People like you make it fun to learn.
Dmofpa 5 months ago
What make knives are they
wiimiifan2010 5 months ago
@wiimiifan2010 Made by Global. I believe it's the Oriental, but I've owned it for so many years I'm not sure any more.
swexicindian 5 months ago
This so helpful. I really could have used some guidance like this when I used to work in a cooperative kitchen. It used to take me up to an hour or more to do kitchen prep! Thanks :)
toucette 5 months ago
I've watched quite a number of tutorial videos on how to cut onions the proper way, but in my opinion, I must say among all of them yours is the best. You explain the techniques clearly and in a simple way for me to understand. I will definitely try this way out. Thanks for the video and good job! :)
kidrocky21k 6 months ago
@kidrocky21k Thanks for the compliment, and thanks for watching! Be safe... you have to take it slow to start out, but with practice, you can get much, much faster than me.... Good luck!
swexicindian 6 months ago
What's next? Eating all those onions you just cut? You're gonna stink badly.
But your cutting rocks.
Koolhaass 6 months ago
@Koolhaass Hahaha don't worry, they were used. I was making a large batch of a secret family recipe for an event...
swexicindian 6 months ago
thank you very much :D
urinalturd 6 months ago
I'm curious...what was that wilderness knife you briefly demonstrated? It looks optimal for the outdoors. I just couldn't make out the etching on the blade.
Oh and nice tutorial. Well paced.
jessentric 6 months ago
@jessentric
Pretty sure it's a Bark River Bravo Necker
familyphotoshoot 6 months ago
@jessentric It's a Bark River STS-3. No longer produced, but if you look you can still find them...
swexicindian 6 months ago
Great video man. Thanks for sharing your knowledge. xD
radulica 6 months ago
Very helpful! Thanks for putting this together.
istzueinfach 8 months ago
If that knife wasn't sharp, you'd be crying like crazy! Good display of technique.
soulfly7112000 9 months ago
my foods teacher back in grade 9 showed me that that was the way to cut, works really well
damonlied 9 months ago
show us your face Ugly.
pplrelax 9 months ago
This has been flagged as spam show
@pplrelax fuck off you fucking troll.
radulica 6 months ago
Nice vid. Now I now how to use my thumb when cutting
Fe23reeZe 9 months ago
Nice use of your guide hand, but why don't you use a pinch grip?
timtanguay 9 months ago
What kind of knives do you use?
ConkeysGameReviews8 10 months ago
@ConkeysGameReviews8 I have about three that are my favorites, but I prefer high quality steel that can hold a very acute edge. A good chef's knife is not cheap, but it will be well worth it. I have a Global (which I use in the vid), and that is probably my most used knife. I also have a Shun, which is great, and I am waiting for my Custom Murray Carter Chef knife, which will be the king of the bunch.
swexicindian 10 months ago
thnx chef....thnx for sharing ur work secrets
rosejoy8 10 months ago
good knife.mine can't cut very well :(
musicpanos 10 months ago
niceeee u are good teacher thanks nice video...!!!
megaslive 10 months ago
Thank you really good
chassis9 10 months ago
Is that the Global G-4 knife? It looks like the oriental style knife.
Moffadavve 10 months ago
@Moffadavve It is the oriental style chef knife. Similar to a Santoku, which is one of my favorite styles for general food prep. Thanks for watching!
swexicindian 10 months ago
Good vidoe
skittles123ivan 11 months ago
thank yous this is what i been looking for. there are way too many vids on this subject but your the frit one i fond the i leard from
foolmoose 1 year ago
Nice Bark River piece.
familyphotoshoot 1 year ago
Very informative! Many thanks for posting this.
BulletDave25 1 year ago
Really nice video sir! Thanks a LOT!!!
A1ll9e5n 1 year ago
Greet Video
Thanks for posting
WILLIAMMARTIN46 1 year ago
Wow...I learned alot about chopping. Great vid...thanks!
Robobob10 1 year ago
@Robobob10 Thanks for watching! Just be careful if you try this, take your time, and you will be dicing like a pro in no time...
swexicindian 1 year ago